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1
Prepare two of baking trays lined with parchment paper, see video for method and tray dimensions.
2
Chop the dry roasted peanuts as shown in the video.
3
Start the recipe by adding the sugars and butter (make sure your butter is at room temperature) to the bowl and cream those together until you have a nice smooth paste.
4
Add the peanut butter and mix into a smooth paste.
5
Add the vanilla extract and egg and once again make sure your egg is at room temperature, now mix until all is incorporated.
6
Gently fold in the chopped nuts and chocolate chips.
7
Add the flour, baking soda and baking powder and gently mix until you have sticky dough.
8
Cover with clingfilm and place the dough in the refrigerator for at least 1 hour.
9
Preheat your oven to 190°C / 375F or gas mark 5.
10
Weigh off the dough into 16 equal pieces, roll each piece into a ball and form them into a puck shape, place 8 on each prepared tray.
11
Apply the crosshatch pattern using a fork as shown in the video.
12
Bake the cookies in the preheated oven and set the timer for 15 minutes.
13
Remove from the oven and carefully slide the cookies, paper and all onto a wire rack.
14
After 10 minutes take the cookies off the paper and onto the wire rack for a further 30 minutes to completely cool.
15
Enjoy.
Method
Ingredients
170g / 6oz Butter room temperature
100g / 3½oz Demerara or soft brown sugar
100g / 3½oz Granulated white sugar
1 large egg
1 tsp Vanilla extract
180g / 6½oz Peanut butter (smooth or crunchy)
255g / 9oz all purpose flour
½ tsp baking soda
½ tsp baking powder
50g / 2oz Chopped dry-roasted peanuts
50g / 2oz Plain or milk Chocolate chips
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Large Aluminium Cookie Sheet/Baking Tray
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Bakers Wooden Spoon
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