Peanut butter and chocolate are a match made in heaven, so I’ve devised not one but two recipes which make the most of this classic flavour combination. Both recipes are simple, delicious and most importantly, real crowd pleasers; so give them a go!
First up are these deliciously soft and nutty peanut butter and white chocolate chunk cookies (Makes about 12 big cookies)
To make them, you’ll need: 250g plain flour, 1/2 tsp bicarbonate of soda, 140g unsalted butter, 3tbsp peanut butter (I used crunchy but smooth would work too), 200g dark brown sugar, 100g caster sugar, 1tsp vanilla, 1 egg, 1 egg yolk and 250g white chocolate (cut into rough chunks)
Firstly, line a couple of baking trays with baking paper and preheat the oven to 190c (fan).
Now, sift the flour and bicarbonate of soda into a mixing bowl then melt together the butter and peanut butter in the microwave. Pour the melted butters into the flour mix and add the sugars- give it a good mix.
The dough will a little dry at this stage, so add the vanilla, egg and egg yolk and mix thoroughly to form a stiff dough. You might need to bring it together with your hands.
Lastly, stir in the chocolate chips and roll the dough into smallish (about a tablespoon) balls. Place the balls in lines on the prepared baking trays and press them down slightly.
Bake for 10-15 minutes and keep an eye on them. They will still be soft when you take them out of the oven but they should harden a little- this short baking time is what gives them that classic gooey cookie texture.
Serve to kids with a glass of milk or just enjoy as a little treat.
Next are these milk chocolate and peanut butter cupcakes (makes about 12 smallish cupcakes).
To make them, you’ll need: 100g plain flour, 150g caster sugar, 40g cocoa,1tsp baking powder, 1/2 tsp bicarbonate of soda, 1 egg, 125ml milk, 60ml vegetable oil, 1tsp vanilla, a pinch salt, 80ml boiling water
Preheat the oven to 190c (fan) and line a little cupcake tin with cases (I used small cases).
Sift together the flour, cocoa, baking powder, salt and bicarbonate of soda, then add the sugar.
Pour the milk, egg, oil and vanilla into a jug and whisk, then add to the dry mix in three additions, mixing well between each.
Add the boiling water and carefully stir until the mix is thoroughly combined- it is a very liquid mixture so don’t be alarmed!
Fill the cupcake cases 2/3 full with the mix and bake for 15-20 minutes until risen and spongey.
Remove from the tin and leave to cool; now you’re ready for the icing!
For the peanut butter frosting, you will need: 500g icing sugar, 60g butter (very soft), 3tbsp peanut butter and a splash milk.
To make this, simply mix the butter into the icing sugar until a breadcrumb- like consistency is formed, then melt the peanut butter and add, stirring thoroughly.
Finally, add a splash of milk to loosen the mix and whisk until smooth. Add as much milk as you like until it has reached a consistency you are happy with but do so gradually.
Pipe each cake with a little pile of peanut butter icing and serve.