Thursday, 4 September 2014

Crunchy peanut butter & chopped chocolate cookies

Excuse my use of alliteration but I thought it was absolutely necessary to make this recipe sound extra special. I don’t normally bake in the morning; I tend to bake at the dead of night (just ask my mother if you don’t believe me). But last Sunday morning, I woke up craving to create something delicious. And since my jar of peanut butter had been staring at me from the bottom shelf of my kitchen cupboard for ages, I thought that it was definitely about time for it to be used in something other than just with toast and strawberry jelly.

So with that, I quickly pulled out my copy of The Hummingbird Bakery Cookbook and flipped immediately to their “peanut butter cookie” recipe.

With a crack of an egg, a whirl & twirl from the kitchen aid, and a quick tanning in the oven, my house was soon filled with a delicious aroma of warm peanut butter mixed with dark chocolate, casually wafting above my freshly baked and golden brown cookies (a dozen of them to be exact because I’d halved the recipe). I personally think that the secret behind achieving cookie perfection was definitely not over baking them and actually sticking to the short, “10 minute in the oven” instruction the book stated. I know it doesn't sound very long but believe me, if you let them cool for a bit, you’ll get the ultimate soft and chewy treat that I for one, and many others would too, lust for. Plus the tiny bit of crunch from the peanut butter makes it irresistibly delectable.

And of course, don’t forget to serve them with cold milk; that’s the most important part.


Malouf, T (2009) The Hummingbird Bakery Cookbook, London: Ryland, Peters & Small Ltd.