Loaded with peanut butter and chunky bits of chocolate, these cookies are seriously scrumdiddlyumptious.
I’ll be honest, I lost a bit of my baking mojo over the festive break so when I finally felt like getting back into the kitchen, I wanted something low-effort but high reward. Something that wouldn’t ask too much of me, but would still deliver big on yum. Enter these cookies… Salty, sweet, nutty and perfectly chewy. What more could you want in a cookie?! (Don’t answer that, it’s rhetorical!)
These cookies also ridiculously quick and easy to make – so much so that I knocked out my first batch on my lunch break!
And the dough? Don’t get me started. It’s so good that it’s honestly a small miracle any of it made it into the oven. If you want to play the long game, you can portion the dough onto a tray, freeze it, then stash the cookie dough balls in a ziploc bag for later baking. Future you will be very grateful.
As a bonus, the ingredient list is basically just pantry staples – no special trips to the shops for fancy ingredients. Sometimes the simple things in life are the best and these cookies are the perfect example of that!
Have you got a quick and easy cookie recipe? When it comes to cookies are you team soft and chewy or crisp and crunchy?
Makes 16 cookies
Ingredients
250g plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
140g butter, softened
125g brown sugar
100g caster sugar
125g crunchy peanut butter
1 large egg, beaten
125g dark chocolate, chopped into small chunks
sea salt flakes, to sprinkle
How to – Traditional
- Preheat oven to 170C and line two large baking trays with baking paper.
- In a bowl mix the flour with the bicarb and the baking powder ensuring the baking agents are well combined. Set aside.
- In a large bowl, using an electric mixer or wooden spoon to beat the butter and sugars together until well combined. Stir in the peanut butter and egg.
- Add the chocolate chunks and the flour mix to the wet mixture and fold in using a large spatula until a nice, stiff dough forms.
- Use a measuring tablespoon (or teaspoon) to form balls of dough and plop them onto the prepared trays leaving enough room between the dough to allow for spreading. Don’t be tempted to roll the balls, as the rough top created by the spoon will give the cookies the lovely cracked surface you’re looking for.
- Bake the cookies for 12-14 minutes or until the mixture has spread and the cookies are nicely browned around the edges. Take them out of the oven – they should look a little bit puffy and undercooked in the middle but they will firm up.
- Sprinkle with sea salt and allow to cool for at least 10 minutes on the tray before moving to a cooling rack.
How to – Thermomix
- Preheat oven to 170C and line two large baking trays with baking paper.
- Add the flour, bicarb and the baking powder to the TM bowl and combine for 5 seconds on speed 5. Set aside.
- Add the butter and sugars to TM bowl and mix for 20 seconds on speed 4.
- Add the peanut butter and egg and mix for another 10 seconds on speed 4.
- Add the chocolate chunks and the flour mix and combine for 15 seconds on reverse speed 3. You should have a nice stiff dough.
- Use a measuring tablespoon (or teaspoon) to form balls of dough and plop them onto the prepared trays leaving enough room between the dough to allow for spreading. Don’t be tempted to roll the balls, as the rough top created by the spoon will give the cookies the lovely cracked surface you’re looking for.
- Bake the cookies for 12-14 minutes or until the mixture has spread and the cookies are nicely browned around the edges. Take them out of the oven – they should look a little bit puffy and undercooked in the middle but they will firm up.
- Sprinkle with sea salt and allow to cool for at least 10 minutes on the tray before moving to a cooling rack.
Note: If you’re cooking from frozen just give the cookies a couple of extra minutes in the oven and follow the cooling instructions in the original recipe.
