Peanut & chocolate chip cookies
How to make Peanut and chocolate chip Cookies, easy step by step instructions, start to finish.
Ingredients
Method
- 170g / 6oz Butter room temperature
- 100g / 3½oz Demerara or soft brown sugar
- 100g / 3½oz Granulated white sugar
- 1 large egg
- 1 tsp Vanilla extract
- 180g / 6½oz Peanut butter (smooth or crunchy)
- 255g / 9oz all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 50g / 2oz Chopped dry-roasted peanuts
- 50g / 2oz Plain or milk Chocolate chips
- Prepare two of baking trays lined with parchment paper, see video for method and tray dimensions.
- Chop the dry roasted peanuts as shown in the video.
- Start the recipe by adding the sugars and butter (make sure your butter is at room temperature) to the bowl and cream those together until you have a nice smooth paste.
- Add the peanut butter and mix into a smooth paste.
- Add the vanilla extract and egg and once again make sure your egg is at room temperature, now mix until all is incorporated.
- Gently fold in the chopped nuts and chocolate chips.
- Add the flour, baking soda and baking powder and gently mix until you have sticky dough.
- Cover with clingfilm and place the dough in the refrigerator for at least 1 hour.
- Preheat your oven to 190°C / 375F or gas mark 5.
- Weigh off the dough into 16 equal pieces, roll each piece into a ball and form them into a puck shape, place 8 on each prepared tray.
- Apply the crosshatch pattern using a fork as shown in the video.
- Bake the cookies in the preheated oven and set the timer for 15 minutes.
- Remove from the oven and carefully slide the cookies, paper and all onto a wire rack.
- After 10 minutes take the cookies off the paper and onto the wire rack for a further 30 minutes to completely cool.
- Enjoy.
Equipment & products used in my kitchen
