INGREDIENTS
- 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
DIRECTIONS
- Preheat a fan forced oven to 180C and line two baking trays with baking paper.
- Using an ELECTRIC BENCH MIXER, cream the sugars, butter and peanut butter until lightened in colour and thickened.
- Add the eggs, one at a time, incorporating them into the mixture. Then add the vanilla and combine well.
- Combine the flour, salt and baking powder into the wet mixture. Then fold in the chocolate pieces.
- 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.
- 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.