A little bit of an American theme for the next couple of posts.
On a recent trip to Florida I brought back a HUGE bag of Reese’s peanut butter chips.
They look exactly like chocolate chips but, you’ve guessed it, they are made with peanuts. By themselves they are lovely and creamy, I challenge you to not eat them straight from the bag!
For my first lot of baking with them I decided to add them to a staple favourite of mine, the chocolate chip cookie. The verdict? They are delicious. I am now plotting more fates for these lovely chips, and, as I can buy them online, I need not book another trip to Florida to get more, mind you it’s not the worst idea…
Chocolate peanut chip cookies (Adapted from Hugh Fearnly Wittingstall)
Recipe makes 15
Caster sugar 100g
Light brown sugar 75g (dark will do if that’s whats in your cupboard)
½ teaspoon vanilla paste (or 1 tsp vanilla extract)
Plain flour 150g
½ tsp baking powder
50g milk chocolate chopped (I like to use dairy milk)
30g Reese’s peanut butter chips.
Preheat you oven to 190oC/170OC fan. Grease and flour two baking sheets.
Melt the butter over a low heat. Add the sugars to a bowl and stir in the butter. Add the egg and vanilla and mix till combined.
Add the flour and baking powder and mix until almost combined. Add both the chocolate and peanut chips and mix until thoroughly combined.
Drop spoonfuls onto the prepared baking sheets and bake in the oven for 10-12 minutes until golden around the edges.
Leave to cool on the sheets for a minute or two and then transfer to a wire rack to cool.