Chocolate chip and peanut butter cookies. Soft and gooey on the inside, slightly crisp on the outside. Absolutely delicious!
After the success of my apple crumble flapjacks, I was allowed back into the kitchen by Charlotte to try my hand at another of my favourites – cookies. For me there is little better than a nice cup of tea with a cookie or two!
- The first is what to put in them. Being my first cookie recipe I settled quickly on the traditional choice of chocolate chips. This felt a little boring though, so I also decided to add in peanut butter, guaranteeing a gooey texture, whilst still complimenting the chocolate.
- The second choice to make is whether you prefer thick or thin cookies. For chocolate chip cookies I prefer thin, for oatmeal and raisin cookies I prefer thick.
- The amount of butter in the mixture – reducing the amount of butter decreases the liquid in the cookie causing less spread (although at the expense of softness).
- Cooling the cookie dough in the fridge before baking also causes less spread, in part because it gives time for the flour to absorb the liquid in the dough.
- The ratio of brown sugar to white sugar. The more brown sugar the thicker the cookie (from research this is due to the acidic nature of brown sugar which reacts with the raising agent).
In the photo below I show how by making the three changes above you obtain different looking cookies.
On the left-hand-side I have created a thin cookie using the chocolate chip and peanut butter cookie recipe detailed below. On the right-hand-side I have reduced the butter, used only brown sugar and cooled the cookie dough in the fridge before baking. The result is a smaller thicker cookie.
Fortunately, as I opted to make thin cookies this time round, you don’t need to wait for the cookie dough to cool (I’m not the most patient, particularly when it comes to eating!).
In my view, and I think the majority agree, the best type of cookies are those which are soft and gooey in the middle, but have a slightly crisp outside. This is easy to achieve by shortening the baking time, removing the cookies from the oven as soon as the edges start to show a golden colour, and then leaving them to harden on the baking tray for a few minutes.
Chocolate Chip and Peanut Butter Cookies
- 100 g softened unsalted butter
- 100 g caster sugar
- 80 g light brown sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp of salt
- 180 g self-raising flour
- 40 g milk chocolate chips
- 50 g smooth peanut butter
- Preheat the oven to 180ºC/160ºC fan.
- Add together in a bowl butter (100g), caster sugar (100g) and light brown sugar (80g), and beat until you have a fluffy mixture.
- Add 1 egg, lightly beaten, into the mixture
- Add 1 tsp of vanilla extract
- Add ½ tsp of salt, sprinkled evenly across the mixture.
- Sift in 180g of self-raising flour, and beat the mixture until it is fully combined.
- Add in 40g of chocolate chips.
- Add in 50g of peanut butter.
- Mix all the ingredients together until there is an even distribution of chocolate chips and peanut butter across the mixture.
- Spoon the mixture onto baking paper. For neat looking cookies, the mixture for each cookie should be roughly 2cm high and 6cm wide in a circular shape with sufficient space either side to allow it to widen to about 12cm when cooked.
- Place into the oven for 8 to 10 minutes, depending on how crisp you like the outside of your cookie to be.
- Once taken out of the oven allow the cookies to rest in the baking tray for five minutes whilst they harden, before moving to a wire rack to cool.
Free From/Suitable For…
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Suitable for Vegetarians
- Tree Nut-Free (contains peanuts)
- Sulphur Dioxide & Sulphite-Free