Peanut Butter Chocolate Chip Cookies

Another day in this upside down world. Are we on week five? Who knows. I’m staying sane through baking. Walking my way to the bakery, plugging in my headphones and spending time in the kitchen definitely takes my mind of things and makes the world feel normal, even just for an hour or two.

Today, on request from my dear friend Josefin, I made the best most delicate peanut butter chocolate chip cookies I have ever made. They’re crunchy on the outside and gooey on the inside. I was surprised when i took the first tray out and they looked that great. Perfectly puffed and just the right size.

Recipe:

270 g flour

3/4 tbs baking soda

3/4 baking powder

220 g peanut butter (smooth or crunchy, i used crunchy)

220 g butter room temperature

135 g caster sugar

200 g light brown sugar

1/2 tbs salt

2 tbs vanilla paste

100 g eggs (2)

260 g chocolate chips

How to:

1. Preheat oven to 175° C

2. Combine the butter and peanut butter till a smooth paste and gradually ad both sugars

3. Ad the salt, vanilla and eggs. Beat until well mixed

4. Ad the flour and mix until its just combined

5. Ad chocolate chips

6. Let the dough rest in the fridge for 30 minuts

7. Scoop balls of doughs on a baking paper and ad extra chocolate chips and sprinkle sea salt for a fine finish

8. Bake in oven for 10-15 minutes until they're golden around the edges.

9. Let the cookies cool down for 2 minutes on the tray after baking and then let them cool completely on a wire rack before eating.

So good you have to try them! Happy baking!