lunes, 23 de mayo de 2011

Peanut Butter-Chocolate Chip Cookies

Peanut Butter-(white or dark) Chocolate chip cookies: 
The best thankyou gift ever... just add the girly twirly ribbons and the "Wisteria Lane" looking-like basket...

I could consider myself an expert by now on baking these peanut butter-chocolate chip cookies, as  I have baked them about four times in the past two weeks! And I never get tired of wipping my finger in the yummy scrummy cookie dough.....

These cookies are an all-time American favourite, with it's crucnhy peanuty texture and the wistful combination between both dark and white chocolate flavours... I'm starting to fly off tto the Olympus of cookies... Peanut butter cookies could consider themselves Zeus "father of all cookies and man-kind" in the greek mythology...

So, what about I stop flying off to the Olympus and tell you how they're made?! 


  • 225g unsalted butter (I recomend at room temperature)
  • 200 g white sugar
  • 200 g brown sugar
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of almond exctract
  • About 4 tablespoons of crunchy peanut butter
  • 340 g plain flour
  • 2 and 1/2 teaspoons bicarbonate of soda
  • A pinch of salt
  • Dark chocolate (chopped)
  • White chocolate (chopped)
How it's made:

First of all, preheat the oven to about 200ºc (You'll lower the temperature down at 170ºc when you put the cookies in)

Put the butter and both sugars in a bowl and mix well together until light and fluffy-puffy (I recomend you use an electric mixer/minipimer to do so).
Add the eggs one at a time, beating themand mixing well after each addition.

Beat in the vanilla and almond extract and the  4 tablespoons of crunchy peanut butter (It depends on how you like it... you can always put more or less peanut butter in, you don't have to follow the recipe word for word!)

Add the flour, bicarbonate of soda and salt and mix well until you are left with a soft and smooth dough.

Divide the dough into two separate bowls. In one bowl, you will mix the white chocolate chips and in the other, you will mix the dark ones.
Prepare baking trays lined with greaseproof paper (so the cookie dough balls won't stick to the tray when baking) and arrange about 6 balls spaced apart to enable them to spread while baking.

Bake the cookies for about 10 minutes, or whengolden brown around the edges.
Leave the cookies to cool down before you enjoy them and fly up ti the Olympus with me!

Lots of love, Dessert Disaster XXXXX

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