• Sky Meadow Bakery

Peanut Butter & Chocolate Chip Cookies


These are one of my favourite biscuits, well peanut butter and chocolate chips - what more can you want!

I realise I share quite a few biscuit recipes and that’s mainly because they are quick and easy to create and make brilliant snacks for the week (If they last that long!). These little gems are no exception.

You could play around with different nut butters, one of my favourite brands is Pip n Nut and they have all sorts! I used peanut butter here, but I did eye up an almond butter in the shop so will branch out with the next batch.

Peanut Butter & Chocolate Chip Cookies

100g unsalted butter, softened

75g golden caster sugar

100g soft light brown sugar

1 tsp vanilla extract

150g crunchy peanut butter

1 large free ranged egg, beaten

200g plain flour

1 1/2 tsp bicarbonate of soda

50g milk chocolate drops or chopped chocolate block

  • Beat the butter and sugars together in a large bowl until pale and fluffy, about 5 minutes.

  • Add the vanilla extract, peanut butter and egg and beat again.

  • Sift in the flour and bicarbonate of soda and gently fold in, using a metal spoon until almost combined.

  • Finally add the chocolate drops and fold through again until mixed through.

  • Transfer the dough onto a sheet of clingfilm and then roll into a sausage shape, cover with the clingfilm and twist the ends up to make a large sausage. Chill in the fridge for at least 30 minutes.

  • Preheat oven to 170ºC and line a baking tray with baking parchment.

  • Once the dough has had it’s time chilling, remove the cling film and slice the dough into 2 cm slices. Lay them on the baking sheet 4 cm apart as they will spread when baking.

  • Bake in the oven for 10 minutes, or until slightly golden but still soft.

  • Leave them to cool on the baking tray and then store in an airtight container.

I am off to snaffle another one as they are too good to resist…I am warning you now!

#Biscuits #Nutty #Winter

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Based in Brighton, South East England

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