I just want that peanut butter crunch


Didn’t get around to blogging last night as I had chipper for dinner and felt too fat to bake! Life is hard. Also, the Great British Bake Off was on so naturally enough I had to watch it. Pastry is no easy task! Tonight I’m going to show you how to make Peanut Butter Cookies (oh yes.)


My kitchen is not quite as glamorous as GBBO, here’s a snap of my make shift oven glove, my clean fluffy socks – least they’ll be warm for bed!

Anyways, after a long (4 hour) day in college, I felt I should bake again today. I was talking to one of my friends the other day and she mentioned cookies so here we go. Please don’t be afraid of the peanut butter, even those who hate it love these.



This is originally a Rachel Allen recipe. She seems to really love peanut butter which is good, as it can be quite hard to find good recipes with this ingredient. Here, I have used the healthiest peanut butter I could find – this does cost extra. If you buy a cheaper one they often have a lot more sugar or salt added, as well as oils. Anyways, you know what you can afford yourself or just what you like yourself.

Right, you will need:

250g light brown sugar
200g butter
200g peanut butter (you can use crunchy or smooth, I have used smooth here)
2 large eggs (free range chick chick)
1 tsp bicarbonate of soda
1 tsp vanilla extract
pinch of salt
250g plain flour
200g of chocolate


This recipe is really simple. Firstly, I like to chop the chocolate up. I think a real cookie should have chocolate chunks, nothing worse than melted chocolate in a cookie. A soft chunk is the way to go. 
Once your chocolate is into chips, cream your butter, peanut butter and sugar into a bowl into soft and creamy. Make sure to do this properly, it makes all the difference in your cookie.
Once you’ve this done, add your eggs one at a time, mixing between each addition and then, add your vanilla. Mix  your flour, bicarbonate of soda and salt and add, beating until smooth. Then, throw in your chocolate. Your mix should be soft and sticky – you’ll need teaspoons to add balls of dough to the baking tray. Some recipes tell you not to line your baking tray with baking parchment but I’m telling you, LINE IT UP. It’s just so much easier- even though there is a high content of fat in these cookies so they shouldn’t stick.


Here is where my secret trick comes in. Spoon out small balls of dough, think of the size of hazelnuts – not too big. These cookies come out best when they’re smaller. Put them into an oven at 190 degrees for about..12 minutes. Be careful, your oven might be hotter than mine or the other way round. About halfway through the bake, open the oven. You will see the cookies are beginning to puff up, get yourself a fish turner/spatula and  SLAP each cookie. Don’t be afraid to give them each a good whack, pushing them back down flat. This is the secret to a yummy, crunchy, hard cookie. Leave back into the oven to finish baking. (If you want to slap them again, feel free!) This might sound a bit odd and to be honest, it is really time consuming and annoying but it gives brilliant results. I haven’t seen this written in any baking books before, but think you’ll love it once you try. I now do this for every type of biscuit I bake. Trust me.

The cookies are baked when brown all over. Don’t worry if they’re still a little soft when you’re lifting them out, once they cool on a wire tray they’ll soon harden up. 

Get yourself a glass of ice cold milk and enjoy. Too good.


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