On this rainy grey Sunday, there seems nothing better to do than bake up a big batch of cookies. Reminds me of when I was young and my mother would do the same. Trouble was I would eat too many and end up with a tummy ache. I have learnt not to do that now. You can easily see why we put on weight in winter, the humidity in Brisbane in summer does not lead to you craving warm chocolate and peanut butter cookies.
It has been a big week in our family. It was my parent’s 60th wedding anniversary on Thursday. 60 years of being married, now that is something that won’t happen very often in the future. To start with we don’t get married that young. My mother was 18 and my father 25. So much has happened in that long life together, they have lived in so many countries I have lost count and along the way they had three children. I am the middle child. As the daughter that writes about food and baking, I decided I would make the cake. I made a two layered Raspberry and yoghurt cake with a multi coloured butter cream icing. It was a big hit.
Now back to this recipe… essentially it is the same as the chocolate chip cookie recipe, however you have to spread some peanut butter on a piece of baking paper and freeze it. I cut mine into circles afterwards but you could easily drop spoonfulls on to the paper and then freeze.
Here is the recipe.
- 180g unsalted butter, softened
- ¾ cup (120g) brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups (300g) plain (all-purpose) flour, sifted
- 1 teaspoon baking powder, sifted
- 150g dark chocolate chips
- peanut butter spread on baking paper and frozen
First place the peanut butter on to a piece of baking paper and put into the freezer, as I explained you can make small spoonfulls of peanut butter or a big slab and then cut it out. It freezes quite quickly so if it gets too soft to work with just put it back in for a while
Preheat oven to 180ºC. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy. Gradually add the eggs and beat well. Add the flour and baking powder and beat until a smooth dough forms. Fold through the chocolate chips. Place mixture into the fridge for ten minutes. Meanwhile take the peanut butter out of the freezer, grab some cookie dough and make it into a flat circle. Place the peanut butter on top and then place another cookie dough circle on top.
Bake for 12–15 minutes or until golden. Allow to cool on the trays. Makes 12.
I tried some with chocolate in the middle but you couldn’t really tell as there was already chocolate in the mixture.
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