If you love a soft, chewy cookie with crispy edges, melted chocolate and a lovely peanut buttery flavour, these are going to be right up your street.
I recently came across Snoop Dogg’s peanut butter chocolate chip cookie recipe and knew I had to give it a go. Peanut butter and chocolate are always a winning combination, and these cookies are rich, gooey and seriously moreish.
They are perfect for a lazy weekend bake, a little treat with a cuppa, or something to make when friends or family pop round. The best bit is that they are really simple to make with everyday ingredients.
Ingredients
• 210g plain flour
• 1 teaspoon bicarbonate of soda
• ½ teaspoon salt
• 220g unsalted butter, softened
• 130g smooth peanut butter
• 100g light brown sugar
• 100g caster sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 360g chocolate chips or chopped chocolate
Method
- Preheat the oven to 190°C, or 170°C fan, and line two baking trays with baking paper.
- In a medium bowl, mix together the flour, bicarbonate of soda and salt. Set aside.
- In a larger bowl, beat the softened butter, peanut butter, brown sugar and caster sugar together until creamy and smooth.
- Add the egg and vanilla extract, then mix again until combined.
- Gradually stir the dry ingredients into the butter mixture until a thick cookie dough forms. Try not to overmix it.
- Fold through the chocolate chips. I always think a few extra chocolate chips never hurt!
- Scoop heaped tablespoons of dough onto the baking trays, leaving space between each one as they will spread in the oven.
- Bake for 8–10 minutes, until the edges are just starting to turn golden but the centres still look soft.
- Leave the cookies on the tray for about five minutes before moving them to a wire rack to cool.
Top Tips
• For thicker, softer cookies, chill the dough in the fridge for 30–60 minutes before baking.
• Use a mix of milk and dark chocolate for a richer flavour.
• Add a small sprinkle of flaky sea salt on top while the cookies are still warm. It works so well with the peanut butter and chocolate.
• Don’t overbake them. They will firm up as they cool, so taking them out while the middle is still soft gives you that lovely chewy centre.
Serving Ideas
These are gorgeous served warm with a cold glass of milk, a coffee or a proper cup of tea.
If you fancy making them into a dessert, serve a warm cookie with a scoop of vanilla ice cream and a drizzle of chocolate sauce. You could even make ice cream sandwiches with two cookies and your favourite ice cream in the middle.
Storage
Keep any leftover cookies in an airtight container for up to three days. If you want to get ahead, you can freeze balls of cookie dough and bake them straight from frozen whenever you fancy a homemade cookie.
Final Thoughts
If you are a fan of peanut butter and chocolate, I think you will love these. They are easy, comforting and just the right amount of indulgent.
Let me know if you give them a try — and if you do, are you eating one warm from the baking tray, or are you patient enough to let them cool first?
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