Peanut Butter and Chocolate Cookies

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There’s something about a treat packed with peanut butter and chocolate that’s pretty special – whether it’s because of how the creamy peanut butter cuts through the richness of the chocolate, or the sweet and salty flavour combo, peanut butter and chocolate are a match made in heaven.

The best part is you can use this dream flavour combination in pretty much any kind of sweet treat – cupcakes, cheesecakes, slices, the works! But these quick and easy cookies are one of my favourite things to bake with peanut butter and chocolate – they’re simple, decadent and totally delicious!

While they don’t look very pretty, these biscuits are moist and soft, with an almost cakey feel about them. Plus they’re absolutely packed with cubes of peanut butter chocolate which melt beautifully when baked, making them a deliciously decadent addition to your cookie jar. Don’t have one? Then check out this beautiful white cookie jar from EziBuy – these biscuits are so good they deserve to be stored somewhere nice!

What makes this recipe even better is that it’s a one bowl recipe, with hardly any steps and no tricky aspects – just mix and roll! You don’t even need to chop the chocolate; popping the squares in your stand mixer along with the mixture will break it up just the right amount without making any extra mess.

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Ingredients

  • 225g butter, softened and cubed
  • 2/3 cup sugar
  • 2/3 brown sugar, packed
  • 2 eggs
  • 2 cups plain flour
  • ¾ cup cocoa
  • 1 tsp baking soda
  • 275g peanut butter chocolate, in pieces

Method

  1. Preheat oven to 175 degrees Celsius. Line two baking trays.
  2. In a large bowl, cream butter, sugars and vanilla until pale and fluffy. Add eggs one at a time, mixing well between each addition.
  3. Add flour, cocoa and baking soda to wet mixture, and mix until well combined. Add chocolate and stir until evenly dispersed through mixture.
  4. Scoop out tablespoon-sized heaps of mixture and roll into balls. Place on baking tray and lightly flatten with fingers.
  5. Bake for 10 minutes or until biscuits centres are set but still soft. Allow to cool on baking tray for approx. five minutes before carefully transferring to cooling rack.