Chocolate-Chip Peanut Butter Cookies
Equal parts sweet and salty, these soft and gooey cookies balance the craveable creaminess of peanut butter with the gentle crunch of toasted peanuts and melted pools of chocolate.
Ingredients
- 1½ cups all-purpose flour
- 1 tsp cornflour
- ½ tsp baking soda
- ½ cup butter, room temperature (regular salted butter is fine)
- ⅔ cup creamy peanut butter
- 1 egg
- ½ cup dark brown sugar
- ½ cup caster sugar
- 1 tsp vanilla extract
- 1 cup chocolate chips/chunks
- 1 cup peanuts, chopped
- sea salt for sprinkling
Instructions
- Beat the butter and sugar until light and fluffy.
- Add the peanut butter, egg and vanilla extract, beating again until well combined.
- Sift the flour, baking soda and salt in a separate bowl;
- Fold the dry ingredients into the wet mixture until combined - don’t over-mix!
- Finally, fold in the chocolate chips and peanuts.
- Cover the cookie dough with cling-film and refrigerate for a couple of hours.
- Pre-heat an oven to 180° C. Scoop the dough out onto the baking trays and bake for 8 - 10 minutes until the edges start to turn golden but the centre is still soft to touch. Don't over-bake these cookies if you want them to be soft and gooey!
- Let the cookies cool down completely before enjoying!
Notes
- Halve the recipe for a smaller batch of 6 cookies.