Peanut Butter & Chocolate Cookies

hummingbird bakery

Here’s another tried and tested recipe from the Hummingbird Home Sweet Home book.  It’s a very simple all in one recipe that gave delicious results; crusty on the outside, melt in your mouth soft and gooey on the inside.

 

What you need:

170g / 6oz plain flourIMG_2243
40g / 1.5oz cocoa powder
1/2 tsp bicarbonate of soda
Pinch of salt
115g / 4oz unsalted butter, softened
120g / 4oz peanut butter
120g / 4oz caster sugar, plus extra for rolling
90g / 3oz soft light brown sugar
1 large egg
1 tsp vanilla extract

What you do:

  • Preheat your oven to 170°c and line 2-3 baking trays with greaseproof paper
  • Sift together the flour, cocoa powder, bicarb and salt (into a bowl which is not the one you use for your freestanding mixer)
  • Using a freestanding or electric mixer cream together the butter, peanut butter and both sugars until light and fluffy
  • Add the egg and vanilla and mix well

Peanut Butter & Chocolate Cookies

  • On a slow speed slowly add the dry ingredients
  • Put the extra caster sugar into a small bowl
  • Roll the dough out into 1 inch balls and roll in the sugar
  • Place on the baking tray approx 1 1/2 inches apart
  • Bake for approx 12-15 minutes until have a crusty surface and have cracked

Peanut Butter & Chocolate Cookies

  • Cool before serving

Peanut Butter & Chocolate Cookies

Until next time….Happy Baking!

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