If you’re looking for an easy, fun activity to keep the kids entertained during the summer school holidays, baking is always a winner and these Chocolate Chip Peanut Butter Cookies from Rachel Allen are just the thing. They’re wonderfully simple to make, with no complicated techniques or lengthy list of ingredients, making them a great recipe to get little hands involved in the kitchen.
The dough comes together quickly, so there’s very little waiting around before you can start scooping and shaping the cookies. Kids can help measure the ingredients, mix the dough and of course add plenty of chocolate chips. There’s something particularly satisfying about watching the cookies spread and turn golden in the oven, followed by that irresistible smell of peanut butter and chocolate filling the kitchen.
These cookies are also perfect to whip up after school if the kids are craving something sweet as you would tend to have all the ingredients already at home. This particular recipe is taken from Rachel’s book Food for Living. and they are just super moreish.
Ingredients for Chocolate Chip Peanut Butter Cookies
(Makes 60 cookies)
200g Crunchy Peanut Butter
200g Butter, softened
250g Light Muscovado Sugar or Soft Brown Sugar
1 tsp vanilla
2 eggs
250g chocolate, chopped (or chocolate chips)
350g plain flour
1 tsp bicarbonate of soda
pinch of salt
Method for making the Chocolate Chip Peanut Butter Cookies
- Preheat oven to 180C
- In large bowl, mix in peanut butter, butter and sugar and mix either with wooden spoon or mixer. Next add vanilla extract followed by the eggs, one at a time.
- Add in the chocolate, mix well then the flour, bicarbonate of soda, salt and stir.
- Roll into a ball and place on tray. Bake for 10-12 minutes until it is golden in colour. (I froze the balls and baked them frozen as I find this holds the shape better).
- Place on rack to cool
- If you do not want to bake all the cookies at once, you can roll the spare dough into a log shape and store in the fridge/freezer using clingfilm/greaseproof paper. Cut them into circles and bake when you are ready. They keep in the fridge for a week or in the freezer for 1 month.
Note: I have used a mix of both dark and milk chocolate chips as well as a mix of both dark muscovado and castor sugar in this recipe. I have also only made half the recipe for this post. The cookie is generally soft, bake at 12-14 minutes if you want it a bit more crispy. Remember to add extra 2 minutes to the baking time if you are baking it from frozen.
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4 comments
Yum, yum! These look absolutely delicious. Peanut butter and chocolate chips are such a perfect combination, and I love how simple these are to make. I also like the idea of freezing some of the dough so you can bake fresh cookies whenever that sweet craving hits. I could definitely see these disappearing quickly in my house!
Chocolate chip cookies are my absolute favorite cookies but I have never had chocolate chip peanut butter cookies…I am sure adding peanut butter would elevate the deliciousness of these cookies. I can’t wait to make them; I can’t wait.
These are the best! The texture is perfect, and you can never go wrong with peanut butter and chocolate. We loved them.
To me there’s nothing better than chocolate and peanut butter, although sadly my husband would disagree. I may have to make some of this dough up to freeze so when I fancy a cookie I can just cook one up x