It seems that recently I have embarked on a new love affair. I think about it all day and fantasise about it all night. In fact I can no longer sleep. But don’t worry, I’m not cheating on my boyfriend or anything, oh no. My love affair is with a wonderful, wonderful food: peanut butter. I mean I’ve always loved the stuff, but being in America has just changed everything.
Quite frankly, I cannot get enough (steady!) So this peanut butter-chocolate chip cookie recipe, supplied by a lovely Southern Belle in my American lit class, is rather perfect. Oozing rich creamy peanut butter and bursting with rich chocolate chips, they are a perfect homage to my new favourite thing!
- . 120 grams butter, softened
- . 120 grams peanut butter
- . 180 grams packed brown sugar
- . 100 grams white sugar (and a bit more to roll the cookies in)
- . 2 eggs
- . 2 tablespoons light corn syrup
- . 2 tablespoons water
- . 2 teaspoons vanilla extract
- . 300 grams all-purpose flour
- . 1 teaspoon baking soda
- . 1/2 teaspoon salt
- . 360 grams chopped semisweet chocolate
- Note: DON?T be scared of the amount of sugar, it's a lot, but you need it to cut through the saltiness of the peanut butter)
- Preheat oven to 190°C.
- In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth.
- Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla.
- Combine the flour, baking soda, and salt; stir into the peanut butter mixture.
- Fold in chocolate chunks.
- Roll them into whatever size you want roll in sugar and drop onto ungreased baking sheets.
- Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute before removing them to cool.