Sweet and salty peanut butter and chocolate chip cookies filled with chunks of melting dark chocolate and crunchy salted peanuts. Soft baked, chewy, and ready in less than half an hour. These are the perfect weekday treat!
Its a funny time of year isn’t it, that time just after Christmas. A time when everything is telling you to embrace the new year, to move forward with positive resolutions, healthy choices, and dynamic goals. Its an exciting time, a time for looking to the future, a fresh start, and a clean slate.
At the same time though, its hard to completely say goodbye to the festive season. Even if you’re craving vegetables and juices, a little bit of you still wishes there was a tin of quality street on the coffee table. You might be glad not to hoover up pine needles every half an hour, but the house is probably looking just a little bit bare and sad without all the Christmas sparkle. In our house all the decorations came down over the weekend. Today was the big back to work day. We went out for one last treat last night in an attempt to put off the inevitable, but of course the inevitable caught up with us. Alarms went off at what now seems like a painfully early hour this morning, sandwiches boxes were dug out of draws, and almost forgotten work clothes were pulled from the wardrobe with bleary eyes. There was a definite air of monday morning gloom in the house!
If you’re feeling the back to school blues, here’s a little something to cheer you up.
They’re delicious, salty sweet cookies. They come out of the oven while they’re just ever so slightly under baked. This makes them deliciously soft baked and chewy. I absolutely love the way the soft texture contrasts with the bite of salty peanuts. They use dark brown sugar, which adds to the chewy texture, and gives a wonderfully rich caramel note to the cookies. Lots of dark chocolate chips finish them perfectly. I’m a firm believer that you won’t find a cookie that isn’t improved with chocolate chips! I like to use a bar of dark chocolate, roughly chopped into chunks, but you could use regular chocolate chips if you fancy.
The recipe makes 12 very big, thick cookies. I made up a batch yesterday, and the whole lot were gone in a day! You really won’t be able to resist these cookies!
These cookies are the perfect thing to throw together after work. They don’t require any cooling time, and take only 10 minutes to cook, you can have them ready in 20 minutes.
How are you feeling about January? Are you embracing the potential of the new year, or struggling with the back to work blues?
– The cookies will spread a lot in the oven, so its important to give them a lot of space. I only put 4, well spaced, cookies onto each baking sheet. Bake them in batches if you have to, but don’t try and squash anymore onto a baking sheet or they’re run together!
– The salted peanuts add crunch, and a saltiness that contrasts beautifully with the sweetness of the cookies. However, if you don’t have any peanuts, you could swap in crunchy peanut butter, and a 1/4 teaspoon salt.
Peanut Butter and Chocolate Chip Cookies
(adapted from The Hummingbird Bakery)
(Makes 12 large cookies)
110g unsalted butter, softened to room temperature
150g caster sugar
50g soft dark brown sugar
1 large egg
1/4 teaspoon vanilla extract
120g smooth peanut butter
170g plain flour
1 1/4 teaspoons bicarbonate of soda
75g dark chocolate, chopped into small chunks
40g salted peanuts, roughly chopped
Preheat the oven to 170c / 150c fan / 325F.
Line 3 baking trays with grease proof paper.
In a large bowl, cream together the butter and sugars until light and smooth.
Beat in the egg, vanilla extract and peanut butter.
Add the flour and bicarbonate of soda and mix until you’ve formed a stiff dough.
Stir through the chopped dark chocolate and peanuts, and mix until evenly distributed.
Divide the mixture into 12 equal amounts and roll into rough balls.
Place 4 dough balls onto each tray and bake for about 10 minutes.
When they are done they will have flattened, and be golden brown around the edges.
Cool briefly on the tray, then transfer onto a wire rack to cool completely.