I think that I was quite young the last time I made cookies. But I recently had that feeling for fresh cookies, and narrowed my option down to this recipe. Its quick and easy, and used ingredients that were already in the pantry. I had only regular chocolate chips, but if you can get the mini choc chips that would be the preferred option.
They reminded me of some amazing Chocolate Chip Hazelnut Cookies that I have had had from Marks and Spencer’s, so I have included an option for added hazelnuts to recreate the experience, but without as much butter/sugar. The cookies are sooooo good warm from the oven, but if you can resist polishing them off at once, they also keep really well in an airtight container.
This recipe is a great one for children to get involved with, and the entire family will love the result.
Ingredients:
- 1/2 cup peanut butter
- 1/4 cup butter (salted)
- 1/2 cup brown sugar
- 1 egg
- 1 cup flour
- 1 pinch salt*
- 1/2 teaspoon baking soda
- 3/4 cup mini semi sweet chocolate chips*
*Option: replace the 3/4 cup of Choc Chips with 1/4 cup choc chops and 1/4 cup chopped and roasted hazel nuts.
Method
- In a medium bowl, cream until light peanut butter, butter and sugar, add egg and mix well.
- In a medium bowl whisk together flour, salt and baking soda then add chocolate chips.
- Add whisked ingredients to the creamed mixture and mix well with a wooden spoon.
- Shape into a log, approximately 8 x 2 1/2 inches (20 x 6 cm) and wrap with plastic, refrigerate at least 1 hour or even over-night. Or you can form into golf ball size dough balls (or larger if you want) and place on cookie sheets and refrigerate.
- Remove the log or balls from the fridge, and cut the log into 1/4 inch slices with a sharp knife (the knife may push down on the dough, so just reshape into circles). Place on prepared cookie sheets (you can also make fork marking like the dough balls if you wish, just lightly indent), flatten the dough balls with a fork (dip fork lightly in flour so the dough doesn’t stick).
- Place either in the fridge for 15 minutes.
- Pre-heat oven to 350° (180° celsius) while the cookies are in the fridge.
- Bake for approximately 10-12 minutes. Let cool completely before eating. Enjoy!
