I was looking at Curtis Stone's website the other day and saw these amazing looking cookies that included my favourite ingredients, chocolate and peanut butter. I think most of my baking recipes on this site include those ingredients... His pictures look much better than mine, although when I was baking these I didn't realise the oven was on the grill setting so the first batch got a bit burnt on the top. I still ate them though!
The cookies were delicious and I love the chunks of chocolate in them rather than the choc chips. Make these now! You won't be disappointed..
He also has this banoffee pie on his website that looks amazing. I think I might have to make that one day.
First you need to get the dry ingredients ready in a bowl
Then place both sugars, chunky peanut butter, butter, honey, egg and vanilla in a separate bowl and mix together with electric mixer until all nice and creamy
Creamy mixture of goodness!
Then get your block of chocolate and chop it all up. The recipe called for 155 grams of chocolate, but when you have a block of 200 grams, I am going to use the whole lot!
Mix the chopped chocolate into the creamy mixture and combine it all together.
Place tablespoon sizes on the mixture on a lined cookie tray and then place in the oven
Plate of cookies ready to be devoured!
Peanut Butter Cookies with Chocolate Chunks - From Curtis Stone
Makes about 20 cookies
Ingredients1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup natural chunky peanut butter (about 9 ounces / 280 grams)
1/2 cup (packed) light brown sugar
1/2 cup granulated / caster sugar
1/2 cup (1 stick / 125 grams) unsalted butter, at room temperature
1 ½ tablespoons honey
1 large egg
1 teaspoon vanilla extract
5 ounces / 155 grams semisweet chocolate, coarsely chopped
- Preheat the oven to 350°F / 180°C.
- Line 3 heavy large baking sheets with parchment paper.
- Mix the flour, baking soda, and salt in a medium bowl.
- Using an electric mixer, beat the peanut butter, brown sugar, granulated sugar, butter, honey, egg, and vanilla in a large bowl until well blended.
- Stir the dry ingredients into the peanut butter mixture in 2 additions.
- Stir in the chopped chocolate
- Scoop about 3 tablespoonfuls of dough for each cookie onto the prepared baking sheets, spacing them 2 1/2 inches apart.
- Bake for about 12 minutes, or until the cookies puff and begin to brown on top but are still very soft to the touch.
- Cool the cookies on the baking sheets for 5 minutes.
- Using a metal spatula, transfer the cookies to a rack and eat warm or cool completely.