Multicultural Inspiration from…
I’ve been spending maybe a bit too much time with my Max Brenner cookbook lately. It’s been said before, but the Americans really were onto something when they started combining chocolate and peanut butter, a combination that features prominently in this brilliant book.
So, after getting sick of salivating over recipes, I decided it was time to haul butt into the kitchen, and whip up something myself – the only real ingredients I had to work with were a block of chocolate and half a jar of peanut butter – that’s all I needed! In addition to this, you’ll be needing:
- 150g butter, chopped and at room temperature
- 1/2 large jar of crunchy peanut butter
- 1 cup brown sugar
- 2 eggs
- 2 cups plain flour
- 1 tsp bicarb soda
- 200g block of milk chocolate, chopped roughly
Preheat the oven to 180°C, and place the peanut butter and butter in a large bowl. Microwave for 30 – 45 seconds, until it all begins to soften.
Add in the sugar and eggs, and mix with an electric hand mixer until well combined and smooth.
Sift in the flour and bicarb soda, mix it well to combine, then throw in the chocolate chunks and mix them in.
Roll tablespoon sized chunks of mixture and lay them out on a cookie tray, into the oven, and bake for 12 minutes – the idea is to have them ever so slightly under-cooked, so they are super chewy and yummy!
And there ya have it! If you can resist for 10 minutes or so after they come out of the oven, the outer shell will crisp up a little. If you can’t resist, well, we have something in common.
As you can see inside the cookie, they still have that chewiness that you get when you don’t over cook the cookies, with the chocolate chunks still soft and melty when they’re fresh out of the oven.
These cookies are my idea of perfection, and with the creaminess of the peanut butter, the sweetness of the chocolate, and that little bit of saltiness in the actual peanut chunks, they’re pretty amazing!
Over to you guys – what’s your current favourite cookie combo?!