The Hummingbird Bakery Peanut Butter Cookies

I really felt like baking something sweet after a long day in the library so I had a look through my pile of recipes that I want to try. My mum gave me this recipe from her hummingbird bakery recipe book. She literally cannot stop raving about how good they are and I love anything peanut buttery so I thought I would give them a go.

I made them with white chocolate chunks because I love white chocolate and peanut butter together but I will definitely try making them with milk and dark and maybe even all three.

I had to half the recipe from the book as it makes around 24 - I got 16 huge cookies from halving it though. I just do not know what I would do with 24 cookies even living with 8 people that's still way too many, but feel free to double it again.

Ingredients (for 12) :

• 115g salted butter at room temperature ( or you can use unsalted and add a pinch of salt)
• 100g caster sugar 
• 50g soft light brown sugar
• 1 egg
• 1 tsp vanilla extract
• 120g crunchy peanut butter
• 170g plain flour 
• 1 tsp bicarbonate of soda
• 75g of chocolate 

Method:

• Mix all of the ingredients together one by one and then shape the dough into balls.
• Pop the dough balls onto baking trays, they expand quite a bit so make sure they are not too close together. 
• Cook at 170 for about 10 mins until golden around the edges, they cook quite quickly so check every 5 mins, also they will harden as they cool so don't worry if they seem a but soft.

 

 

Enjoy them warm from the oven when they are soft and gooey or leave them to cool. They will keep for a couple of days in a container.