As there’s now only 20-something weeks until my wedding day, instead of baking for Rob and I, I’ve upped my baking for the office.
This means I get to fulfil my baking urges but without ending up eating everything I’ve made.
Cookies are an easy and quick way to make something delicious and they’re great if you want to transport them somewhere – such as on the tube to work in my case.
The combination of white chocolate and peanut butter is a complete no brainer. They are both standout flavours on their own but the strong nutty flavour works excellently with the creamy, smooth white chocolate in this cookie creation.
One thing to remember is that the cookies will carry on cooking once you’ve taken them out of the oven so don’t panic and leave them in for longer. The finish you’re looking for is gooey deliciousness not burnt snappyness (yes those are the technical terms).
100g unsalted butter, very soft
100g caster sugar
300g plain flour
Three large tablespoons smooth peanut butter
1tsp bicarbonate of soda
1tsp vanilla extract
1 large free range egg
Two large 120g packets of white chocolate buttons
How to make…
Preheat the oven to 190C/170C fan/gas 5 and line two baking trays with baking paper.
Mix the butter and sugars together until light and fluffy – this takes around three minutes with an electric beater, five without. You want a smooth, thick consistency.
Continue mixing and add in the egg and vanilla extract until both have been mixed in.
Then add the peanut butter, bicarb, flour and a pinch of salt and continue stirring until everything is combined. Once it’s all together, throw in the chopped chocolate and give it a final stir to make sure it’s evenly mixed through the cookie dough.
Now, take small walnut-sized lumps of dough and roll them into small balls (extra flour may be needed) and place onto the baking trays. You’ll get about nine on each baking tray and once the balls are lightly balanced on the trays, use a fork to gently press them down so they resemble the finished cookie shape.
The cookies will expand slightly when cooking so make sure there’s enough room inbetween them otherwise they’ll merge into some kind of giant gladiator cookie (although this might not be a bad thing).
Pop into the oven for eight to ten minutes and once the cookie has turned a lovely golden brown take them out and leave to cool. They’re ready to each pretty much as soon as they’re cool enough to put in your mouth. Enjoy!