Peanut Butter Chip and Chocolate Cookies
I wouldn't be exaggerating if I told you I used to make these cookies ALL the time. Two years ago they must've made up about 80% of my diet. Picnic at the park? The cookies would be there. Trip to the beach? Expect these cookies. Day at home? Why not make these cookies.
It used to be that the only place I could get the Reese's Peanut Butter chips from was in bulk from Amazon so my cupboard at home was always stocked up with them. Imagine my excitement when I saw bags of these chips on the shelves in Sainsbury's! I had to buy them and make the cookies again.
The only problem was, the recipe wasn't on the back of the bags anymore! After searching the internet and converting from American units I found what I'm pretty sure is the original recipe - they definitely taste as good!
I've converted the recipe from cups to grams just to make life easier and save you doing the converting.
If you're wondering whether to make these or not, do it! No regrets. Calorie free. Full of goodness.
Ingredients;
It used to be that the only place I could get the Reese's Peanut Butter chips from was in bulk from Amazon so my cupboard at home was always stocked up with them. Imagine my excitement when I saw bags of these chips on the shelves in Sainsbury's! I had to buy them and make the cookies again.
The only problem was, the recipe wasn't on the back of the bags anymore! After searching the internet and converting from American units I found what I'm pretty sure is the original recipe - they definitely taste as good!
I've converted the recipe from cups to grams just to make life easier and save you doing the converting.
If you're wondering whether to make these or not, do it! No regrets. Calorie free. Full of goodness.
Ingredients;
- 230g Butter (unsalted, softened)
- 340g Caster sugar
- 170g Soft light brown sugar
- 2 Eggs
- 120g Plain flour
- 85g Cocoa powder
- 3/4tsp Baking powder
- 1/2tsp Salt
- 200g Reese's peanut butter chips (two bags)
Method;
- Preheat the oven to 180degrees C.
- Beat the butter and sugars together until combined and lighter in colour.
- Add in the two eggs and mix well.
- Next add the flour, cocoa powder, baking powder and salt and carefully mix. The consistency should become doughy and look like cookie dough rather than cake batter.
- Pour in the PB chips and mix well so they're evenly distributed!
- Spoon the mixture onto greaseproof paper on baking trays - about a tablespoons worth for each cookie.
- Bake in the oven for 8-12 minutes. They should still be squidgy when they come out as they will carry on cooking from their own heat.
They may not be the most photogenic bake I've ever made but it's not all about looks - it's whats on the inside that counts!
Try not to eat them all in one sitting!
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