Peanut butter and chocolate cookies

These cookies are crispy on the outside and chewy in the middle, and are suitable for all peanut butter lovers!

Note: I give liquid measurements in grams, just because it’s more accurate to use the scales than a measuring jug, and it’s one less thing to wash up!

Ingredients:

Makes 8

30g peanut butter (the kind that’s 100% peanuts!)
30g sunflower oil
50g water
80g muscovado sugar
60g caster sugar
1 tsp vanilla extract
1 tsp baking powder
0.5 tsp bicarbonate of soda
160g plain flour
50g salted peanuts, roughly chopped
120g dark chocolate, roughly chopped
Pinch of salt

Method:

1. In a bowl, whisk together the sunflower oil, water and peanut butter until homogenous.
2. Add the sugars and vanilla extract to the bowl and mix.
3. Using a spoon, stir in the flour, baking powder, bicarb and salt. If it’s still a bit crumbly, add a splash more water – everyone’s kitchen is different, and the water quantity is just a guide!
4. Add the roughly chopped peanuts and chocolate, and combine until evenly distributed. The dough might look a bit greasy at this stage – it’s supposed to, don’t worry!
5. Cover the bowl and chill in the fridge for at least 20 mins.
6. 10 minutes before baking, preheat the oven to 150°C fan, or 170°C conventional.
7. When the dough has chilled, divide the cookie dough into about 12 pieces, making sure to get a bit of peanut and chocolate in each.
8. Place each piece of dough onto the baking tray, and press down slightly on each just to help them spread out properly. Leave plenty of space between pieces of dough so that the cookies don’t merge into each other when baking.
9. Bake for roughly 10 minutes until just browning at the edges, this can take a few minutes more or less depending on your oven, the size of your cookies, how chilled they are, and lots of other things! Just keep an eye on them and you’ll be fine.
10. Allow to cool for a bit before eating.