Goldilocks Peanut Butter & Chocolate Chip Cookies

Goldilocks Peanut Butter & Chocolate Chip Cookies

Cookies should be chewy and full of flavour – thats in my rule book. This general philosophy has held me in good stead because it justifies the calories in a cookie 🙂 These Peanut Butter and Chocolate Chip Cookies are one of the classics, and I have tried to stick to the classic combination but added my own variation by reducing the amount of butter required.

Peanut butter and chocolate are a natural match, they work perfectly together. In a cookie, I initially found it tricky to bring out the peanut flavour but with this recipe, I think I have nailed it! I tend to use a thicker peanut butter rather than the runny variety as I find that it adds more flavour to the final cookie. I also vary the type of chocolate I use depending on whom I am making the cookies for. For an adult taste, I use a combination of dark and milk chocolate, while for kids it is usually only milk chocolate. Milk chocolate works well with the nutty flavours and sometimes helps to lift the entire flavour profile of the cookie.

One tip for a sweet and savoury combination cookie is that you should add a dash of salt to the cookie dough. Sounds strange doesn’t it? Trust me, it works. The salt brings out the flavour of not just the peanut butter but also of the chocolate. You can add some roasted peanuts to the mixture as well to add some texture to the cookies if you prefer.

The cookies are chewy from the middle and slightly crunchy around the edges. The texture combination is great because they are not too chewy or too hard but just about right – it’s in the goldilocks zone! Store in an air-tight box and they will be good for at least 7-10 days, after which they do start to go dry from the middle

AuthorAndreia Machado

Yields12 Servings
Prep Time1 hrCook Time12 minsTotal Time1 hr 12 mins

 2 Eggs
 175 g Butter softened
 40 g Peanut Butter
 175 g Caster sugar
 175 g Soft Brown Sugar
 350 g Plain White Flour
 1 tsp Bicarbonate of soda
 ½ tsp Salt
 100 g Milk chocolate chips
 1 tsp Vanilla extract

1

In a bowl combine the flour, baking soda and salt and mix.

2

In a different bowl beat the softened butter and the peanut butter with the sugars and vanilla extract until creamy. Add 1 egg at the time and whisk well.

3

Mix in the flour mixture, it all should come together into a very soft dough, add the chocolate chips and mix until uniform.

4

Portion the cookies using a spoon or an ice cream scoop into balls and refrigerate them for half hour.

5

Meantime preheat the oven to 190°C/375°F/Gas 5.

6

Transfer the dough to a lined baking tray, note that the cookies will flatten while baking so leave enough room between them.

7

Bake the cookies until golden, then leave them to cool down on a cooling rack.

Ingredients

 2 Eggs
 175 g Butter softened
 40 g Peanut Butter
 175 g Caster sugar
 175 g Soft Brown Sugar
 350 g Plain White Flour
 1 tsp Bicarbonate of soda
 ½ tsp Salt
 100 g Milk chocolate chips
 1 tsp Vanilla extract

Directions

1

In a bowl combine the flour, baking soda and salt and mix.

2

In a different bowl beat the softened butter and the peanut butter with the sugars and vanilla extract until creamy. Add 1 egg at the time and whisk well.

3

Mix in the flour mixture, it all should come together into a very soft dough, add the chocolate chips and mix until uniform.

4

Portion the cookies using a spoon or an ice cream scoop into balls and refrigerate them for half hour.

5

Meantime preheat the oven to 190°C/375°F/Gas 5.

6

Transfer the dough to a lined baking tray, note that the cookies will flatten while baking so leave enough room between them.

7

Bake the cookies until golden, then leave them to cool down on a cooling rack.

Peanut Butter & Chocolate Chip Cookies


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