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!


Recipe: Peanut Butter Chocolate Chip Cookie

Cook Time: 14 minutes

Serving Size: 24


  • . 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)


  1. Preheat oven to 190°C.
  2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla.
  4. Combine the flour, baking soda, and salt; stir into the peanut butter mixture.
  5. Fold in chocolate chunks.
  6. Roll them into whatever size you want roll in sugar and drop onto ungreased baking sheets.
  7. 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.


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