Peanut butter cookies
These peanut butter cookies have a crispy exterior and a soft interior. They contain chocolate chips and a couple of tablespoons of peanut butter. They're not your typical cookies that spread out when you bake them. They stay exactly as you see them in the photo.
Ingredients · Servings 25
- 150g of softened butter
- 75g of regular sugar
- 75g of brown sugar
- 1 large egg
- 300g of plain flour
- 8 g of baking powder, Royal type
- 50g of dark chocolate chips
- 2 tablespoons of peanut butter
Method · 20 min
- Preheat the oven to 180ºC, top and bottom heat.
- Put the butter, granulated sugar and brown sugar in a bowl and beat with a whisk for 2 minutes.
- Add [adjustable]1[/adjustable] egg and beat for 1 more minute.
- Add the sifted flour and baking powder. Stir until well combined.
- Add the [adjustable]2[/adjustable] tablespoons of peanut butter and the chocolate chips and stir with a spatula.
- Scoop out portions with an ice cream scoop or with your hands, trying to make all the pieces the same size.
- Place them on a baking tray lined with parchment paper, leaving some space between them. I prefer to bake them in two batches. There's no need to chill these cookies before baking.
- Bake at 180ºC for 15 minutes. The time is approximate, as it depends on your oven and the size of the pieces. They should look like the photo, lightly golden brown, and when you take them out, if you touch them with your finger—just for a second, without burning yourself—you'll notice that your finger gives way and they're still a little soft. That's the point I'm looking for, but you'll have to find out if that's what you like at home.
- Place them on a wire rack and enjoy them as soon as they cool!
Peanut butter cookie recipe
- Add 1 egg and beat for 1 more minute.
- Add the 2 tablespoons of peanut butter and the chocolate chips and stir with a spatula.
