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A Perfect Pantry

Chunky Peanut Butter and Chocolate Cookies

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    • images/Peanut Butter Cookies.jpg
      10 min
      12-15 min
      22-25 min


    • ½ cup brown sugar
    • ¾ cup caster sugar
    • ¾ cup salted butter
    • ¾ cup crunchy peanut butter
    • 2 egg
    • 1 tsp vanilla extract
    • 2 cups plain flour
    • Pinch of salt
    • 1 tsp baking powder
    • ¾ cup milk choc chips
    • ½ cup dark chocolate block, roughly chopped up



    1. Preheat a fan forced oven to 180C and line two baking trays with baking paper.
    2. Using an ELECTRIC BENCH MIXER, cream the sugars, butter and peanut butter until lightened in colour and thickened.
    3. Add the eggs, one at a time, incorporating them into the mixture. Then add the vanilla and combine well.
    4. Combine the flour, salt and baking powder into the wet mixture. Then fold in the chocolate pieces.
    5. If dough is too soft to roll into a ball, cover and refrigerate for at least 15 minutes or until firm enough to roll into a ball. Place a heaped spoonful of the mixture on the lined tray, ensuring there is sufficient space between the cookies.
    6. Once the oven is hot, bake the cookies for 12-15 minutes, or until gold at the edges. When first pulled out they will be very soft to the touch, this is fine, since they harden when left to stand for 10 minutes.

    This recipe was developed using a Kambrook Appliance.


    • Powermix Planetary Bench MixerPowermix Planetary Bench Mixer
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