|Sorry again for the rubbish phone picture! They look even yummier than this in real life, I promise!|
Recently I’ve been spending too much time browsing the thousands of recipies on the BBC Good Food website, instead of actually doing any of my dissertaion research! (Told you I was good at procrastination!) When I came across these I knew I had to make them, and I’m so glad I did because they’re AMAZING!
Peanut Butter and White Chocolate Cookies – from here
100g unsalted butter (I used Stork)
100g crunchy peanut butter
50g demerara sugar
50g caster sugar
100g plain flour
50g white chocolate chunks or chips
(On writing this up, I’ve just realised that I missed out 1/2 tsp of both bicarb and baking powder, however mine were yummy without.)
- Pre-heat oven to 180C/160C fan/gas mark 4 and line your tins with baking parchment.
- Mix together the butter, peanut butter and both sugars until light and fluffy.
- Beat the egg and add gradually till all combined.
- Sift in the flour and fold in the chocolate chunks/chips (and bicarb and baking soda if you are using).
- Place ‘blobs’ onto the baking tray, leaving room for them to spread.
- Bake for 10 minutes and bang the tray sharply on the work surface half way through. (Mine needed a little longer than 10 minutes and I took them out as soon as they started to get a bit of colour).
These are so easy to make and I really like the tip of banging the tray half way through. Previously I’ve pushed the cookies down with a fish slice if they’ve started to rise but this seems to work even better. The end result is a crispy, chewey, lovely cookie!