Chef Dominic Hirst from The Cooking School at Dean Clough shares this week’s recipe for peanut butter and white chocolate cookies which when made to the following amounts is enough for 12 biscuits.
Peanut Butter and chocolate combine in these cookies, which have a crunch and a chewy element to them.
If you aren’t a fan of white chocolate, they work just as well with milk or dark chocolate chips.
115g plain flour
½ teaspoon bicarbonate of soda
pinch of salt
125g light brown sugar
1 teaspoon vanilla essence
225g crunchy peanut butter
100g white chocolate chips
- 2 bowls
- electric hand whisk
- wooden spoon
- baking tray
- non-stick mat
How to make it
1. Sift together the flour, bicarbonate of soda and salt into a bowl.
2. Cream together the butter and sugar until light and fluffy, then add the egg and vanilla essence.
3. Stir in the peanut butter and blend thoroughly, stir in the dry ingredients and chill for 30 minutes.
4. Preheat the oven to 180ºC/gas 4, roll the mixture into small balls (about half the size of a golf ball).
5. Place the balls onto a baking tray and press flat with a fork into circles making a criss-cross pattern, bake for 12-15 minutes until lightly colored and place on a cooling wire.