Check out these Dark & Chewy Chocolate-Peanut Butter Cookies. They are a favourite recipe of mine. Sweet, chocolatey, peanutty, chewy yumciousness which are incredibly simple to make. You can knock up a batch in about half an hour, if you work with speedy hands.
I have recently been revisiting old recipes and whilst doing so, have been updating a few photographs. Some of my earlier photos were so cruddy, that making recipes again seems a great opportunity for a revamp. Midge over at Peachicks Bakery has also been doing a few updates under the hashtag #RecipeRefurb, so I thought I would join her!
A couple of weeks ago, I made a double batch of these cookies for a Unit team day at work. They went down a storm with lots of colleagues telling me they needed the recipe. I’m not surprised. They are laden with oodles of crunchy peanut butter and cocoa and stuffed full of chocolate chips. Let’s face it…. there’s no better combo than chocolate and peanut for sheer indulgence and cookie comfort.
When I devised the recipe, it was loosely based on my earlier Peanut Chocolate-Chip Biscuits, but these cookies are much softer, spread further when baked and have had the flour removed and replaced with a cocoa hit. Each batch makes 18 to 20 cookies which should go a long way, but be warned….. they are totally addictive…. They don’t last over at the Gluten Free Alchemist….
I am sharing my amazing Dark & Chewy Chocolate-Peanut Butter Cookies with :
Recipe of the Week with A Mummy Too
Cook Blog Share with Recipes Made Easy
Bake of the Week with Casa Costello and Mummy Mishaps
Brilliant Blog Posts with Honest Mum
Cook Once Eat Twice with Searching for Spice
We Should Cocoa with Tin & Thyme
Dark & Chewy Chocolate-Peanut Butter Cookies (makes 18 to 20 cookies)
150g crunchy peanut butter
- Line 2 baking sheets with baking paper.
- Preheat the oven to 180 C/350 F/ Gas 4.
- Weigh and mix together the sugar, cocoa and bicarbonate of soda, ensuring any lumps of sugar are completely broken down.
- Add the peanut butter, vanilla and egg and stir thoroughly until the mixture is well-combined and even.
- Add the chocolate chunks and mix again until evenly distributed throughout the dough.
- Divide the dough into approximately 14 even-sized portions, rolling into balls with your hands.
- Flatten each ball slightly between the palms of your hands and place on the baking sheets allowing room for spreading between each.
- Bake for 9 to 10 minutes, swapping the trays around in the oven half way through cooking to ensure an even bake.
- Remove from the oven and leave on the trays for about 10 minutes until the cookies are firm enough to transfer to a wire rack to cool completely.