I’ve got something a bit sad to admit.
The cookies in these photos are the first cookies in my entire twenty six years, eleven months and three weeks which I’ve baked that actually look like cookies.
So I’m pretty darn proud of them because HEY they don’t look like mounds of pale brown gloop and y’know what? THEY ACTUALLY TASTE NICE TOO.
Just maybe pretend you can’t see the sugar content in the ingredients list because just reading it is enough to put you into a post-food nap until sometime next year.
I won’t take credit for this divine recipe, because it comes courtesy of the baes at Hummingbird Bakery, but oh hun, if you like peanut butter and you like being happy and you like cradling a little baby bloat and cupping it in your hands with love, then this is the badger for you.
Enjoyed best with a cup of tea and an episode of Great British Bake Off, obvs.
(Top tip: Once made, you CAN whack them in the microwave for 15 seconds to make them warm and ‘freshly baked’ all over again and it is glorious.)
- 225g Butter
- 200g Caster Sugar
- 200g Soft light brown sugar (they actually sold this at my local teeny tiny Sainsbury’s so that’s pretty dreamy.)
- 2 Eggs
- 1/2 tsp Vanilla Extract
- 240g Crunchy Peanut Butter
- 340g Plain Flour
- 2 1/2 Bicarbonate of Soda
- 75g Dark Chocolate
- Pre-heat oven to 180 degrees and line two baking trays with greaseproof paper.
- Cream together the butter and sugar in a large bowl. You’re supposed to use a mixer but if you have an, ahem, ill-equipped kitchen, just use your super duper clean hands and a wooden spoon.
- Add eggs one at a time and stir in.
- Then stir in your peanut butter and vanilla extract.
- Add in your flour, bicarbonate of soda and a pinch of salt if you want. The peanut butter makes it *quite* salty already so I wouldn’t say it’s necessary. And mix until all combined.
- Chop up your chocolate into small, rough chunks and stir in.
- Spoon the dough into even sized balls on your greaseproof paper. THEY WILL EXPAND AND BECOME GINORMOUS CREATURES OVERTAKING YOUR OVEN so leave plenty of space between them.
- Cook for about 10-minutes. They will till be super soft and seem uncooked but they will harden as they cool.
- EAT EAT EAT.