Soft Dark Chocolate, Peanut and Peanut Butter Cookies
These cookies are delicious served straight from the oven while they are still warm and gooey, with dark chocolate chips in the middle and a salty peanut butter flavour.
I’ve added whole raw peanuts to give some extra crunch to the cookies, but you can leave these out if you don’t like nuts in your cookies. The peanut butter will give enough nutty flavour on it’s own.
These are the perfect cookie to have with a glass of milk or a cup of coffee for morning or afternoon tea, and I guarantee that your kids will love them!
I made medium-large sized cookies and got around 20 with this recipe. You can obviously make a lot more if you are making smaller ones for the kids.
- 1 cup of unsalted butter (leave at room temperature to soften)
- 1 teaspoon of vanilla extract
- 1 cup of smooth peanut butter
- 1/2 cup of white sugar
- 1 and 1/2 cups of light brown sugar
- 2 eggs
- 2 and 1/2 cups of standard flour
- 1 and 1/2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of dark chocolate chips
- ½ cup of raw unsalted peanuts
- Pre-heat your oven to 180 degrees Celsius (350 degrees Fahrenheit)
- In a mixer, beat the butter for a couple of minutes until smooth
- Add the peanut butter and vanilla extract, and beat again until combined and until the mixture has a smooth consistency
- Add the brown and white sugar, and cream for a few minutes until the mixture is light
- Add one egg at a time, and beat until combined
- In a large bowl, sift together the flour, baking powder, baking soda and salt
- Add to the wet ingredients in the mixer and beat until just combined
- Fold in the chocolate chips and peanuts
- Line a baking tray with baking or parchment paper, and spoon the cookie dough mixture onto the tray (I used roughly 1.5 - 2 tablespoons of mixture per cookie as a guide)
- Leave a couple of inches of space between each cookie and then flatten each one with a fork or with your hand
- Bake for around 12 - 15 minutes, or until golden and crispy on the edges and the middle has just set (I had to do a couple of batches as I have small oven trays)
- Allow the cookies to cool for a few minutes on the tray, and then place on a cooling rack until completely cooled
- Try adding a few extra chocolate chips and a sprinkle of sea salt on top before baking, for some extra sweet and saltiness!
- If you prefer a crispier cookie, you can bake for an extra couple of minutes.