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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.

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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.

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Here is the recipe.

 

 

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