That's right, unemployment has led me to spend some time Googling peanut butter cookies recipes. I gave this a test run (with some minor changes) on Thursday, and they're gone already. I think that's a resounding vote of approval, don't you?
Anyway, here's what you'll need:
Clearly, I forgot to put the egg in the photo, so I drew it in for you. You're welcome. Also, I'm totally the most artistic person on the planet.
Start by chopping up 125g of butter. I used unsalted, purely because the recipe calls for salt, and peanut butter can often be quite salty. Let it sit and soften:
Then put 1/2 cup of caster sugar into a bowl:
Add 1/2 cup of firmly packed brown sugar:
And 1/2 cup of peanut butter. I recommend using two spoons if you don't have one of those massive jars that you can basically fit your whole head in:
Add the butter:
Cream it all together until light. I recommend using a much deeper bowl than I did. It got a bit messy... (If you're much luckier than me, use your shiny cobalt blue Kitchenaid mixer *sigh*)
Add in the egg. I also added in 1/2 teaspoon of vanilla extract, which wasn't called for in the recipe, and which I forgot to take a photo of:
Beat in the egg until fluffy:
Measure out 1 1/4 cups of plain flour. (I used gluten free because that's all we had in the house. It worked just as well!)
Add to it 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt:
Mix it all together, then either mix it through the butter mixture with a wooden spoon, or beat it in a little at a time.
Then add in 1 cup of white chocolate chips (technically, the recipe called for 1 cup of semi-sweet dark chocolate chips. But the comments said that you could use any kind of chips or just chopped chocolate):
Mix the chocolate chips/chunks through gently:
Roll it into balls and put it on a baking sheet. Even though my trays were non-stick, I put a sheet of baking paper down, because
Bake at 190 degrees Celcius for 10 minutes.
Cool for a few minutes on the tray, then transfer to a cooling rack.
The verdict? They were freaking amazing. It made three dozen cookies, and they were gone inside of 72 hours. They're moist and soft with the perfect amount of crunch around the edges, and courtesy of the chocolate chips and the peanuts (I used crunchy peanut butter). And thanks to the saltiness of the peanut butter, they're not too sweet.
I think I'll try them with dark chocolate chips in the future, just to see how they are. But I really am a fan of the peanut butter/white chocolate combination. It's the bomb.
Are you guys a fan of peanut butter in baking? With dark or white chocolate?