About the bake
We have used Proper Nutty 'smunchy' peanut butter in these wonderful peanut butter and white chocolate chip cookies to give them a nutty texture, whilst the white chocolate chips gives them a creamy sweetness.
Method
Step 1:
Preheat the oven to 170°C (fan°C, gas mark 3) and line two baking trays with baking parchment.
Step 2:
In a large bowl cream together the butter and sugar until pale and fluffy, then add the egg and vanilla extract and mix well.
Step 3:
Sift the flour, baking powder and bicarbonate of soda together and then add to the egg mixture in two batches, mixing thoroughly each time.
Step 4:
Stir in the peanut butter until evenly mixed and then fold in the white chocolate chips.
Step 5:
Divide the dough into 12 equal pieces and place these on the baking sheets leaving space between them as they will spread out during baking.
Step 6:
Place in the oven and bake for 10-15 minutes until they start to crack on top and are golden brown in colour. Leave to cool on the trays for about ten minutes then transfer onto a cooling rack to cool completely.
Ingredients
- 125g Butter (unsalted)
- 195g Billington's Unrefined Light Muscovado Sugar
- 1 Egg(s) (free range) (medium)
- 1 tsp Nielsen-Massey Vanilla Extract
- 195g Allinson's Plain White Flour
- 0.5 tsp Baking powder
- 0.5 tsp Bicarbonate of soda
- 300g Proper Nutty peanut butter
- 100g White chocolate chips
Recipe Reviews
Very easy to make and taste delicious.
great I love these
Fantastic - if you love peanut butter, these biscuits are the ones for you!
Ingredients
- 125g Butter (unsalted)
- 195g Billington's Unrefined Light Muscovado Sugar
- 1 Egg(s) (free range) (medium)
- 1 tsp Nielsen-Massey Vanilla Extract
- 195g Allinson's Plain White Flour
- 0.5 tsp Baking powder
- 0.5 tsp Bicarbonate of soda
- 300g Proper Nutty peanut butter
- 100g White chocolate chips