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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Servings: 30 serves
Calories: 143kcal
Equipment
- Beaters, stand-mixer or Thermomix
- Oven
Ingredients
- 125 g butter softened to room temperature
- ½ cup peanut butter
- 1 cup brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 ½ cups plain flour
- 1 tsp baking powder
- ¼ cup sugar raw sugar, to coat
- ¾ cup chocolate baking chips
Instructions
Conventional 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).
Thermomix 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.
- Cream together the butter, peanut butter, brown sugar and vanilla extract for 1 minute on Speed 3. With the TM blades still running, add the eggs one at a time and mix on Speed 3 for 30 seconds.
- Add the sifted flour and baking powder and knead on interval speed for 30 seconds. Add in the chocolate chip cookies and stir through with a spatula.
- 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).
Nutrition
Calories: 143kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 56mg | Potassium: 91mg | Fiber: 1g | Sugar: 11g | Vitamin A: 120IU | Calcium: 22mg | Iron: 0.8mg