Thursday, 22 November 2012

Peanut butter Chocolate Chip Cookies

These are the best peanut butter cookies ever, and what's more, the yield is surprisingly large- this one-egg recipe is enough for around 30 cookies, depending on the size you make them. They also freeze really well (just leave out for a few hours to defrost or gently microwave).

Recipe from Smitten Kitchen

Peanut butter Chocolate Chip Cookies

110g unsalted butter
270g peanut butter
150g caster sugar
100g soft light brown sugar
1 egg
1tbsp milk
1tsp vanilla extract
200g plain flour
¾ tsp bicarbonate of soda
½ tsp baking powder
¼ tsp salt
170g milk chocolate chunks/chips

caster sugar, for dusting

1. Pre heat the oven to 180°C/ 350F/Gas 4. Line a baking trays with baking paper.

2. Beat together the butter, peanut butter and sugars. Mix in the egg, milk and vanilla extract.

3. Fold in the chocolate chips and roll teaspoon-sized pieces of the dough in the extra caster sugar. Place on the prepared baking trays, leaving about an inch between each blob, press down very gently with the back of a fork and bake for 10-12 minutes.


  1. Hi

    I just came to your blog from the Smitten Kitchen one as I was looking for this recipe converted into grams. Can I ask what changes you've made to the recipe and why? I notice you use a lot more flour and peanut butter than the original.
    Thanks for your help!

    1. Hi Abby,
      I haven't actually made any significant changes to the recipe- I use the King Arthur Weight Chart ( to convert the volumes into weights. The proportions are all the same as the original, but some have tiny amounts rounded up/down.



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