Peanut Butter Chip Vanilla Cookies

Wednesday, 2 April 2014


My mum and my oldest friend Jo both use the same expression when they get excited about food.  I remember Jo once telling me about a pasta dish she'd come up with, and the end of the story went like this:  'And you add some chilli flakes, and it's yum!'.  My mum, pulling together a quick snack of something I don't particularly care for, will look at me with playfully defensive eyes and exclaim 'it's yum!'.  'It's yummy', I always try to correct her.  'Yum isn't a word'.  'No, it's yum', and then the matter is closed because we've reached a stalemate and I know I'll never win this fight.



I'm now oddly fond of the expression, and fear that one day soon I'll begin using it myself and will stand to be corrected by others who just haven't caught on yet.  So here, have some yum peanut butter chip cookies, infused with as much vanilla as you heart desires (mine desires lots, always) and underbaked to a deliciously chewy consistency.


Peanut Butter Chip Vanilla Cookies
Yield: 20-30 cookies

480g plain flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/4 teaspoons coarse salt
285g unsalted butter
350g light brown sugar
140g caster sugar
2 large eggs
2 1/2 teaspoons vanilla extract

400g peanut butter chocolate chips


Method:

1. Sift the flour, baking soda, baking powder, and salt into a bowl.  Set aside.
2. Cream the butter and sugars together until light and creamy.
3. Add the eggs one at a time, until fully incorporated.
4. Stir in the vanilla.
5. Add the dry ingredients until just combined.
6. Stir in the peanut butter chips.
7. Scoop into balls.
8. Refrigerate your cookie dough balls for at least half an hour.  (If you plan to eat all of them straight from the oven, then this doesn't matter so much.  If you're going to cook the batch and leave them to cool, I recommend chilling them as it adds to the chewiness.)
9. Heat the oven to 175C.  Place your cookie dough balls two inches apart on a baking tray and cook for 10-12 minutes, until golden brown around the edges, but still soft in the middle.
10. Leave to cool on the baking tray for ten minutes - if you try to take them off straight away they'll fall apart!  Then transfer to a wire rack.

2 comments:

  1. My heart always desires lot's of vanilla too. These really do look yum(my)!

    ReplyDelete
    Replies
    1. I try to find a way to work vanilla into everything... Usually I'm successful! :)

      Delete

 

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