Recipe for Peanut Butter and Chocolate Chip Cookies – so quick and easy; perfect to make with the kids
1 x 390 g Ina Paarman’s Chocolate Chip Cookie Mix
75 g butter at room temperature
generous ¼ cup (60-80 ml) peanut butter (smooth or crunchy)
1 extra large or jumbo egg at room temperature
2 baking trays
1 large bowl
Adjust oven rack to one slot above the middle shelf.
Preheat the oven to 180°C and line two baking trays with baking paper.
Mix cookies according to package instructions, but use only 75 g butter, because we are adding peanut butter. Beat the peanut butter in with the butter.
Roll large rounded tablepoonsful of cookie mixture into balls. Place them 5 cm apart on the prepared trays.
Dip a fork into the reserved dry mixture and use it to flatten the cookies. Press down quite firmly so they end up being about ½ cm thick. Remember to dip the fork after every cookie otherwise the dough will stick to the prongs of the fork.
Bake for 10-12 minutes until golden brown. Remove the baking tray from the oven and leave the cookies on the baking tray to firm up before gently lifting them onto a cooling rack.
Allow the cookies to cool down completely before tasting! Store in an airtight container.
By: Ina Paarman