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| Soft and chewy all-time American favourite cookies. I used crunchy peanut butter and chocolate for better texture and flavour. |
Cake tin needed
4 Baking sheets lined with greaseproof paper
Ingredients
225g unsalted butter at room temperature
200g caster sugar
200g soft light brown sugar
2 large eggs
0.5 tsp vanilla extract
240g crunchy peanut butter
340g plain flour
2.5 tsp bicarbonate of soda
0.5 tsp salt
75g plain chocolate chopped
Preheat the oven to 175°C.
Put the butter and sugar in a freestanding electric mixer with paddle attachment and cream until light and fluffy.
Add the eggs one at a time, mixing well.
Turn the mixer down to slow speed and beat in the vanilla extract and peanut butter.
Add the flour, bicarbonate of soda and salt and mix well until smooth dough is formed.
Stir in the chocolate until evenly dispersed.
Arrange 6 equal amount of cookie dough on each prepared baking tray.
Make sure that the cookies are spaced apart to allow for spreading while baking.
Bake in preheated oven for about 10 minutes until golden brown around the edges and quite flat.
Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely.
The cookies should be soft and chewy.
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