Being at home in isolation is going to give me so much time to cook, bake and as a result… eat. Can’t have all this delicious food go to waste! It was funny actually, when we did a bigger than usual grocery shop last week, stocking up on all the basics, I think Andy was thinking ‘this is going to be great in case we can’t get out for a few weeks’ but I was thinking ‘yay, look at all these extra goodies I can cook/bake with in this coming week’! Hopefully we don’t run out 🙂
This recipe is a cracker. We even had our building manager ask us about the delicious aroma wafting from our apartment (his office is right next door). He guessed that they were peanut cookies and when we gave him one to try, I think we made his day (I don’t think being a building manager at a time where everyone else is working from home would be the greatest thing to wake up to). They are extremely easy and because they are so quick to bake, it doesn’t take long from the initial idea to the ‘enter mouth’ phase. The main thing I’ve noticed about this recipe is that it really roars through thee peanut butter – we buy big jars and it still seems to be a constant on the grocery list.
- 2 c brown sugar
- 2 eggs
- 1/2 t vanilla essence
- 1 and 3/4 c peanut butter (we exclusively buy crunchy, but smooth would probably work better)
- 1 c dark chocolate chips
- Preheat the oven to 180°C. Line a large baking tray with paper.
- Combine the brown sugar with the eggs and whisk until smooth. Add the vanilla and whisk until blended.
- Add the peanut butter and once thoroughly combined, add the chocolate chips. It may be necessary to switch utensil if the chips get stuck in the whisk!
- Chill the cookie dough for 5 – 10 minutes before baking. This helps give the cookies better shape. Take a tablespoon worth of dough and press into a ball on the baking sheet. Leave a few inches around each cookie as do tend to melt down.
- Bake the cookies for about 12 minutes. Depending how you like them you can give or take a few minutes here – I actually prefer them underdone. Let the cookies rest for 2 minutes on the baking tray before transferring them.
- Repeat with the remaining cookie dough.
- The cookies keep well at room temperature for 4 – 5 days but they are also yummy from frozen.