I was cooking something the other day when the LAM walked past.
“The cookie jar is empty,” he said.
I swear I have a bunch of cookie monsters living in the house! I bake cookies all the time but I can never seem to keep up.
“You haven’t baked anything with peanuts for a while,” he said.
I guess when it comes to his cookies, he isn’t one to beat around the bush. 😀
So I made a batch of these amazing cookies, and peace has settled back into our little household.
The cookie monster is appeased. LOL.
Here are the instructions on how to bake these cookies. I like them soft-baked but if you prefer your cookies to be a bit more crunchy, simply increase the baking time.
In a mixing bowl, whisk together the brown and caster sugars with melted butter until the mixture is no longer lumpy.
Into this, add the egg and extra egg yolk. Beat to combine.
Add the sifted dry ingredients and mix to combine.
The batter will be soft but dense.
Fold in the chocolate chips and chopped peanuts with a spatula.
Chill the dough for a minimum of 2 hours.
Use an ice cream scoop to dish the cookies onto a lined baking tray. Alternatively, you can roll the dough into little golf balls with your hands.
Bake the cookies at 160°C for 8-10 minutes. If you prefer the cookies to be slightly more crunchy, increase the baking time to 12 minutes.
Once baked, allow the cookies to cool on the baking tray before transferring them onto a wire rack to cool completely.
The cookies can be kept in an air-tight container for up to 7 days. You can also freeze them for up to three months after they have been baked. If you prefer, you can roll the dough into balls and freeze them for up to 3 months, and bake them at a later date without thawing them for 12 minutes.
- 2 and 1/4 cups (280g) plain flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
- 3/4 cup (135g) light brown sugar, loosely packed
- 1/2 cup (100g) granulated sugar - I used 50g caster sugar
- 1 large egg + 1 egg yolk, at room temperature2
- 2 teaspoons (10ml) vanilla extract
- 1/2 cup (90g) semi-sweet chocolate chips
- 1/2 cup (90g) chopped peanuts
- In a mixing bowl, whisk together the brown and caster sugars with melted butter until the mixture is no longer lumpy.
- Into this, add the egg and extra egg yolk. Beat to combine.
- Add the sifted dry ingredients and mix to combine. The batter will be soft but dense.
- Fold in the chocolate chips and chopped peanuts with a spatula.
- Chill the dough for a minimum of 2 hours.
- Use an ice cream scoop to dish the cookies onto a lined baking tray. Alternatively, you can roll the dough into little golf balls with your hands.
- Bake the cookies at 160°C for 8-10 minutes. If you prefer the cookies to be slightly more crunchy, increase the baking time to 12 minutes.
- Once baked, allow the cookies to cool on the baking tray before transferring them onto a wire rack to cool completely.
- The cookies can be kept in an air-tight container for up to 7 days. You can also freeze them for up to three months after they have been baked. If you prefer, you can roll the dough into balls and freeze them for up to 3 months, and bake them at a later date without thawing them for 12 minutes.
Tovolo Stainless Steel Handle Silicone Spatula – Fuschia
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