I had two cravings. Firstly, a honey roasted nut craving. Unusual? Maybe. Pregnant? Definitely not. Secondly, a baking withdrawal ‘craving’. (Ok, not strictly a ‘craving’ but you see where I’m going here….) Unusual? No. Fixable? Most definitely. So these cookies were the outcome.
A little cookie note, the longer you leave these babies in the oven, the crunchier they will be. So, if you prefer a softer cookie, leave them in the oven for 10-12 mins. OR, if you like a nice crunch to your cookie leave them for 16-18 mins. Once I forgot they were in there and left them for about 22 mins, VERY crunchy…but perfect for dipping in your tea.
Ingredients
Makes about 15-17 cookies
180g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 tsp salt
80g unsalted butter
80g caster sugar
70g light brown sugar
1 egg
120g peanut butter (I used crunchy, smooth is good also)
50g white chocolate (roughly chopped)
50g milk chocolate (roughly chopped)
50g honey roasted peanuts
Baking sheets, greased and lined
Pre heat oven to 180oC
1) In a medium bowl sift together the flour, bicarbonate of soda, baking powder and salt. Set aside.
2) In a large bowl beat together the butter, caster sugar and light brown sugar. Once pale and fluffy add the egg and beat until combined. Next in is the peanut butter, mix in until it’s all come together and resembles a smooth paste.
3) Next pour half the contents of the flour mixture bowl into the butter/sugar bowl. Fold in lightly and then add the remaining half and fold again. The mixture will be quite thick. Now pop in the chocolate and nuts and stir until everything is evenly dispersed.
4) Use your hands to make cookies about half the size of your palm and keep them quite flat. Arrange them on the prepared baking sheets, leaving enough room for the cookies to ‘grow’ slightly in the oven. Pop in the oven for desired amount of time (see note in intro). Leave to cool on baking sheet and then transfer to a wire rack to cool completely. Sorted.
