[recipe from the hummingbird bakery]
[Makes 24 cookies]
Ingredients:
225g unsalted butter at room temperature
200g caster sugar
200g soft light brown sugar
2 eggs
1/2 teaspoon vanilla extract
240g crunchy peanut butter
340g plain flour
2 1/2 teaspoons bicarbonate of soda
1/2 teaspoon salt
75g chopped dark chocolate
4 baking trays, lined with greaseproof paper
Preheat the oven to 170˚C (325˚F) Gas 3
Mix the butter and sugars until soft. Add the eggs one at a time, mix well, then add the vanilla and peanut butter, continue to mix. Add the flour, bicarbonate of soda and salt and mix well until a smooth dough is formed. Stir in the chocolate until evenly dispersed.
Arrange 6 equal amounts of cookie dough on each prepared baking tray. I made the dough into balls and patted them a little, but I think this mix would work fine if you just spooned out a good dollop, but it is important to make sure that the cookies are spaced apart to allow for spreading while baking. Bake in the preheated oven for about 10 minutes, or until golden brown around the edges and quite flat. The cookies will get a cracked or crinkled surface when they are cooked.
Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely. The cookies should be soft and chewy.
