These classic peanut butter cookies marry the nutty depth of creamy peanut butter with pockets of melty dark chocolate. Crisp at the edges with a tender, chewy centre, they’re impossibly easy to mix in one bowl and bake in under 15 minutes.
Ingredients
- 1 large egg
- 250g granulated and/or light brown sugar (125 g each if using a mix)
- 240g smooth peanut butter, at room temperature
- 1 tsp bicarbonate of soda (baking soda)
- 100g dark chocolate, roughly chopped
Method
- Preheat & Prep
- Heat the oven to 180°C/160°C fan.
- Line a baking sheet with parchment paper.
- Combine Wet Ingredients
- In a large bowl, whisk the egg lightly.
- Add the peanut butter and sugar.
- Beat with a wooden spoon or electric mixer on medium speed until smooth and slightly fluffy, about 2–3 minutes.
- Incorporate the Raising Agent
- Sprinkle in the bicarbonate of soda.
- Mix gently until fully blended into the cookie dough.
- Fold in Chocolate
- Using a spatula, fold through the chopped dark chocolate, ensuring even distribution.
- Shape the Cookies
- Scoop out level tablespoons of dough and roll into balls.
- Arrange on the prepared sheet, spacing at least 5 cm apart.
- Create the Classic Pattern
- Dip a fork in a little sugar to prevent sticking, then press each ball in a criss-cross pattern to flatten slightly.
- Bake
- Bake for 10–12 minutes, until edges are set and just turning golden.
- The centres may still appear soft—this ensures a tender bite as they cool.
- Cool
- Let the cookies rest on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- Salted Edge: Sprinkle a pinch of flaky sea salt on top immediately after baking for a sweet-salt contrast.
- Spice Twist: Add ½ tsp ground cinnamon or a pinch of chilli powder for warmth and depth.
- Make-Ahead: Scoop and freeze the dough balls; bake straight from frozen, adding 1–2 minutes to the bake time.
- Storage: Keep cooled cookies in an airtight tin at room temperature for up to 5 days; layer with parchment to prevent sticking.