Peanut Butter & Chocolate Cookies - butter

Method

• Bowl 1: Bring the butter to room temperature and knead the sugar into it a third at a time until it becomes creamy.
• This takes about 2~3 minutes with an electric mixer.
• Preheat the oven to 180C.
• Add the peanut butter and mix.
• Mix in the egg and vanilla.
• Bowl 2: Thoroughly mix together the dry ingredients.
• Divide the dry ingredients into 3 portions and mix in one portion at a time into Bowl 1 until there are no flour streaks.
• Bowl 3: If you're using a chocolate bar, break it up.
• Chop up the peanuts into your desired size.
• Add to Bowl 1.
• Make 3-3.5 cm balls with the dough.
• If the dough is hard to bring together, wrap the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
• Line the baking sheet with kitchen parchment paper and arrange the dough balls on top.
• Use your fingers to squish the balls into discs.
• Bake at 180C for 10 minutes.
• Midway through, flip the cookies over.
• The cookies may not appear to be completely baked.
• The cookies are soft and break easily, so let cool on the parchment paper for about 3 minutes before removing.
• You can leave the parchment paper on the baking sheet.
• They will harden up nicely when cooled, so don't worry.
• Over-baking will ruin the texture.
• I used Skippy's creamy peanut butter.
• The crunchy type would also be delicious.
• I replaced the chocolate and peanuts with crushed peanut M&Ms (two 50 g bags).
• Easy and delicious!
• I made slightly thicker, 5 cm cookies like the Country Ma'am brand.
• It made 38 cookies.
• They'd be great as a gift!