Welcome back to Bakes with Baby GBC! Our latest recipe is for delicious Peanut Butter Chocolate Chip cookies, perfect for Sunday snacking!
Given that our store is currently closed and we’re all in lockdown, we thought there couldn’t be a better time to practice your baking!
We chose this recipe for a few reasons, firstly, you’re likely to have the ingredients in your cupboard. We decided got do an egg and butter free recipe as we know that many of you are struggling to get your hands on essentials right now! Lastly and most importantly, this recipe is quick, simple and super tasty! These cookies are also suitable for Vegans provided you use a suitable dark chocolate chip!
So, lets jump right in…
- 300g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 100g caster sugar
- 100g light brown sugar (don’t worry if you don’t have this you can always use just caster sugar in its place)
- 120 ml vegetable oil
- 75ml water
- 1 tsp vanilla extract
- 100g chocolate chips (plus a few extra for decorating)
- 1 jar of peanut butter (don’t worry you won’t need a full jar!)
In a bowl, add sieved flour, bicarbonate soda, baking powder and salt. (You don’t need a food mixer for this, it can be very easily done by hand!) Once all combined, set aside.
In a seperate bowl, mix together your sugars, vanilla, oil and water. This should preferably be done with a whisk to ensure your ingredients are properly combined.
Once thoroughly combined, add the mix to your bowl of dry ingredients along with your chocolate chips. Stir until combined, trying not to over mix. Don’t be alarmed if this doesn’t look as firm as your usual cookie dough, it will firm up!
We like to divide our cookie dough into approx 40g chunks but this is personal preference and doesn’t need to be exact. Once weighed, roll your dough into balls and place onto a greaseproof lined tray, ensuring each cookie is placed evenly.
Once all of your balls are rolled out onto your tray, gently flatten the cookies slightly using your fingers to allow a slightly flat surface for your peanut butter to sit on.
Using a spoon or mini palette knife, scoop a blob (we use roughly 1/2-3/4 tsp) of peanut butter onto the top of each cookie. Once all of your cookies have been covered in peanut butter, we like to use our remaining chocolate chips and add these to the top of your little peanut butter piles.
Take your cookies and chill them in either the fridge or freezer for approx ten minutes or until firm. This will ensure your cookies don’t spread too much in the oven.
Once chilled, remove your cookies from the fridge/freezer. If you don’t want to make your cookies immediately, they can be left in the freezer in a covered container until you’re ready to use.
Place the evenly spaced cookies into the oven at 170C for approx 12-15 minutes, making sure they’re slightly golden around the edge but still a little domed and inflated in the middle; this will give you a crips edge with a yummy chewy middle!
Once baked, removed from oven and set aside to cool slightly. If you’re like us, you won’t want to wait until they’re fully cooled, after all, who can resist a warm cookie!
We sure do hope you enjoy our little cookies as much as we do!
Don’t forget to share your bakes with us by tagging @gbcupcakery and using the hashtag #bakeswithbabygbc .
Let us know what else you’d like to bake next time and we’ll get Baby GBC on the case!
Stay safe, be kind and don’t forget that we’re all in this together!
Leoni & Baby GBC