Peanut Butter Choc Chunk Cookies

Updated: Apr 30

My favourite cookie of all time, peanut butter & chocolate - 'nuff said. I'm going to say I've made it at least 100 times, often at 8pm when we're craving a sweet treat as it's so quick to make. I always use Fix & Fogg Super Crunchy Peanut Butter and Whittaker's Chocolate, preferably a mix of milk and dark, but whatever is in the cupboard will do. Finish with a sprinkle of sea salt for a gourmet treat.

Makes 16-20

195g butter, at room temperature

1 1/2 cups brown sugar

3 egg yolks

1 Tbsp vanilla

1 cup peanut butter

1 1/2 tsp baking powder

1 1/2 cups flour

250g chocolate, chopped

Preheat oven to 180°C. Line an oven tray with baking paper.

Place butter and brown sugar in a large bowl or bowl of your stand mixer and use electric beaters to cream together until pale, about 4 minutes.

Stir in egg yolks, vanilla, peanut butter, baking powder, flour and chocolate. (Usually I would add a pinch of salt here, but depending on what peanut butter you used, this may not be necessary).

Place cookie dough in fridge for 30 minutes to firm up. Use a cookie scoop or heaped tablespoon to measure out dough and dollop onto prepared tray. Bake for 8-10 minutes, until slightly golden at the edges.

You can use a large cookie cutter or cup to place around the hot cookie (as soon as it comes out of the oven) shuffle the cookie cutter around the cookie in circular motions to even out the sides and create a perfect circle shape.

Try to leave for 10 minutes to cool before demolishing!