I get it. Cookies from scratch seem like a hell of a lot of effort when there’s a perfectly good packet of Tim Tams right there in the biscuit aisle. I get it. And sure, when you see how much butter and sugar goes into your average batch of cookies you risk being scared off biscuits for life. I understand. But the smell of cookies fresh from the oven are seriously so incredible they will have your neighbours taping at your door to introduce themselves for the first time.
If you have a Kitchen Aid, whipping up a fresh batch of cookies is an absolute cinch and you have no excuse not to have a cookie jar teeming with these chocolate chip and peanut butter cookies for unexpected guests, bribing the kids or sucking up to your work colleagues.
CHOCOLATE AND PEANUT BUTTER COOKIES (Makes 12)
• 1 cup peanut butter, crunchy
• ½ cup brown sugar
• ½ cup caster sugar
• 125gm butter, softened
• 1 tbsp honey
• 1 tsp vanilla extract
• 1 egg
• 1 ½ cup plain flour
• ½ tsp baking soda
• 150gm chuck of dark chocolate, coarsely chopped
1. Preheat the oven to 180°C.
2. Line two baking trays with baking paper.
3. Place the peanut butter, sugars and butter into the bowl of an electric beater and beat until combined.
4. Add the honey, vanilla and egg and briefly beat.
5. Sift the plain flour and baking soda into your wet mixture and add the dark chocolate.
6. Combine ingredients with a wooden spoon then scoop heaped tablespoons of cookie mix onto the prepared tray. Make sure you keeping a fair amount of space as these will spread.
7. Bake in the oven for 10-15 minutes until they are brown on top. Cool on tray for 5 minutes then move to wire rack to cool completely.
Watch outs: Butter won’t play ball in this receipe if it’s just out of the fridge. These cookies are suppose to be soft not crunchy. Do not eat straight from the oven – the chocolate will burn the crap out of the roof of your mouth.
Variations: These cookies make the most amazing ice cream sandwiches. Just purchase some blue ribbon vanilla or hokey pokey and assemble. Yumbo.