This week I spent a lovely day with my sister in law and niece, Abby and Lottie. Abby is a wonderful cook and she let me into her kitchen to join her in baking some treats for a weekend away. Lottie her 2 year old daughter, was her able assistant, who very much loved licking whatever spoon was in her hand. Most of the ingredients stayed in the bowl…..
Abby says “It’s rare in our house that I don’t have to share. I have to be quick to get a look in on the coffee jar, marmite, mayonnaise or ketchup bottles but happily I’ve managed to maintain full rights over the peanut butter jar since I got married. That is, until my daughter Lottie discovered it. It seems we have similar tastes.
This is the first time we’ve made these cookies, which I’ve adapted from Molly Wizenberg’s recipe for salted peanut butter cookies (link: http://orangette.blogspot.co.uk/2011/10/out-on-this-limb.html) but following a rigorous family taste test, we’ll certainly be making them again. Even more so as the dough freezes perfectly meaning that I if I double up the recipe I’ve always got a homemade treat just 15 mins away from the freezer. A definite bonus when my kids friends (and their mums) drop by. Enjoy x"
Scroll to the bottom for the full recipe.
240g plain flour ( the original recipe calls for pastry flour but plain seems to work fine)
1 tsp. baking powder
12 g salt
275g soft unsalted butter
200g dark brown sugar
170g caster sugar
2 large eggs
400g peanut butter
2 tsp. vanilla extract
200g bar milk chocolate, chopped into chunks (I would perhaps increase this to 300g next time I make them)
Preheat the oven to 180, and line a baking sheet with baking paper.
Mix the flour, baking powder & salt in a bowl – use a whisk and give it a good hard stir to get rid of any lumps in the flour. In another bowl beat the butter & sugars together until light and fluffy – its far easier to use an electric whisk if you have one. Add the eggs gradually, mixing well between each addition. Add the peanut butter and vanilla & stir well to blend. Pour in the dry ingredients gradually & then mix through the chocolate chunks until evenly spread through the mixture.
Spoon about a dessertspoonful of dough per cookie onto the prepared sheet pan, taking care to leave plenty of space between them. There’s no need to flatten out the mounds though you can press a fork mark into the tops for aesthetic purposes if you like! A max of around 8-9 cookies per tray is about right. Bake for 15 to 18 minutes, or until the cookies are lightly risen and turning brown around the edges, but still pale on top. When you take them out, the cookies will not look done but this is important if you like a chewy texture. Let the cookies cool on the baking tray to let them firm up.
The recipe made about 24 large cookies. (Note: to cook from frozen, the cookies need about 4/5 mins longer, just keep an eye on them.)