These soft and chewy cookies are loaded with creamy peanut butter chips and the extra added crunch of chopped, salted peanuts.
150g unsalted butter, softened 200g caster sugar 200g light brown sugar 2 large, free range eggs 1tsp vanilla extract 275g plain flour 100g cocoa powder 1tsp baking powder 200g peanut butter chips 150g salted peanuts, chopped
Heat the oven to 175C and line two baking sheets with parchment paper. Sift the flour, cocoa and baking powder together in a large mixing bow, set aside. In the bowl of an electric mixer add the butter and both sugars and mix together using the paddle attachment or use a hand whisk, until light and creamy. Add the eggs one and a time, mixing between each addition, followed by the vanilla extract. Pour the flour mixture into the butter mixture and slowly mix until just combined. Using a wooden spoon, stir the peanut butter chips and chopped peanuts through the dough until evenly distributed. Roll tablespoon sized lumps of dough into a ball and pop them onto the prepared baking trays, squishing each one slightly. Leave 1-2″ space between each cookie to allow for spreading. Bake in the preheated oven for 8-10 minutes until slightly crispy around the edges. Remove from the oven and allow to cool on the trays for 5 minutes before moving them over to a wire rack to finish cooling. Repeat with any remaining dough.
These cookies can be frozen perfectly, simply roll into balls and place onto the prepared baking tray (no need to leave a big gap). Pop the tray into the freezer and freeze until solid. You can then transfer your cookies to a zip lock bag for up to a month. To bake from frozen simply add 2-3 minutes to your baking time.