Sunday, July 24, 2011

Peanut butter and white chocolate cookies

Remember about six weeks ago when I went to lunch with Em and Matt and we had pazookies (pizza cookies), and I said that I was going to try making peanut butter and white chocolate cookies when I was an unemployed bum? HELLO, UNEMPLOYED BUM SPEAKING!

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 it saves on clean up and I'm lazy the dough was pretty sticky and I didn't want any unexpected dramas!

Bake at 190 degrees Celcius for 10 minutes.

Cool for a few minutes on the tray, then transfer to a cooling rack.

And enjoy!
Nom.

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?

K xx

11 comments:

  1. Oh, they look SO delicious. I used to make peanut butter chocolate chip cookies well. I only like using crunchy peanut butter and I've used all kinds of chocolate. Yum yum!

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  2. Yummmmmmyyyyy. I'm far too lazy for such baking endeavors, but I do appreciate the opportunity to live vicariously through you. So thanks!

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  3. Oh my goodness those look amaaaaaazingggg

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  4. Yum! my favourite recipe for peanut butter cookies literally only has like 3 ingredients: Peanut butter, brown sugar, 1 egg...THAT's it. I usually bake them and then put a chuck of chocolate in the middle of the cookie as they cool. YUM.

    I like milk chocolate and peanut butter.


    These look AMAZING I might give them a go.

    I also tried the paella recipe you posted a while ago - DELISH

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  5. Yum! I am a big fan of peanut butter in baking. Though from past experience I realised I should stick to other people's recipes and not make up my own... hahaha.

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  6. This is the same recipe as I use.

    Complete with the gluten free flour (but I use chickpea flour) and they are AWESOME.

    Try them with dark AND white choc chips. Trust me.

    (oh and the dough freezes fantastically then just chuck the frozen balls in the oven when you want a fix)

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  7. Thanks for the comment on my blog. Just so know - the shoes are from Rivers & also available in red. They are $40 & leather lined, which is not bad value ... And they are pretty comfty too. Definately worth a look.

    Kelly @
    Elegantly Academic

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  8. Oh my those cookies look SOOOO delicious! You have some good reads on here. Lovely blog!

    I found you on 20SB... i hope you don't mind! Please check out my blog. Youve gained a follower :)

    Kristin Noelle
    http://kristinsblogofshenanigans.blogspot.com/

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  9. Those look SOOOOO good! I've never seen white chocolate in a peanut butter cookie, but I know you can't go wrong when using those two ingredients! Thanks for sharing! :)

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  10. Deidre - I saw a recipe that was just peanut butter, sugar and an egg, and it kind of scared me!
    Kelley - OMG, DARK *AND* WHITE CHOCOLATE?! Genius. Shall have to try that next time!
    Everyone else - thanks! They were pretty damned awesome, even if I say so myself :)

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