Chocolate Peanut Butter Cookies

These are so good I almost don’t want to share the recipe. 

They always turn out great – they taste amazing, texture is fantastic and everyone loves them. Plus, the recipe makes like a million cookies. These are the perfect way to get over the mid-week slump. Also great for the weekend, Monday, Christmas..

There are a few ways to prepare these, normally I form them into rough balls just using the spoon to shape the dough on the greaseproof paper. Alternatively, you can take a small amount of the cookie dough and form it into discs using your hands. The latter is easier, and forms rounder cookies but it is a bit messier. Whichever you prefer, people will eat these anyway. Looks don’t matter when they taste like little chocolate-nutty drops of happiness.

makes a lot of cookies. I lost count. 25 or so
 

Ingredients

• 1 cup of plain flour
• ½ cup cocoa
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 200g milk chocolate, chopped
• 85g room temperature butter
• 55g peanut butter
• 1 ½ cup sugar
• 2 room temperature eggs
• 1 tbsp vanilla sugar
• 100g peanuts (optional)
• 50g white choc chips

Method

Preheat oven to 160 degrees celcius.

Mix flour, cocoa, bicarbonate and salt in a bowl, and set aside.

Melt the butter, peanut butter and 100g of chocolate together (carefully!) in a small pot.

Remove from heat before the chocolate is totally melted and stir to melt fully.

Damn, that's silky.

Combine the chocolate-butter mixture, sugar, eggs and vanilla. 

Mix well and then slowly add in the dry ingredients you mixed together earlier.

Fold in the remaining chocolate/chocolate chips and nuts (if using).

So much chocolate

All mixed together for your eating pleasure

Either form into slightly flattened balls or spoon onto the baking sheet.

Cookie-factory. That wasn't even all of them.

Spooned on

Formed into discs with my own two hands

Bake for 12-15 minutes, until flat and beginning to crack. The tops won’t be quite hard yet but will harden as they cool.

As soon as you take them out - note they're cracked but a little fluffy

But they soon lose the puffy-ness, leaving them chewy and flat

Cool on baking trays for a few minutes then transfer to wire cooling rack.

They are kind of delicious when just cool enough to eat.. A few of these did not make later photos.

Keep stacking 'em