My friend tagged me in a post for these a few weeks ago and I couldn’t not give them a try! Especially as it was ‘National Peanut Butter Day’. Cookies are a great choice if you don’t have a lot of time but are still craving something sweet. I’ve never heard of peanut butter chips so I had to do without these but they were still plenty peanut buttery! This recipe is from another blog Love From The Oven so I hope they don’t mind me sharing this. They have more great recipes so make sure you check them all out at Love From The Oven. I’ve put the measurements in grams below as on the original blog they were all in cups.
- 227g / 1 cup butter softened
- 156g / 3/4 cup caster sugar
- 156g / 3/4 cup light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 190g / 3/4 cup smooth peanut butter
- 32g / 1/3 cup cocoa powder
- 1 tsp bicarbonate of soda
- 298g / 2 1/3 cups plain flour
- 175g / 1 cup milk chocolate chips
- (175g / 1 cup peanut butter chips – I left these out as I don’t think they exist in the UK but if you can get them, give them a go – and let me know where you found them!)
- 10 miniature peanut butter cups, cut in pieces
- 1 pack mini peanut butter cups – if you can’t get these just double the miniature ones
Grab a couple of baking trays and line with some baking parchment or silicone before you preheat the oven to 175C / 155 Fan / 350F.
Mix your dry ingredients together in one bowl – flour, cocoa and bicarb – and in another, cream together the butter and 2 sugars together until you have a fluffy mixture. Next, add in the eggs, peanut butter and vanilla and mix again until its all nicely combined together before folding in the dry ingredients. The batter was very thick which the recipe did advise so unless you are feeling strong, I continued to use my hand mixer!
Lastly, fold in the chocolate chips (PB chips if you find them) and the peanut butter cups. I managed to get some mini ones (about the size of a 1p / 5p) and miniatures (which are actually bigger than the mini ones….)
Scoop out balls of the mixture and place them onto your prepared baking trays – you can leave these in ball shapes as they will fall as they cook. Leave plenty of space between them! Put in the oven for 11-13 minutes (mine took 12) and let them cool on a wire rack once done.
I’m not sure exactly how many I got out of this mixture as I didn’t count them (I should have) but it was a lot – possibly 30+! You could easily half the quantities if you didn’t want as many though. These were the perfect consistency for me and the chunks of peanut butter cups were a nice surprise for those who didn’t know they were in there! They were lovely and soft in the middle so I’m glad I didn’t trust my oven and go for the full 13 minutes! Thanks again Love From The Oven for this great recipe – I will definitely be making these again…not sure anyone else will get a look in though!