I’m not sure if I will have the time or internet to update as regularly, but I do have some posts lined up so you will be hearing from me soon.
And hopefully while I’m gone I can post up some photos of croissants, Christmas markets, snow and Polish pastries!
Now onto these cookies…
In the beginning, I hated peanut butter.
Then I went to America and discovered Reece’s everything.
And a peanut butter love affair was born.
It got so extreme that I banned peanut butter from my house altogether.
I have baked with a lot of peanut butter (see here, here and here). And somehow, sometime, somewhere during this peanut butter affair, I got peanut buttered out. I still love peanut butter cups, but the rest.. well, I could happily live without it.
So why am I baking with peanut butter again? For a friend’s birthday.
I first made these cookies last summer, when I went away to the beach for a few days with a couple of girlfriends (including said friend). From what I can remember, she ate most of the peanut butter cookies, so along with lemon tartlets, I figured they were a safe bet for a baked-goods birthday gift.
PEANUT BUTTER CHOCOLATE CHUNK COOKIES
Adapted from Breakfast, Lunch, Tea by the Rose Bakery.
200g unsalted butter, softened
200g peanut butter (1 cup)
250g brown sugar (1 1/4 cups)
1 tsp vanilla extract
335g plain flour (2 1/4 cups)
2 tsp salt
1 tsp baking soda
250g chopped chocolate (9 oz)
Preheat oven to 180 C and line a few baking trays with parchment paper.
Beat the butter, peanut butter and sugar together until light and fluffy. Add the vanilla and the eggs, one at a time, beating well between each addition.
On a low speed, mix in the flour and salt. Dissolve the baking soda with 1 tsp of hot water and quickly add it to the cookie dough. Mix to combine.
Stir in the chocolate chunks until evenly dispersed.
Drop tablespoons of cookie dough onto the baking sheets and bake for 10-12 minutes, until pale golden brown. Makes 32 cookies.