Speedy chocolate chip and peanut butter cookies

Name: Speedy chocolate chip and peanut butter cookies
Total time: 600 s
Yield: 16 servings
Cuisine: British
Ingredients: 110 g butter; 150 g granulated sugar (could use a mix of brown and granulated); 1 tsp vanilla extract; 1 egg, beaten; 2 tablespoons peanut butter (can leave out or replace with Nutella or another nut butter); 210 g self raising flour; half teaspoon bicarbonate of soda; half teaspoon salt; 100 g chocolate chips (we chopped up some 70% dark choc to reduce the sugar content)

Susy Wall @singing_chef

West Midlands, UK

My eldest daughter was off school, poorly. It seemed a Harry Potter marathon was due so we made these fast cookies to eat whilst cosied up on the sofa! I think they made her feel better x

Susy Wall @singing_chef

West Midlands, UK

My eldest daughter was off school, poorly. It seemed a Harry Potter marathon was due so we made these fast cookies to eat whilst cosied up on the sofa! I think they made her feel better x

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Ingredients

10 minutes

16 servings

110 gbutter
150 ggranulated sugar (could use a mix of brown and granulated)
1 tspvanilla extract
1egg, beaten
2 tablespoonspeanut butter (can leave out or replace with Nutella or another nut butter)
210 gself raising flour
halfteaspoon bicarbonate of soda
halfteaspoon salt
100 gchocolate chips (we chopped up some 70% dark choc to reduce the sugar content)

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Steps

10 minutes

1

Slightly melt the butter in a microwave (30 seconds on high). Stir into the sugar until completely mixed
2

Stir vanilla and egg into butter and sugar. Mix in the peanut butter.
3

Combine the flour and bicarbonate of soda. Add half to the mix and mix well. Gradually add the other half until fully incorporated.
4

Add the chocolate chips and stir until evenly mixed.
5

Use a tablespoon to measure your dough. Gently roll the dough into balls and place them at least an inch apart on a greased and lined baking tray. Lightly press down with a fork to slightly flatten each cookie.
6

Cook on 220˚c for 10 minutes max. The cookies will still be soft so don't be tempted to cook until crisp as they will be over-baked when they are cooled.