Delicious crunchy chewy peanut butter and chocolate cookies, quick to make. You can swop out peanut butter for another nut butter if you prefer or for some change. I made fresh dulce de leche to pour over the cookies, but this is not really necessary.
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 225gms unsalted butter, at room temperature
– 110 gms chunky unsalted unsweetened peanut butter
– 220gms dark packed brown sugar
– 1 teaspoon vanilla extract
– 1 free range egg
– 50gms dark chocolate
– 100gms chocolate covered nuts
Start by preheating the oven to 190°C. Then line a baking sheet with a piece of baking paper, or spray lightly with a non stick spray, set aside. In one bowl sift the flour and bicarbonate of soda together. In a large mixing bowl beat the peanut butter, butter and sugar together. When light and fluffy add the vanilla and the egg, blend in well. Replace the mixer with a wooden spoon, and add the flour in
Start by sieving the flour and baking soda into a bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually stir in the flour mixture. Finally stir in the chocolate coated peanuts. Now using a table spoon drop spoonfuls of the mixture onto the baking sheet. Using a tablespoon pressed into light brown sugar gently press the tops of the cookies.
Bakke on the middle rack till golden brown for 8-10 minutes, the edges should be golden and crispy bit tie centers will still be soft. Remove from the oven and cool on a wire rack.
Store in an airtight container.