Peanut Butter & White Chocolate Chip Cookies
3 Reviews
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.
Ingredients
- 125gUnsalted Butter (softened)
- 195gBillington's Unrefined Light Muscovado Sugar
- 1Egg(s) (free range) (medium)
- 1 tspNielsen-Massey Vanilla Extract
- 195gAllinson's Plain White Flour
- 0.5 tspBaking powder
- 0.5 tspBicarbonate of soda
- 300gProper Nutty peanut butter
- 100gWhite chocolate chips
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.