This weekend I realised that I hadn’t baked in quite some time, and that I was missing it. I’m not sure why I haven’t, I mean I am still absolutely obsessed with my KitchenAid, and take any opportunity to use it. But I guess I’ve just been letting time get away from me, and not allowing myself the time to do the things I love, which always includes baking delicious food.

We are off to Italy at the end of this week, which means I’ve been running around trying to get ready in between a very busy time at work. I guess between all of that I haven’t made the time, oh and I’ve been trying to be good given how much Pasta is in my future! But this weekend I decided it was time to show my KitchenAid some loving and get bake on the baking bandwagon.

What better way to get back into it with my two favourite things: Peanut butter and chocolate. I mean it is no secret, I am absolutely obsessed with peanut butter. I wish I could eat it for every meal, and it is something constantly running out in our apartment. I also love baking with it because I feel like it takes things to the next level!

I’ve made a few peanut butter cookies for the blog, but I decided to try a new recipe and it was so good that I had to share it. The cookies were everything I wanted them to be and more, seriously these cookies are so good I can’t even begin to describe it! And for such an easy recipe, honestly you can’t go wrong!

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Peanut Butter Choc Chip Cookies

Prep Time

2 hrs

Cook Time

10 mins

Total Time

2 hrs 10 mins

 

Servings: 16 cookies

Ingredients

• 1 large egg
• 1 cup dark brown sugar packed
• 3/4 cup peanut butter
• 1/2 cup softened butter
• 1 tablespoon vanilla extract
• 1 3/4 cups plain flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 block of good quality dark cooking chocolate

Instructions

1. In the bowl of a stand mixer, cream the egg, brown sugar, peanut butter, butter and vanilla extract for about 5 minutes, or until light and fluffly.
2. Add the plain flour, baking soda, and salt to the mixing bowl and mix until just incorporated.
3. Break up your cooking chocolate into small pieces and fold into the cookie dough mixture using a spatula.
4. Cover your mixing bowl with cling-wrap and stick it in the fridge for at least two hours prior to baking.
5. After your dough chilled, preheat oven to 180C (350F), and line a baking tray with baking paper.
6. Remove your dough from the fridge, allow it to warm slightly, and use your hands to roll balls of cookie dough. Place on the tray with a few centimetres between each cookie (don't worry too much about shape, as the dough is chilled it should hold).
7. Bake cookies in oven for 8-10 minutes, until edges and top of cookies are just set. Remove from oven and allow to cool for an additional 10 minutes before serving.
8. Store in an airtight container for up to a week, if they last that long.

These cookies were absolutely delicious. My partner actually got a bit upset because I took them to work and only left him 3…I think he would have eaten the whole lot if he could! Safe to say the cookies were a massive hit, at work as well where everyone was in need of a bit of a sugar hit.

I love how easy baking is now that I have a KitchenAid. Seriously creaming butter and sugar, which I used to hate, is now a breeze. It’s opened up my world to so many new recipes. I can’t wait to get back from Italy and start experimenting with more things, like breads and more complicated desserts. All I can say is watch this space.

So if you’ve been reading my blog for a while you’ll know that I like to score my chocolate chip cookie recipes on my hunt for the perfect chocolate chip cookie. Even though these are peanut butter cookies, they are still chocolate chip, so I had to score them accordingly.

Supreme Cookie Awesomeness Score

Simplicity: 5

Gooeyness: 8

Tastiness: 9

Gone Factor: 9

Total Score: 31/40

So they scored pretty well overall. I had to mark down for simplicity as for those without a KitchenAid you still have to cream the butter. But overall the recipe is pretty simple and comes together really quickly. These definitely got a high score for tastiness, and given they lasted a day, I took it as a sign that they were pretty good. Also, because they were nice and fluffy, they were still gooey on the inside and almost cookie dough like, which I love. So all in all a great score!

I’m going to be in Italy eating my body weight in Pasta over the next few weeks, so sadly I will be taking a hiatus from the blog. But I will be back with delicious recipes and tales from my Italian adventure when I return!

Until next time, happy eating!

Ella xx