Adapted from: Deb Perelman
Serves: 40 cookies
Prep time: 20 minutes
Cook time: 12 minutes
Ingredients:
Ingredients:
165 g (1.25 cups) all-purpose flour (or GF alternative)
3/4 tsp bicarb / baking soda
1/2 tsp baking powder
1/4 tsp salt
115 g (1/2 cup or 4 oz) unsalted butter, softened
255 g (1 cup) smooth peanut butter
100 g (1/2 cup) sugar
145 g (1/2 cup) firmly packed brown sugar
1 egg
1 tbsp milk
1 tsp vanilla extract
120 g (1/2 cup) peanut butter chips (yes, you can find these in Aus!)
85 g (1/2 cup) dark chocolate chips
1/4 cup caster or other fine sugar, for coating cookies
Where to start, where to begin, what to say? This cookie takes my words away. I am in love with it. I stammer just thinking about them. They are beautiful and lovely and everything Deb Perelman says about them is 100% true. All I can say is put in the effort to get these in your life. You may never look back to another peanut butter cookie recipe again. All this to say, anything Reese's are some of my favourite candy options.
I love this recipe because the nuttiness in the peanut butter is not too roast-y. It's perfectly balanced with the sugar (I know, I know), and the slight bitterness in the dark chocolate chips. These cookies are truly crispy/crunchy on the outside and chewy on the inside. They lasted a week in the cupboard and only because I was trying to balance my life with more fruits and vegetables. Share them with friends and family and you may become everyone's favourite baker.
I love this recipe because the nuttiness in the peanut butter is not too roast-y. It's perfectly balanced with the sugar (I know, I know), and the slight bitterness in the dark chocolate chips. These cookies are truly crispy/crunchy on the outside and chewy on the inside. They lasted a week in the cupboard and only because I was trying to balance my life with more fruits and vegetables. Share them with friends and family and you may become everyone's favourite baker.
Ingredients:
165 g (1.25 cups) all-purpose flour (or GF alternative)
3/4 tsp bicarb / baking soda
1/2 tsp baking powder
1/4 tsp salt
115 g (1/2 cup or 4 oz) unsalted butter, softened
255 g (1 cup) smooth peanut butter
100 g (1/2 cup) sugar
145 g (1/2 cup) firmly packed brown sugar
1 egg
1 tbsp milk
1 tsp vanilla extract
120 g (1/2 cup) peanut butter chips (yes, you can find these in Aus!)
85 g (1/2 cup) dark chocolate chips
1/4 cup caster or other fine sugar, for coating cookies
Directions:
1. Preheat the oven to 177 C / 350 F and line a large baking sheet with parchment paper. Combine the flour, bicarb / baking soda, baking powder, and salt in a medium bowl and set aside. 2. In a large mixing bowl, beat the butter and peanut butter until fluffy.
3. To the peanut butter, add both sugars and beat until smooth.
4. Add the egg and mix in, scraping the sides of the bowl if necessary; then mix in the milk and vanilla.
5. Add in the flour mixture about a third at a time, ensuring it is well mixed.
6. Fold in the peanut butter chips and chocolate chips.
7. Pour in the caster sugar into a ramekin or small bowl. Use a tablespoon to scoop out balls of cookie dough and drop them into the sugar.
8. Coat the balls of dough in caster sugar and then place them on the baking sheet.
9. Use a fork to gently press down the cookies into a crisscross pattern, maintaining the cookie ball form as much as possible.
10. Bake for 10-12 minutes, even if they look underdone (they're done, I promise).
11. Cool for a minute, cool further on a rack, and then serve with a glass of milk! Store cookies in an airtight container in the pantry or fridge.
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