- Serves: makes 25 cookies
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Effort: easy
- 68 g butter, such as Kerrygold, softened
- 53 g caster sugar
- 60 g dark brown sugar
- 1 egg
- 125 g smooth peanut butter
- 125 g flour
- ½ tsp baking powder
- 88 g small dark chocolate chips
1. Preheat the oven to 180C/160C fan/gas 4 and line a good sized baking sheet with greaseproof paper.
2. Take the softened butter and place it into the bowl of an electric mixer, with the paddle or beater blade attached. Cream the butter together with both types of sugar until it becomes light and fluffy. Add the egg and beat well to ensure that it is well incorporated, turn the machine off and add the peanut butter, mix well.
3. Sift together the baking powder and the flour and then carefully fold this into the mixture, do this on the lowest speed setting or by hand, so as not to cover your kitchen in a cloud of flour.
4. When all the flour has been added stir in the chocolate drops, you should now have quite a firm dough which is easy to handle.
5. Remove from the bowl and roll the mixture between your hands to create balls which can then be placed onto the baking sheet. The cookies can be as big or as small as you like but remember that the mixture will spread out whilst cooking so do not put them too close together.
6. If you are making the cookies for Easter, this mixture is very easy to handle and can be rolled out with a rolling pin and then cut into different shapes - Easter bunnies, chicks or eggs for example.
7. Bake the cookies for 15-20 minutes or until just golden brown but the centre is still a little gooey. Remove from the oven and allow to cool on the trays. For Easter cookies, decorate with coloured icing and then serve.
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