Chewy Peanut Butter Cookies
Ingredients
- 1/2 cup smooth peanut butter
- 1 1/4 cup unbleached plain flour or your choice of preferred flour
- 1/2 cup brown sugar If you are transitioning from store bought cookies you may need to increase by another 1/4 cup
- 1/2 cup rapadura or coconut sugar or you can use raw sugar
- 1 teaspoon bicarb soda
- 1/2 cup unsalted butter melted
- 1 egg room temperature
- 1 pinch sea salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 180 degrees C
- Line 2 baking trays with parchment paper
- Combine butter, sugars, peanut butter and salt and beat with electric mixer until smooth
- Add the egg and whisk until incorporated
- Mix flour and baking soda together in small bowl, then fold into wet mixture until just combined
- Add choc chips and gently fold through the mixture
- Using an ice cream scooper drop rounded balls of mixture onto the baking trays, a few centimetres apart as they spread, and press down slightly
- Bake for 10-13 minutes or until lightly golden, turning baking trays at halfway mark
- When ready, leave to cool completely on baking trays
- Store for up to a week in airtight container
Notes
Feel free to reduce the sugar to 1/2 cup or 3/4 cup, that's what I would do if I were baking them!