Peanut Butter and Chocolate Chip Cookies
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  • 10 mins Cook time
  • 15 mins Total time
  • 25 mins Author
  • 125 g butter, softened to room temperature ½ cup of peanut butter 1 cup brown sugar 1 tsp vanilla extract 2 eggs 1 and ½ cups plain flour 1 tsp baking powder ¼ cup raw sugar, to coat ¾ cup chocolate baking chips Method Preheat oven to 180 degrees celsius (or 170 degrees celsius fan forced). Grease and line two baking trays with baking paper and set aside. Using electric beaters or a stand mixer, cream together the butter, peanut butter, brown sugar and vanilla extract. Continue to beat until the mixture becomes creamy and pale in colour. Add one of the eggs and beat until well combined. Repeat with the second egg. Slowly add the sifted flour and baking powder. Continue to beat until well combined. Add in the chocolate chip cookies and mix gently to combine. Roll the mixture into tablespoon sized balls (if the mixture is too soft, put it into the fridge for 15 minutes to firm up). Roll the dough balls through the the raw sugar. Place the cookie balls onto the prepared baking trays and cook for 15 minutes or until lightly golden. Leave the cookies to cool on the trays for 5 minutes before transferring to a wire rack to cool completely. The cookies will be crunchy on the outside but soft on the inside (like all the best cookies are!). Store the cookies in an airtight container for up to 5 days (they will soften slightly over this time). 3.2.2885
  • 180 degrees celsius
  • 170 degrees celsius fan forced
  • 4. With the TM blades still running, add the eggs one at a time and mix on Speed
  • 9. Place the cookie balls onto the prepared baking trays and cook for



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