Peanut butter and Choc Chip Cookies

By Aimee on 28 April, 2018

So for my birthday I received an amazing kitchenaid mixer in fire engine red and I love it! I was pretty eager to use it and stumbled across this recipe here. It is amazing. I wasn’t sure at first about the quantity of peanut butter but it was perfect.

Obviously with us being in Australia I changed it from 350f to 175c and I didn’t have an ice-cream scoop so I just used two soup spoons and shaped the dough into rounds then pressed down on it lightly. They are quite crumbly but that might have been because my eggs weren’t exactly large and I could have put one more in.

I think the thing that makes this recipe however is the brown sugar. It gives it a caramelly sweetness.

Ingredients

• ³⁄₄ cup butter softened
• ³⁄₄ cup sugar
• 1 cup brown sugar
• 1 cup peanut butter creamy or crunchy
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 ¹⁄₂ cups all-purpose flour
• 1 teaspoon baking soda
• ¹⁄₂ teaspoon salt
• 2 ¹⁄₂ cups milk/dark chocolate chips

Instructions

1. Preheat the oven to 175C (350F).
2. Using a mixer, mix the butter, sugars, peanut butter, eggs and vanilla together until combined.
3. Add in the flour, soda, and salt in and mix until just combined.
4. Fold in chocolate chips.
5. Using an ice cream scoop, scoop the dough onto un-greased cookie sheets. (6 per sheet, these will be large, thick cookies!)
6. Use your hand and slightly flatten each scoop of dough.
7. Cook for 12-14 minutes at 175C (350F).
8. Remove cookies from oven and cool on baking sheet 2 minutes before placing on cooling rack.

Makes 18 cookies.

Needless to say they were enjoyed by us all and didn’t stick around long.