Navigation

Peanut butter chocolate chunk cookies

Peanut butter chocolate chunk cookies

Published on June 8, 2020 | By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 60-70 cookies
    • Difficulty Level

We love making peanut butter at home because it is so simple and we get to decide what goes into it. So there’s no transfats, preservatives, excess sodium, permitted colours and flavourings…none of that. But what you do need is a bit of time, not a lot but enough to make this a happy task rather than a chore.

The kind of peanut butter we like to make is to use the small Indian peanuts which grow in the South,roast it lightly and add either honey or jaggery to make the butter taste sweet. Sometimes we add both because the liquid-y honey tends to help with the blending more easily. Once you taste a peanut butter comprising of just the actual ingredients that’s when you realise all the hidden gunk which some of the commercial butters have in them.

I say some because there are brands which make wholesome peanut butters with no unnecessary additives. When we are nearing the end of our stock , we love to keep handy a jar of jaggery peanut butter bought online from Two Brothers Organic Farm India…this is not a paid promotion or a sponsored post. If you’re a regular reader you know by now that we love to share and talk about what works for us.So I am not even putting up a picture of the jar because if you are keen you can go to the site and check it out. Just like how we use the Regal brand of chocolate coverture for all our (chocolate) cooking/baking needs…..that’s not a paid post either !

 

We love the peanut butter from TBOF as much as we love their story. Food does taste better when it means more than just mixing a bunch of ingredients together ! No ? don’t you agree ?

Please make these cookies. They taste so good. The dark chocolate stays fudgy and soft even on the third day.I love how the chopped cashew nuts complement the taste of the peanut butter. I even love how they look in the picture, the earthy dune coloured butter with the chunks of chocolate, like darkened umber..What a combo !

Recipe Rating

  • (0 /5)
  • 0 ratings

Recipe
    Text size

Ingredients

  • Whole wheat flour - 1 1/2 C
  • Eggs- 2 big (free range )
  • Vanilla extract or cinnamon powder - 1 1/2 tsp
  • Baking soda- 1/2 tsp
  • Soft butter- 155 gms
  • Himalayan salt- a pinch
  • Dark chocolate-200 gms chopped into small chunks
  • Powdered palm sugar/ light brown sugar/coconut blossom sugar- 1 2/3 C
  • Creamy peanut butter-2/3 C
  • Roasted peanuts unsalted-1/4 C chopped
  • Roasted cashew nuts-1/2 C chopped

Instructions

  1. Grease and line 2 baking trays with parchment paper or white butter paper .
  2. In a medium sized bowl sift together the flour, baking soda and salt. Set aside.
  3. Using an electric hand beater or stand mixer, beat together the butter and peanut butter until smooth and creamy .
  4. Gradually add the sugar is spoonfuls and beat well until fully blended.
  5. Add the eggs one at a time, beating well after each addition. We like to break the eggs separately into a small bowl and then add it to the butter and sugar.
  6. Use a spatula and scrape down the sides of the bowl and beat again for a few seconds. Add the vanilla extract or cinnamon powder and beat again until it is well mixed.
  7. Add the mixed flour and beat on low speed.
  8. Add in the chopped peanuts, cashewnuts and chocolate chunks and fold in using the rubber spatula or a sturdy wooden spoon.
  9. Cover the cookie dough and let it sit for 10- 15 minutes. Pre-heat the oven to 200 degrees C
  10. Use a cookie scoop and drop rounded spoonfuls of batter onto the prepared trays. Space them about 2 inches apart as they spread. Bake the cookies for about 10-12 minutes just until the edges start to darken,the centre needs to be soft. Let it cool in the tray for another 6-8 minutes before transferring to a wire rack to cool completely. (As it cools in the tray it will firm up a little more. If left too long in the oven the centre will become hard instead of being chewy.)
  11. Repeat until the cookie batter is over. Let cool completely before storing in an airtight box.
  12. If you wish you can freeze half the batter after placing rounds on the baking sheet. It can be bakes 2 weeks later .

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

  • (0 / 5)
No comments yet.

Post a Comment