The cookies I wrote about back in 2009 seem so old fashioned and innocent now.
Meet my new favourites: Choc and Peanut Chip, it’s taken us to a whole new level of cookie-ness.
Buried in there amongst the candy corn, the Tootsie Rolls, the ButterFingers and the Baby Ruths are 2 bags of Reese’s Peanut Butter Chips.
Whilst George and Ed have worked their way through Good & Plenty I decided to use the recipe on the back of the packet for Chewy Chocolate Cookies.
I am usually a fan of ‘read it off the packet’ recipes, but in this case it takes a bit of translation to get it into something that we understand in the UK, and also to make it a quantity that doesn’t seem too ridiculous.
This makes 2 trays of cookies, about 24, and uses half a packet of the peanut butter chips. That means I can make these 3 more times!
- 100g plain flour
- 40g cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 140g butter
- 110g sugar
- 1 egg
- 1 tsp vanilla extract
- 50z or around 140g of peanut butter chips*
*I’m sure choc chips would do, I used a mix of both, but the peanut butter chips are what makes all the difference if you can find them, or get a friendly traveller to bring them over for you.
Mix together the flour, cocoa, baking powder and salt in one bowl, in a 2nd bowl beat the butter and sugar very well until soft, add the egg and vanilla and beat again. Gradually add the dry mix into the butter/sugar mix and beat well, then stir in the chips.
Just spoon large teaspoonfuls onto an un-greased baking sheet and bake for 8-9 minutes at 180. Cool on a wire rack. They should still be deliciously chewy.
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