Peanut butter & chocolate chip cookies
- Prepare15 mins
- Cook25 mins
- Total time40 mins
- Pluschilling and cooling
- 50g peanuts
- 125g unsalted butter
- 125g Essential Smooth Peanut Butter
- 100g Tate & Lyle Fairtrade Golden Caster Pure Cane Sugar, plus 1 tsp for sprinkling
- 100g light brown soft sugar
- 1 large British Blacktail Free Range Egg
- 200g plain flour
- ½ tsp fine salt
- ½ tsp bicarbonate of soda
- 100g plain chocolate, cut into chunks
Preheat the oven to 180 degrees C, gas mark 4; line 2 large baking trays with baking parchment. Roast the peanuts in a small roasting tin for 8-10 minutes until golden; leave to cool then roughly chop. Meanwhile, in a large pan, melt the butter and peanut butter over a low heat, stirring to combine; set aside to cool slightly.
Using a wooden spoon or spatula, beat both the sugars into the peanut butter mixture, followed by the egg. Mix the flour, salt and bicarbonate of soda together, then beat into the wet ingredients until well combined. Cover and chill the mixture in the fridge for 1 hour.
Remove the cookie dough from the fridge and stir through the chocolate and roasted nuts until evenly distributed. Lightly roll heaped spoonfuls of the mixture (about 65g each) in your hands. Arrange on the baking trays, well spaced apart. Sprinkle with 1 tsp sugar and bake for 13-15 minutes until spread and golden at the edges. Cool on the trays for 5 minutes, then transfer to a rack to cool completely.
If you’re short on time, you could leave out the roasted peanuts and swap the smooth peanut butter for crunchy peanut butter.
Typical values per item when made using specific products in recipe