Peanut Butter and Chocolate Chip Cookies

Even if you don’t like peanut butter, its addition makes these cookies taste very good. Alternative use for peanut butter: spread some on the hollow of a piece of celery, then stick raisins on top*.

On a somewhat unrelated note, blogs may be sporadic over the next few weeks as I’m in the process of déménager-ing to France. So expect some updates with a French tinge to them… and recipes which don’t involve any ovens as (shock, gasp, horror), I won’t have one! I’ve a Breville cupcake maker, and a microwave, so we’ll just have to see how I cope. 😛

(makes 20)

130g plain flour

1 teaspoon baking soda

115g butter, at room temperature

130g creamy peanut butter

100g granulated sugar

75g light brown sugar

½ teaspoon vanilla extract

1 egg

45g rolled oats

150g semisweet chocolate chips

  1. Preheat oven to 170oC. Line two baking sheets with parchment paper and set aside.
  2. Whisk together the flour and baking soda; set aside.
  3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes.
  4. Add the egg and beat to combine.
  5. On low speed, gradually add the flour until just combined.
  6. Stir in the oats, and then the chocolate chips.
  7. Roll balls and then tear apart in two, placing jagged edges up. Bake for 10 minutes, or until the cookies are lightly golden.
  8. Cool completely on the baking sheet and then store in an airtight container at room temperature.


*No, seriously. It’s very good, almost as good as a combo of pickled onion, cheddar, and grape. I can’t wait to see what my pregnancy cravings shall be…


2 thoughts on “Peanut Butter and Chocolate Chip Cookies

    1. Thanks! I like just buying the 32p for 100g bars you can get at Sainsbury’s and Asda then chopping them up as and when… and sometimes I have less patience for chopping than others! But always leave ’em nice and chunky 🙂

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