taf

Peanut butter chocolate NOMS

I made these yesterday due to a craving for Reese’s peanut butter cups (I bought a ten pack in the states and have eaten them all). No pictures because I can’t be arsed, and they’re not particularly attractive cookies… but if you like peanut butter and chocolate you’ll love these.

It’s a pretty forgiving recipe so I’m sure you can play around with the ingredients, such as the chocolate to peanut butter ratio (they are pretty peanut butter-y). Based on this recipe.

• 225 g butter or margarine
• 200 g peanut butter (basically 3 big scoops with a tablespoon)
• 200 g chocolate spread (Nutella or similar. I used a generic brand dark chocolate spread)
• 3/4 c or 150 g white sugar
• 3/4 c or 165 g brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 1/4 c all-purpose flour (you may like to add more if you like a firmer cookie)
• 1/4 c cocoa powder
• 1 tsp baking soda

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, peanut butter, chocolate spread, white sugar, and brown sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla (actually I would do this at the creaming stage; it was hard work mixing it in evenly at this stage).
4. Combine with the flour, cocoa, and baking soda (if I had to do it again, I would sift all this up first, as I was paranoid someone would get a lump of baking soda). Drop by tablespoonfuls onto ungreased cookie sheets.
5. Bake for 8 to 10 minutes in the preheated oven (I actually found they were better if you cook them slightly longer - maybe 12 minutes but I wasn’t really keeping an eye on the clock). You will see the peanut butter colour come through as they start melting into their final cookie form - do not be alarmed. Let cool for 5 minutes on sheet before removing, or they will fall apart.
6. Nom.