I want to start the weekend off on the right note…with peanut butter.
These are an adaptation of the salted peanut & white chocolate monster cookies I made recently. This cookie dough base is wonderful, as it bakes to be very soft and the bonus is you don’t have to chill the dough! No waiting around with these cookies! 🙂 I’ve been experimenting with different cookie add ins and my favourites are…
Peanut butter chips (duh)
All of the above are fantastic, but I realised since I started Baking-Joy, I haven’t included any cookie recipe with raisins. This is a massive oversight on my part and I intend to fix that today 🙂
These cookies are packed full of flavour from the peanut butter, peanut butter chips, chocolate chips and raisins. All that sweet is balanced by the salted peanuts. Salt + sweet is fantastic in my book 🙂 Hands up who had pancakes with bacon and maple syrup on pancake day?
Ingredients (makes 14-15 cookies):
- 115g unsalted butter
- 100g light brown sugar
- 50g caster sugar (superfine)
- 200g smooth peanut butter
- 1 tsp vanilla extract
- 1 large egg
- 210g plain flour
- 1/2 tsp bicarbonate of soda
- 60g oatbran (or superfine oats)
- 100g milk chocolate chips
- 50g salted peanuts
- 40g peanut butter chips
- 40g raisins
- Preheat the oven to Gas 4/180C. Line 2 baking trays with baking paper or a baking liner.
- Cream the butter, brown sugar and caster sugar together until soft and fluffy. Gradually mix in the peanut butter, egg and vanilla. Fold in the bicarb, flour and oatbran.
- Fold in the chocolate chips, peanut butter chips, peanuts and raisins. Roll dough lightly into balls (2-3 tablespoons) and place on baking tray.
- Flatten cookies slightly with your hand. Bake for 9 minutes (no longer). Leave cookies on baking sheet for at least 10 minutes after removing from oven so they can firm up, then place on a cooling rack.