Peanut Butter Cookies

I love that the sun is still out when I get home from work these days. It’s even inspiring me to do more exercise after my long commute. I can go out, destress, bask in that last bit of evening sun, then the purpley hours of twilight, and come back to savour these nutty, chocolate-stuffed cookies.


These are based on the much-loved Hummingbird Bakery peanut butter cookies. I’ve swapped a few things around, halving the recipe, reducing the sugar (I found the originals too sweet), throwing in some wholemeal flour, and upping the chocolate. There can never too much chocolate in a cookie 😉


Peanut Butter Cookies

Makes 12 big cookies

  • 110g butter
  • 120g peanut butter
  • 100g light brown sugar
  • 50g caster sugar
  • 1 egg
  • 1/4 tsp vanilla extract
  • 80g wholemeal flour
  • 40g plain flour
  • 1 tsp bicarbonate of soda
  • 75g dark chocolate, chopped coarsely

Preheat the oven to 170˚C.

Beat the butters and sugars together, then add the egg and vanilla extract. Finally beat in the flours, bicarbonate of soda, and the chocolate chips.

Use an ice-cream scoop to transfer balls of cookie dough onto 2-3 baking trays. Keep plenty of space between each cookie as they will spread! Bake in the oven for 12 minutes. Leave to cool before transferring onto a cooling rack.


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