Our school quite understandably has a peanut/nut free policy so on the weekends my girls tend to overdose on peanut butter sometimes - it comes and goes. My hubby is a big peanut butter fan too so I thought I could make these to last the school holidays (yeah.. sure!) and give them their peanut fix for morning teas..
They have a lovely texture, chewy on the inside and a little bit crunchy on the outside, perfect for me. Unfortunately I only had a few before they were all nabbed by our resident cookie-monsters.
Ingredients:
1 1/2 cups plain flour
1/2 tsp bicarb soda
1/2 tsp salt
1 cup smooth or chunky peanut butter
125g butter or margarine, softened
1/2cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/3 cup dark chocolate chips
Method:
Preheat oven to 190 degrees c
In a bowl, cream your butter, sugars and peanut butter together.
Add egg, vanilla extract and whip until fluffy.
Add flour, salt, baking powder and bicarb soda, and continue to mix until well combined.
Lastly, add choc chips.
With a tablespoon, take chunks of mixture out and roll into a ball about 50c coin diameter. Place on baking tray and squish down a little (like pic below)
Bake for 10-12 minutes until lightly golden brown on top. Allow to cool on trays then transfer to plate.
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1 lovely comments:
Tahini is not a bad substitute for peanut butter for school lunch boxes where there is a no nut policy. It seems to work in most recipes.
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