Peanut Butter and Chocolate Chip Cookies

The best ever peanut butter and chocolate chip cookies! Roll in sugar for a perfectly crunchy on the outside, soft and chewy on the inside cookie!

I totally love this recipe! It has so many of my favourite things all in one deliciously addictive cookie. Peanut butter – tick. Chocolate chips – tick. Crunchy on the outside – tick. Soft and chewy on the inside – tick. But could there possible be anything better than Peanut Butter Chocolate Chip Cookies? Yep there is! Peanut Butter and Chocolate Chip Cookies that have been rolled in raw sugar before baking = a crazy awesome cookie experience. Yep I’m pretty passionate about my cookies.

Peanut Butter and Chocolate Chip Cookies

So if you want to be all natural and a little bit healthier (mind you, considering you’re making peanut butter & chocolate chip cookies let’s not get too serious here!), you can always make your own peanut butter. If you have a Thermomix it’s super quick and easy. Just pop in a bag of peanuts, turn up to Speed 9 and leave for a minute or two (scraping down the sides occasionally). I am HUGELY in love with homemade peanut butter and don’t even get me started on how much I am obsessed with peanut butter and banana on toast. Anyway! If you can’t make your own peanut butter, DO NOT STRESS AT ALL. The supermarket stuff will work perfectly fine… I promise! And seriously, nothing about cookie making should be stressful!

Peanut Butter and Chocolate Chip Cookies

Peanut Butter and Chocolate Chip Cookies

So once you’ve whipped up your Peanut Butter and Chocolate Chip Cookies mixture (and eaten at least a dozen chocolate chips), you simply need to roll the dough into tablespoon sized balls. If you find the mixture is a bit soft, pop it in the fridge for 15 minutes and then it will be much easier to roll. Coat your cookie dough balls in raw sugar and place onto your prepared baking trays. Don’t worry about pressing the balls down, they will spread when baking anyway.

Peanut Butter and Chocolate Chip Cookies

Cook for 15 minutes or until lightly golden. The Peanut Butter and Chocolate Chip Cookies will be crunchy on the outside (and OMG that sugar crunch is insanely good) and yet so beautiful soft on the inside. Leave them on the baking trays for 5 minutes and then transfer to a wire rack to cool completely. However, you really must, MUST eat at least one cookie while they’re still warm and the chocolate is gooey. That’s a definite must. There’s no negotiating here.

Peanut Butter and Chocolate Chip Cookies

Peanut Butter and Chocolate Chip CookiesThese have become my new favourite cookie… and that’s really saying something given that I’m a bit of a cookie monster!

Peanut Butter and Chocolate Chip Cookies

Peanut Butter & Chocolate Chip Cookies

The best ever peanut butter and chocolate chip cookies! Roll in sugar for a perfectly crunchy on the outside, soft and chewy on the inside cookie!
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Course: Biscuits, Chocolate
Cuisine: Baking, Biscuits/Cookies, Chocolate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 30
Author: Bake Play Smile

Ingredients

  • 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
  • 3/4 cup chocolate baking chips

Instructions

  • 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).

Peanut Butter and Chocolate Chip Cookies Thermomix Instructions:

1. Preheat oven to 180 degrees celsius (or 170 degrees celsius fan forced).
2. Grease and line two baking trays with baking paper and set aside.
3. Cream together the butter, peanut butter, brown sugar and vanilla extract for 1 minute on Speed 3.
4. With the TM blades still running, add the eggs one at a time and mix on Speed 3 for 30 seconds.
5. Add the sifted flour and baking powder and knead on interval speed for 30 seconds.
6. Add in the chocolate chip cookies and stir through with a spatula.
7. Roll the mixture into tablespoon sized balls (if the mixture is too soft, put it into the fridge for 15 minutes to firm up).
8. Roll the dough balls through the the raw sugar.
9. Place the cookie balls onto the prepared baking trays and cook for 15 minutes or until lightly golden.
10. Leave the cookies to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
11. The cookies will be crunchy on the outside but soft on the inside (like all the best cookies are!).
12. Store the cookies in an airtight container for up to 5 days (they will soften slightly over this time).

 

 

 

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peregrinationgourmandeMandy, Barbie Bieber and BeyondErika @ Ever-changing Life of a MumBake Play SmileDi from Max The Unicorn Recent comment authors
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Dannielle from Zamamabakes
Guest

Love the rolling in sugar feature Lucy! I know some little peanut butter fans who will love these! xx

Nicole - Champagne and chips
Guest

I love how high and plump looking these cookies are and you know how I feel about peanut butter

Malinda @mybrownpaperpackages
Guest

These would last about 2 minutes in my house. They look like – eat them while their still hot, straight off the cooling rack – sort of cookies.

Vicki @ Knocked Up and Abroad
Guest

These are going to be a HUGE hit in this house I can tell!