Servings : 4 dozen
As much as I love classic choc-chip cookies, these gorgeous treats are a notch up on my ‘awesome cookies’ scale! Something about the combination of chocolate and peanut butter in the form of chewy cruchy delicious cookies, had with a glass of milk or a cup of tea makes everything seem better!
- 2 1/2 cups plain all purpose flour (300 gm)
- 1 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt - skip this if using salted butter
- 1 cup butter (225gm) - salted or unsalted
- 1 cup peanut butter (250gm) - I prefer chunky but even smooth is fine
- 1 cup light brown sugar (200gm)
- 1/2 cup white sugar (100gm)
- 1 cup chocolate chips or any chopped up plain chocolate (180gm)
- 2 eggs
- 2 tsp. vanilla essence
Sieve the flour with the baking powder, baking soda and salt. Set aside.
In a big bowl, beat the butter, peanut butter, brown and white sugars until light and creamy. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat again.
Next stir the flour ingredients into the batter. Finally add the chocolate chips and mix.
Wrap the dough in plastic and refrigerate for 1-3 hours. This makes the dough easier to handle and shape.
Preheat the oven to 180C. Shape the dough into balls about 1 inch or so. Place these balls on cookie sheets, leaving a wide area around each cookie. Now, flatten each ball using a lightly floured fork in a criss cross pattern. I prefer using my potato masher, it gives a pretty pattern too. The edges may crack but that’s okay, only adds to the rustic ‘home-made’ charm of these cute little cookies and will make them extra crunchy.
Bake for around 10 minutes or until cookies begin to brown. Do not over-bake as cookies tend to crispen up as they cool. Remove them from the cookie sheets and place them on a wire rack to cool completely.
Store in an airtight container to preserve the crispiness.