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Peanut Butter Chocolate Chip Cookies

This recipes comes to you courtesy of The Hummingbird Bakery.

225g Butter (as usual I always use Lurpak salted)

200g Caster Sugar

200g Light Muscovado Sugar (don’t be deterred if you don’t know what this is, there was a time when I didn’t. You’ll find it right next to all the other sugars)

2 Eggs

1/2 tsp Vanilla Extract

240g Crunchy Peanut Butter

340g Plain Flour

2 1/2 Bicarbonate of Soda

1/2 tsp Salt (due to the use of salted butter I tend to use a little less salt than specified)

75g Dark Chocolate (chop it up to your go to bite-size size)

Preheat oven to 170°C.

Combine both your sugar and your butter until it reaches a light and fluffy consistency. Add eggs, one at a time. I always crack eggs into a separate bowl in case of wayward shell. When you’re eggs are fully mixed in, add your vanilla and your peanut butter. Don’t be afraid to chomp on the peanut butter whilst getting on with your baking, we all do it.

In a separate bowl sift your flour, bicarb and salt together and then add them to your peanut butter mix. Then get sprinkling your chocolate chunks all over your dough so that they’re evenly dispersed.

Grab yourself a spoon or ice cream scoop, it makes getting equal sized amounts of dough so much easier. Place your dough onto a baking sheet with a decent gap between each cookie. Bake for 10 minutes or until delightfully golden brown around the edges. Give them some time on a cooling rack to get nice and crunchy on the edges. I don’t blame you if you can’t, I’m one of those people that needs to try something seconds from coming out of the oven. I do admit you’ll enjoy them more when you can hold them for 5 seconds without cursing at them.


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