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Biscuits
Peanut Butter Chocolate Chip Cookies
15 mins
12 mins
Easy
18
These Peanut Butter Chocolate Chip Cookies are a dream come true for cookie lovers! Chewy, rich, and packed with melty chocolate chips, they’re perfectly balanced with a nutty peanut butter base. Whip up a batch to enjoy an irresistible sweet a salty delight!
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- Ingredients
- Method
Ingredients
- 1 cup Chelsea White Sugar (225g)
- 1 cup self raising flour (150g)
- 100g butter, cubed
- 2-4 Tbsp peanut butter (depending on how strong you like the peanut butter flavour)
- 1 egg
- 1 tsp vanilla essence
- 1/2 tsp olive oil
- 1 cup chocolate chips or roughly chopped eating chocolate (milk or dark) (200g)
sea salt, to sprinkle (optional)
Additional tips
Cookies keep well in an airtight container at room temperature for 5 days.
Reviews
6
What did you think of this recipe?
Belinda
This recipe is so easy to follow and makes great cookies. It's so popular in our family that I now double the recipe!
Ellen
Wonderful and easy recipe; easy to alter for your preferences. Added an extra Tbsp of peanut butter as we love peanut butter in this house! Kids loved the way they came out!
5
Dianne
Great tasting biscuit. I used 4 tablespoons of peanut butter and added an extra 1/2 cup of flour. They didn't spread too much and looked just like the picture.
5
Unknown
I used a teaspoon to spoon out the mixture but it still spread out and appeared bigger than the picture (the picture looks great) but tastes great
4
Kelly
I found these to be crispy rather than chewy, but very yummy
5
Courtney
Oh my gosh I love these !! With the recipe I made 24 and they spread into very nice large sized biscuits so id say 12 per tray would be perfect. Very quick to make, doesn't require a mixer. I went for 4 tablespoons and it was perfect, not too sweet and very peanut buttery. Also good with white and milk chocolate drops. Great for a peanut butter fan!!
5
Method
Preheat oven to 180ºC bake and line two large oven trays with baking paper.
Place sugar and flour in a large bowl and stir to combine.
In a separate heatproof bowl, microwave butter until just melted. Add peanut butter, egg, vanilla essence and oil. Whisk until well combined.
Add wet ingredients to dry ingredients and mix. Stir in three quarters of the chocolate.
Roll heaped tablespoons of mixture into balls and place on prepared trays, leaving room for them to spread. Press down slightly, then press remaining chocolate on top.
Bake for 12 minutes, or until lightly browned and crisp around the edges. Sprinkle with sea salt, if using.
Additional tips
Cookies keep well in an airtight container at room temperature for 5 days.
Reviews
6
What did you think of this recipe?
Belinda
This recipe is so easy to follow and makes great cookies. It's so popular in our family that I now double the recipe!
Ellen
Wonderful and easy recipe; easy to alter for your preferences. Added an extra Tbsp of peanut butter as we love peanut butter in this house! Kids loved the way they came out!
5
Dianne
Great tasting biscuit. I used 4 tablespoons of peanut butter and added an extra 1/2 cup of flour. They didn't spread too much and looked just like the picture.
5
Unknown
I used a teaspoon to spoon out the mixture but it still spread out and appeared bigger than the picture (the picture looks great) but tastes great
4
Kelly
I found these to be crispy rather than chewy, but very yummy
5
Courtney
Oh my gosh I love these !! With the recipe I made 24 and they spread into very nice large sized biscuits so id say 12 per tray would be perfect. Very quick to make, doesn't require a mixer. I went for 4 tablespoons and it was perfect, not too sweet and very peanut buttery. Also good with white and milk chocolate drops. Great for a peanut butter fan!!
5
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ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 125g butter, softened
- ½ cup Chelsea White Sugar (113g)
- 2 Tbsp Chelsea Golden Syrup
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Powder
- ½ cup chocolate chips (100g)
ingredients
- 125g butter, softened
- ½ cup peanut butter (smooth or crunchy) (125g)
- ½ cup Chelsea Caster Sugar (113g)
- ½ cup Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar (100g)
- 1 egg
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Powder
- ¼ tsp salt
- 1 cup chocolate chips (175g)
- Sea salt, to sprinkle (optional)
ingredients
- ⅓ cup cooking oil
- 3 Tbsp peanut butter
- 1 cup Chelsea White Sugar
- 1 egg
- 1 ¼ cup self raising flour or standard flour with 1 tsp baking powder
- ½ tsp baking soda
- ½ cup rolled oats
- ½ cup chocolate chips
ingredients
- 125g butter, chopped, at room temperature
- 1 cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar, lightly packed
- ½ cup crunchy peanut butter
- 1 egg, beaten
- 1 cup rice flour
- 1 tsp baking powder
Topping
- ⅓ cup finely chopped chocolate
- ¼ cup chopped peanuts
ingredients
- 125g butter
- 1 cup Chelsea Soft Brown Sugar
- 1 cup desiccated or shredded coconut
- ¾ cup peanut butter (crunchy)
- 1 cup Edmonds Plain Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 2 cups extra crunchy peanut butter
- 1 cup Chelsea Icing Sugar
- 1 cup Chelsea White Sugar or Raw Sugar
- 2 eggs
- ½ teaspoon vanilla essence
ingredients
- 225g butter
- 350g flour
- 225g Chelsea White Sugar
- 2 tsp baking powder
- 1 egg
- ½ cup of chocolate chips
ingredients
- 200g butter, cubed
- 200g dark chocolate, roughly chopped
- 1 cup Chelsea Dark Cane Sugar (200g)
- ½ cup Chelsea Caster Sugar (113g)
- 3 eggs
- 2 tsp vanilla extract
- 1 cup plain flour (150g)
- ½ cup cocoa powder (40g)
- ½ tsp salt
- 150g milk chocolate, roughly chopped
- ¾ cup smooth peanut butter (195g)
- vanilla ice cream or whipped cream, to serve
ingredients
- 125 g softened butter
- 1 cup of Chelsea White Sugar
- 1 egg
- 1 ½ cups of flour
- 1 teaspoon of baking powder
- Pinch of salt
- 2 tablespoon cocoa
- 1 cup of peanuts, roasted and husked
ingredients
- 50g butter
- 2 Tbsp Chelsea Golden Syrup
- 1 egg
- ¾ cup Chelsea Caster Sugar
- ¼ cup cocoa
- 1 cup self raising flour
- 1 tsp baking soda
- 1 cup milk
- 1 cup chocolate chips
- 1 cup crushed cornflakes
ingredients
- 250g butter
- ¾ cup Chelsea White Sugar
- ¾ cup Chelsea Soft Brown Sugar
- 1 tsp vanilla essence
- 1 tsp water
- 2 eggs
- 3 cups plain flour
- 1 tsp baking soda
- 350g chocolate chips
ingredients
- ½ Cup dark chocolate
- 1 Cup plain flour
- ¼ Cup cocoa powder, sifted
- 1 Tsp baking soda
- ½ Tsp salt
- ½ Cup butter
- ¾ Cup Chelsea White Sugar - optional
- ⅓ Cup Chelsea Brown Sugar
- 1 Tsp vanilla essence
- 1 large egg, cold from the fridge
- 2 Cups chocolate chips, add more if you prefer
ingredients
- 2 cups flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup butter, softened
- 1 cup (packed) Chelsea Soft Brown Sugar
- ½ cup Chelsea Raw Sugar
- 1 Tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups dark chocolate chips
- 1 cup nuts (optional)
ingredients
- 125g butter, softened and chopped
- ½ tsp vanilla essence
- 1 cup Chelsea Soft Brown Sugar
- 1 egg
- 1 cup plain flour
- 1 cup self raising flour
- 1 cup chocolate chips/chunks
learn about baking
How to Choose SugarFor Baking?
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