These are an all-time American favourite - and whether you put chocolate chips in or not is up to you! We use crunchy peanut butter for a better texture and flavour.
225 g unsalted butter, at room temperature
200 g caster sugar
200 g soft light brown sugar
½ teaspoon vanilla extract
240 g crunchy peanut butter
340 g plain flour
2½ teaspoons bicarbonate of soda
½ teaspoon salt
75 g dark chocolate, chopped
4 baking trays. lined with greaseproof paper
Preheat the oven to 170°C (325°F) Gas 3.
Put the butter and sugars in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
Turn the mixer down to slow speed and beat in the vanilla extract and peanut butter. Add the flour, bicarbonate of soda and salt and mix well until a smooth dough is formed. Stir in the chocolate until evenly dispersed. Arrange 6 equal amounts of cookie dough on each prepared baking tray. Make sure that the cookies are spaced apart to allow for spreading while baking. Bake in the preheated oven for about 10 minutes, or until golden brown around the edges and quite flat.
Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely. The cookies should be soft and chewy.
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