I was so excited to find this recipe on CafeMom the other day! It looks (and is) very simple and easy to follow, and the cookies are absolutely delicious! I do have to tell you that ours did not set up right and were pretty flat, but I think it was a result of altitude/conversion factors (the original recipe was metric weight, and I converted into liquid ounces). I plan to play with the numbers a little and try again, but they taste fabulous as is! I'm going to give you the list of ingredients with the original measurements, and the measurements I used, and let you go from there!
225g
smooth peanut butter (I used 1 cup of creamy peanut butter)
1tablespoon
vanilla extract (I used this amount, but I think it was too much liquid)
200g
light brown sugar (I used 3/4)
1teaspoon
bicarbonate of soda (baking soda)
1 egg
150g
grams dark chocolate chips (I used 1/2 cup semi sweet).
Pop the bowl in the refrigerator for at least an hour (you can leave it for up to 3 days)!
Preheat oven to 350F/180c.
Line 2 baking trays with
baking parchment.
Drop spoonfuls onto tray
leaving approximately 2" between cookies.
Flatten *slightly* before
baking.
And here you can see that I didn't have any need to "flatten slightly" because the soup just plopped onto the pan. Even after chilling, these just had too much liquid to them.
They may be flat, and they may all be cooked together, but they were still yummy! I encourage you to try this recipe at home, either weigh out the ingredients, or tweak a little till it works,
but they have a fabulous flavor and are truly decadent!
- Combine peanut butter, egg, vanilla and sugar until pale and fluffy.
- Add bicarbonate of soda and mix in until combined. Add chocolate chips and mix until combined.
- Refrigerate for at least 1hr (you can leave the mixture up to 3 days)
- Preheat oven to 350F/180c, line 2 baking trays with baking parchment and using an ice cream scoop drop spoonfuls onto tray leaving approximately 2" between cookies. Flatten *slightly* before baking.
- Bake for approximately 10mins and be careful not to over bake as the cookies will harden as they cool. These cookies really are best eaten whilst soft and the brown sugar keeps them soft when stored in an airtight container.
