Peanut Butter & Chocolate Chip Cookies

19 November 2017

It's almost becoming a tradition that every birthday I treat myself to a new recipe book. My birthday was last month and after a look around the bookshops I decided to buy one of the Great British Bake Off books that were on offer. Speaking on The Great British Bake Off, what did we all make of that series? Although I missed seeing Mary, Mel and Sue, I still love everything to do with that show! I'm happy that Sophie won (although I knew in advance since Prue's Twitter mistake, oops!), she was one of my favourites from the start! I'm making up for no Bake Off on tv by enjoying baking something different each week!

I decided to make these super delicious crunchy peanut butter cookies which I found even more delicious dunked in a cup of tea. I wasn't planning on making a post them but they went down a treat with the family, so I thought these cookies are just too good not to share! I changed the recipe slightly by using a seeded peanut butter for that added chunky texture. But any good quality crunchy peanut butter will do. I'm thinking next time I would love to try these cookies out with a crunchy almond butter!

{Recipe adapted from The Great British Bake Off Perfect Cakes & Bakes To Make At Home}



130g Chunky peanut butter with seeds

115g unsalted butter, softened

100g caster sugar

75g light muscovado sugar

1 medium egg

1/2 teaspoon vanilla extract

150g porridge oats

70g plain flour

80g chocolate chips (I used milk chocolate)


1. Line two baking trays with baking parchment and set aside. Cream together the unsalted butter and both sugars until soft. Add the peanut butter and beat until combined until the mixture turns a pale colour.

2. In a small bowl beat together the egg and the vanilla extract. Pour into the peanut butter mixture and beat together until combined.

3. Sift the flour and bicarbonate of soda into the bowl and then add the oats. Mix together and then add the chocolate chips to the cookie dough until everything is combined. Using cling film, cover the bowl and chill in the fridge for around 45 minutes until the dough is firm.

4. 15 minutes before the end of chilling, preheat the oven to 180C/160C fan/gas 4.

5. Roll the dough into tablespoon sized balls and place well spaced apart on a baking tray (these will spread during baking). Once all the mixture is used, bake in the oven for 15 minutes until golden.

6. Remove from the oven, leaving the cookies to cool for a few minutes before transferring to a wire rack to fully cool. These cookies can be stored in an airtight container for up to 5 days, although these cookies only lasted 3!

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