It would not be unfair to argue that these cookies are merely an inferior version of the recipe championed by Deb over at Smitten Kitchen. And while it’s true, that doesn’t negate the fact that these were made entirely with ingredients I already had in my cupboard (no mean feat these days). Oh and the flatmates devoured them.
Plus, I got to use my uber-cute new oven mitts (the fact they’re in french automatically increases my sense of culinary accomplishment). I mean, really there’s not much more to say.
Peanut Butter Cookies
Makes a lot. Like, 36.
1 1/4 cups plain flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1 cup peanut butter (I used Whole Earth crunchy original with no added sugar- I do have a favourite peanut butter, and it’s on special offer in Tesco)
3/4 cups caster sugar
1/2 cup brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup chocolate chips
- Preheat the oven to 190ºC. Combine the flour, baking soda, baking powder and salt in a bowl.
- In a different large bowl, beat the butter and the sugars together until smooth. Add the egg, milk and vanilla extract. Beat well.
- Add in the flour and mix well. Then stir in the peanut butter and chocolate chips.
- Spoon a teaspoon of the cookie mix onto a baking sheet at regular intervals (leave some room for expansion) and flatten slightly with the back of the spoon.
- Bake for 10 – 12 minutes.
- When removing them on the oven, allow the cookies to cool on the baking tray for a minute before removing them to a plate (or a wire baking rack if you have one).