Malt-Easter chocolate chip cookies

This Easter was a sad one for me – I didn’t receive a single egg!

Sure, I may have told people that I was trying to be healthy and cut down on sugar, but still… it’s Easter!

On Easter Monday I went out to see if I could find any bargain reduced eggs and treat myself. I don’t know why Easter egg chocolate is better than normal chocolate, but it definitely is…

As it happened, there weren’t any actual eggs (apart from One Direction ones, wonder why no one bought those…) but what Tesco did have to offer my was half-price bags of Malteaster Bunnies – and so the idea for these cookies was born.

The dough on its own is delicious, with Ovaltine powder to give it a distinctive malty taste, but the two bags of massacred bunnies plus a bar of milk chocolate chopped and added to the mix really make these a Malteser-lover’s delight.

My first batch didn’t go entirely to plan, they spread too thinly and were a little oily, but I think I must have measured something incorrectly as the second batch turned out fine, with only 10g less butter difference to the first.

They are still quite thin cookies, falling into the soft and chewy rather than thick and cake category, but I liked them and they went down well with my taste testers at work too.

You could make these at any time of year – just swap the seasonal bunnies for one of those Malteser bars and it should work fine. Actual Maltesers I always find go chewy when baked, but feel free to experiment and let me know how it goes!

Malt-Easter chocolate chip cookies (basic cookie recipe adapted from Cookies & Cups)

  • 105g unsalted butter
  • 75g light brown sugar
  • 25g caster sugar
  • 1 tsp vanilla bean paste
  • 1 medium egg
  • 130g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 50g (two sachets) Ovaltine powder
  • 2 bags (around 100g) Malteaster Bunnies, chopped
  • 100g milk chocolate, chopped

Chop the butter into cubes then add both sugars and beat until light and fluffy, this will take a couple of minutes. Add the vanilla bean paste and the egg and beat again until well combined, then sift in the flour, baking powder, bicarb, salt and Ovaltine and beat once again until it all comes together. Fold in the chopped chocolate and bunnies, then chill in the fridge for an hour or so.

Divide the dough into equal-sized balls – I got 14, weighing 45g each. Chill again while you pre-heat the oven to 180 degrees (160 fan) and then place spaced out on a baking sheet, 6 at a time. Bake for around 10 minutes, until just starting to crisp around the edges. Leave to cool on the baking sheet – if you try and move them while hot they’ll break and you’ll be forced into eating warm gooey cookie dough, and no one wants that…


I’m entering these cookies into Choclette’s We Should Cocoa challenge, this month hosted by Rachel who chose Easter as the theme. They’re a great way of using up any sad looking bunnies leftover from the weekend!


Ginger chocolate crinkle cookies

I’m so into ginger right now. It happens every winter – I get completely and utterly obsessed with warming winter spices, with ginger and cinnamon topping the list.

I bought a jar of stem ginger to make some ginger shortbread biscuits for my stepdad to give to his mum (apparently she says all the ones you can get in the shops are ‘wishy washy’ and not gingery enough) and to stop myself just eating the leftovers straight from the jar I decided to make these.

I was inspired by a recipe from Technicolour Kitchen, but after looking at a few blogs decided to base them on these chocolate crinkle cookies, from 17 and Baking.

I pretty much followed it to the letter, apart from making a quarter of the quantity and adding some of the finely chopped stem ginger.

The resulting cookies were exactly what I hoped for – appearance wise they were spot on with the pretty crackly tops, the texture was chewy, and the flavour of the ginger came though subtly, but definitely noticeably.

I would definitely make these again, and perhaps try some other flavour combinations, but for now ginger and chocolate is one that can’t be beaten!

Ginger chocolate crinkle cookies (adapted from 17 and Baking)

  • 25g cocoa powder
  • 100g caster sugar
  • 2 tbsp vegetable oil
  • 1 egg
  • 1 tsp vanilla bean paste
  • 60g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 50g icing sugar (ish)
  • 30g finely chopped stem ginger

Mix together the cocoa powder, caster sugar and oil, then add in the egg and vanilla and beat well. Sift together the flour, baking powder, ground ginger, cinnamon and salt and stir this into the mixture with the chopped ginger, until everything is combined. Chill the dough in the fridge for as long as you can, overnight is best, before rolling into balls (I think I got 15 or 16 from this batch).

Heat the oven to 180 degrees (160 fan) and line a baking tray with baking paper. Put the icing sugar in a small bowl, then roll each of the cookie balls in it to coat completely. Arrange on the tray, a couple of inches apart from each other, and bake for 10 to 12 minutes – they should spread so the tops crack and look all pretty. Leave to cool on the tray for 10 minutes, then transfer to a wire rack to finish cooling completely.

Festive alfajores

So, for those of you who don’t already know, I’ve gone and entered myself in ANOTHER baking competition. I just can’t stop!

I’m keeping it local this time though, with the Plymouth Chamber of Commerce Christmas Bake Off. I’m representing the company I work for and two rounds into the competition, it seems to be going pretty well…

The way it works is there are four rounds, one per week, each with a different theme – biscuits, bread, pastry and cakes. There are nine bakers in the competition, and after getting a free pass in the first week three will be knocked out in weeks two and three, to leave three for the final.

Week one was biscuits, and for some reason I decided straight away that I wanted to make alfajores, with a festive twist.

Alfajores are an Argentinian/South American biscuit, made with cornflour so they’re quite dry and crumbly, flavoured with Pisco and sandwiched with dulce de leche.

For my version, I changed the flavour to vanilla and cinnamon, and as well as using straight up dulce de leche added a layer of white chocolate caramel. Over the top, me? No…

Add a star shaped cookie cutter, sprinkles and glitter, and you have one festive alfajore.

I didn’t quite manage to get the title of star baker with them, but I came second out of nine which I’m more than happy with! The bread round has also taken place now, but I’ll wait until I blog about the recipe before revealing how it went…

Festive Alfajores (adapted from Chow)

  • 115g cornflour
  • 90g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1/4 tsp saltt
  • 115g butter
  • 65g caster sugar
  • 2 egg yolks
  • 1 tsp vanilla paste

For the filling:

  • 100g white chocolate
  • 60g dulce de leche
  • 1tbsp milk
  • 100g(ish) more dulce de leche to sandwich

Mix together the cornflour, flour, baking powder, bicarb, cinnamon and salt. Beat together the butter and sugar, then add the vanilla and egg yolks, one at a time. Add the flour mixture and beat until combined, then wrap the dough in cling film and chill for half an hour in the fridge.

Roll the chilled dough out to the thickness of a pound coin, then cut out stars, circles, whatever. Re-roll the scraps and cut more shapes until all the dough has been used. Place spaced out on baking sheets lined with baking paper, then bake at 180 degrees (160 fan) for 9-11 minutes, or until just crisp and golden. Leave on the tray for five minutes, then transfer to a wire rack to cool completely.

You can decorate however you like – I used white royal icing, star and snowflake sprinkles, and white edible glitter for a nice festive sparkle! I only decorated the half that were going to be on top, but you could to top and bottom if you want.

For the filling, melt the white chocolate (microwave is fine if you stir often) then stir in the dulce de leche. You can buy the fancy stuff, or use tinned caramel, both work! The mixture might seize up a bit, but add the milk, stir, and reheat a little, and it should be fine. Leave to cool until thick enough to spread.

Turn the biscuits upside down, and spread the white chocolate caramel onto the undecorated bottom biscuits, and the dulce de leche onto the bake of the decorated tops. Sandwich them together and enjoy 🙂

tea time treats

I think these biscuits would make a great gift this Christmas, and so I’m entering them for the December Tea Time Treats Challenge, hosted (sadly for the last time) by Kate at What Kate Baked (although Karen at Lavender and Lovage will be keeping the challenge going in the new year, yay!

Biscoff chocolate chip cookie showdown

Biscoff chocolate chip cookie showdown

I’m just going to come right out and say it – I have an addiction.

Normally, my will power is pretty good. A cake can be sat under a dome, and I can walk right by. A bar of chocolate can be open, I’ll eat 4 squares and leave it at that.

When it comes to Biscoff though (or Lotus caramelised biscuit spread to be precise), I go weak. I buy a jar, use half in a recipe, then within a few days the rest has been eaten by the spoonful.

Because of this, I decided that from now on whenever I open a jar for a recipe, I need to use it all at once. And that seemed like as good a reason as any to carry out a biscoff chocolate chip cookie comparison – a test of two very different recipes, to see which would turn out the best.

First up was one I bookmarked a white ago from Averie Cooks, for Softbatch Cookie Butter Brown Sugar Cookies. These didn’t have chocolate chips, but looked thick, puffy and delicious – surely the addition of chocolate could only make things better…

This recipe doesn’t use any butter, and only brown sugar, which naturally resulted in a darker cookie with a more toffee-like taste. It also adds extra cinnamon, which boosts the flavour of the Biscoff and is definitely a worthwhile addition.

My biggest issue with these was that the dough was very oily and not the easiest to work with, but the oiliness does disappear once they’re baked.

The first batch I baked were a little overdone, and ended up slightly on the crisp side, but they actually softened over the next couple of days, and the second batch cooked for a minute less were perfect.

The second recipe was this one, from Buttercream Fanatic. It uses a mix of butter and Biscoff, and combines light brown sugar with caster sugar. I didn’t bother rolling them in sugar, and couldn’t get cinnamon chips so used all chocolate (although I can only imagine how awesome they’d be with extra cinnamon).

This version baked a lot softer an chewier, and are much lighter in colour as you can see. I’m still a bit undecided on which look the best – the chocolate chips stand out more in these, but the darkness of the first ones reminds me of gingernuts, which I love…

Both of these cookies have their merits, and I liked them both. My dad preferred Buttercream Fanatic’s, my uncle liked Averie’s, and both batches that I took into work disappeared pretty swiftly!

I think my ideal Biscoff cookie might actually be a combination of both, using Buttercream Fanatic’s base recipe, but with all brown sugar and added cinnamon. I also think a combination of white and dark chocolate would work better than milk – which sounds like a pretty good excuse to make them again!

Biscoff chocolate chip cookie 1 (adapted from Averie Cooks)

  • 260g smooth caramelised biscuit spread
  • 1 medium egg
  • 1 tbsp vanilla bean paste
  • 150g light brown sugar
  • 100g plain flour
  • 10g cornflour
  • 1.5 tsp cinnamon
  • 1tsp bicarbonate of soda
  • pinch salt
  • 100g milk chocolate, chopped

Beat the Biscoff, egg, vanilla paste and sugar until light and fluffy, about 5 minutes (apparently over-beating can cause oiliness, so maybe that’s where I went wrong). Sift together the flour, cinnamon, bicarb and salt and then fold into the mixture. Finally, mix in the chopped chocolate and then roll into balls – I got 18 out of this batch, and weighed them so they were all the same. Flatten the balls down a little, and then chill in the fridge for at least 3 hours.

Place spaced out on a baking sheet and bake at 180 degrees (160 fan) for 8-9 minutes, or until the tops are just beginning to set – DON”T OVERBAKE! Leave to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Biscoff chocolate chip cookie 2 (adapted from Buttercream Fanatic)

  • 55g butter
  • 100g smooth caramelised biscuit spread
  • 25g caster sugar
  • 75g light brown sugar
  • 1 small egg
  • 1 tsp vanilla bean paste
  • 100g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp baking powder
  • Pinch salt
  • 75g milk chocolate, chopped

Beat together the butter and Biscoff, then add in both sugars and continue to beat until well mixed. Add the egg and vanilla and beat again, then sift together the flour, bicarb, baking powder and salt and fold into the batter. Stir in the chopped chocolate, then either roll into balls if you can, or chill in the fridge first to firm it up a little, which is what I had to do. I got 12 cookies out of this batch.

The recipe says you don’t have to chill these, but I did to be on the safe side. Once chilled, place spaced out on a baking sheet, flatten down a little, and then bake at 180 degrees (160 fan) for approximately 10 minutes – they take longer than the first recipe, but you still don’t want to overcook them. Leave to cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Triple chocolate cookies

Triple chocolate cookies

When it comes to eating shop-bought snacks and baked goods, I can be very particular – if I’m going to splurge on calories and sugar it has to be worth it, and more often than not anything that comes in a packet isn’t.

At my work we have a fairly well stocked biscuit tin, but it’s very rare that I’ll have anything from it as I just don’t see biscuits as a worthwhile indulgence. I also think there’s something slightly disturbing about a biscuit that has a shelf life of months, if not years – I dread to think what’s in it that keeps it fresh!

The one type of biscuits I do like, although still buy very rarely, is cookies. As in the big, chewy, American-style ones, that come from the bakery section rather than the biscuit aisle , or, my absolute favourite, from Millies Cookies.

Even with those I’m still pretty fussy though – I like standard chocolate chip cookies, milk, white or dark, but definitely not anything fancy like toffee or rolos or smarties, and definitely not double or triple chocolate. Nope, plain flavour dough all the way, get those sinister looking dark cookies out of here right now, they’re not for me. No way.

Until now.

I made these on the request of the pony, who complained that I’d never made chocolate cookies with chocolate dough. As most of what I bake is eaten by him anyway, I thought it was a reasonable enough request, and after the success of the thick and chewy cookies I made a few weeks ago decided to use a recipe from Edd Kimber’s ‘The Boy Who Bakes’, adapting chocolate and cherry cookies to be chocolate and more chocolate cookies.

I was fully expecting to be pretty indifferent about these, but I was so wrong. I think, maybe, they are the best cookies I have made to date, beating every one of the plain flavour dough recipes I’ve tried.

These cookies are addictive – I initially halved the recipe to make 12 cookies, but had to mix up another batch just two days later when they’d all been eaten (I ate two, the pony ten…)

I honestly can’t recommend this recipe strongly enough – even if you think you wont like them, you will! Promise!

Triple chocolate cookies (adapted from The Boy Who Bakes)

Makes 12, but you’ll probably want to double, or triple, or quadruple it…

  • 100g dark chocolate, melted
  • 50g unsalted butter, at room temp
  • 50g caster sugar
  • 75g light brown sugar
  • 1/2 tsp vanilla extract
  • 1 medium egg
  • 65g plain flour
  • 25g cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 75g dark chocolate, chopped
  • 50g white chocolate, chopped

Beat the butter and both sugars together until light and fluffy – because it’s quite a high ratio of sugar to butter this will take a few minutes, but stick with it. Add the egg and vanilla and beat again. Sift together the flour, cocoa powder, bicarb, cinnamon and salt and fold into the mixture. Stir in the melted chocolate, then finally add in the chopped dark and white chocolate, folding until the chocolate is evenly distributed. Wrap the ball of dough in cling film and chill for at least an hour, to make the cookies easier to shape.

Divide the dough into 12 equal pieces (mine were about 40g each) and roll into balls. Place six of the balls spaced a couple inches apart on a lined baking sheet, then bake at 180 degrees for around 13 minutes, or until the dough has spread and cracked and is just starting to crisp around the edges. Leave to cool on the baking sheet for as long as you can, then dive in and enjoy.

Tibits chocolate and coconut macaroons (GF)

chocolate and coconut macaroons

Before anyone says ‘they’re the worst looking macarons I’ve ever seen’ I should make it clear that these are definitely meant to be macaroons – the simple, coconutty treat; NOT macarons, the perfectly round, brightly coloured, dainty French delicacies.

I have to admit though, even going up against other macaroons these aren’t going to be winning any beauty prizes. What were supposed to be lovely little pointed mounds completely spread as soon as they went into the oven, and left me with the flat, cracked, sort-of-macaroons you see here.

The recipe for these comes from tibits at home, a new cookbook from the chefs at tibits, a vegetarian (and largely vegan) restaurant in London.

The lovely people at Tibits very kindly offered me the chance to visit the restaurant for a review, but as it’s in London and I’m in Cornwall it seemed a little far to venture for dinner, so I settled for a copy of the cookbook so I could try and knock up some restaurant-quality vegetarian delights at home (in theory…)

The book is split into seasons, which I think is a great approach and definitely helpful in choosing recipes that suit the time of year. Each season has a wide variety of recipes, from soups and salads to main meals and desserts, with some interesting hot and cold drinks thrown in as well.

Pretty much every recipe has a picture of the finished dish, which is a big plus for me – I like to at least have an idea of what I’m aiming for! The instructions are clear and simple to follow, and considering these are all restaurant dishes for the most part they don’t use any tricky techniques or fancy equipment, so they are definitely achievable for the home cook.

Tibits lasagne – mine wasn’t quite so pretty….

The two negatives I found were that some of the recipes don’t state how many portions it will make – in some cases common sense will give you an idea, but in others I could end up making a meal for two or a meal for 10 and I wouldn’t know which until it came out of the oven.

*EDIT – Tibits have kindly pointed out that it states in the intro that recipes serve 4 so this was my mistake!*

The other slight downside is that some of the recipes call for ingredients that aren’t too readily available if you live out in the sticks like I do. I can’t say I’ve seen sambal oelek, dried string beans or blanc battu in my local Tesco recently…

When it came to deciding which dishes to try, I know I should have gone to the Spring section, but it’s been so hideously cold recently that instead I chose two from Winter.

Firstly I made a spinach and feta lasagne (pic of their version above), which I was very impressed with – looking at the ingredients list it sounds like it could be a bit plain, but the flavours are all fresh and complement each other perfectly.

Obviously the second recipe had to be a cake or bake, and that leads me back to the chocolate and coconut macaroons.

Taste and texture wise they turned out exactly as I had hoped – sweet and chewy with bite from the coconut and a richness from the chocolate. I think it’s more likely to be baker error that lead to the slightly dodgy appearance than any fault with the recipe so I may have to try again and pipe them into shape to see if that helps.

Thanks again to Tibits for sending me the book to review – there are lots more recipes I’m looking forward to trying so it’s a very gratefully received gift, and I hope I get to visit the restaurant at some point in the future, to see how the recipes are done professionally.

Chocolate and coconut macaroons (slightly adapted from tibits at home)

  • 1 medium egg white
  • 80g caster sugar
  • 50g dark chocolate
  • 80g desiccated coconut
  • optional – 25g dark chocolate to drizzle

Melt the dark chocolate in a small bowl and set aside to cool. Whisk the egg white with an electric mixer, gradually adding the sugar as you go until the mixture is stiff and glossy. Fold in the coconut and melted chocolate, then either pipe onto a baking tray or spoon the mixture on into 12-15 small rounds. Bake at 150 degrees for 15-20 minutes, then leave to cool on the baking tray. Melt the remaining chocolate and spoon into a small piping bag, then drizzle over the top of the macaroons and leave to set.

The Boy Who Bakes chocolate chip cookies

Boy Who Bakes chocolate chip cookies

One of the books I was gifted this Christmas was ‘The Boy Who Bakes‘, the first title by Great British Bake Off winner Edd Kimber.

The book has a good mix of cakes, cookies, tarts and other treats, with what I think is quite an American feel to it, but choosing what to make first wasn’t a difficult decision – it had to be the ‘thick and chewy’ chocolate chip cookies, as I am forever searching for the perfect recipe to produce bakery-style, puffy, chewy, chocolatey cookies.

Edd’s recipe is definitely one of the best I’ve tried, the only negative being that the were ever so slightly greasy looking when they came out of the oven, possibly as the dough has a higher proportion of butter than some of the others I’ve tried.

I actually scaled down the amount of chocolate from the original recipe and in my opinion they were still plenty chocolatey enough, but I think Edd’s recipe is from the New York Times cookie school of thought where the dough should be merely enough to hold together the chunks of chocolate, rather than the star of the show.

I also added in a teaspoonful of ground ginger, which I think really lifted the flavour – it wasn’t enough to turn it into a ginger flavoured cookie, but it definitely made a difference.

Although these were close to perfect cookies (and the pony even asked for me to make them again, which doesn’t happen often) the white chocolate and cranberry cookies I made from a Table for Two recipe is still the best dough I’ve tried so far – there could be better out there though, so the search continues!

The Boy Who Bakes chocolate chip cookies

Makes around 24

  • 110g light brown sugar
  • 110g caster sugar
  • 110g unsalted butter
  • 1 medium egg
  • 1/2 tsp vanilla extract
  • 250g plain flour
  • 1 tsp ground ginger
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 200g good quality dark chocolate, chopped

Stir the two sugars together in a large bowl, then add the butter and beat to combine (you don’t need to get it as light and fluffy as if you were baking a sponge, it just needs to come together). Add the egg and vanilla and beat again, then sift in the flour, ginger, salt and baking powder and stir into the mix. Finally add the chopped chocolate, fold in, and then wrap the ball of dough in cling film and chill in the fridge for at least a couple of hours.

When you’re ready to bake the cookies, divide the dough into equal sized balls – if I remember rightly mine were around 30g each, half the size recommended in the recipe but I think you would have to be especially gluttonous to want a cookie that big! Place fairly well spaced out on a baking sheet, and bake at 180 degrees for about 15 minutes, or until golden and just starting to crisp around the edges. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack. Delicious fresh from the oven, but also still good after a couple of days.

Cranberry and white chocolate cookies

Cranberry white chocolate cookies

Cranberry and white chocolate is a classic combination, with the slight bitterness of the cranberries being the perfect foil for the sweetness of the white chocolate, and putting them together in a cookie is something I’ve been meaning to do for a long time.

I’m also constantly in search of the perfect chewy cookie recipe, and although I have another REALLY good one to post soon, I think the dough for these is possibly the best I’ve made so far.

The cookies turned out just how I like – soft, chewy, puffy and with just the right amount of bite. I think I was a bit stingy on the chocolate and cranberries though, I used what I had in the cupboard but if I made them again I think I would up the quantities of both, by half again.

The recipe for these comes from Table for Two, and if my recommendation isn’t enough to make you want to bake them, TfT’s pictures will, I can promise you! They look so tempting that I made them within a month of bookmarking the recipe, which pretty much never happens…

Cranberry and white chocolate cookies (adapted from Table for Two)

Makes 24

  • 60g butter
  • 100g caster sugar
  • 100g light brown sugar
  • 1 medium egg
  • 1/2 tsp vanilla extract
  • 1 tbsp milk
  • 180g plain flour
  • 1tsp bicarbonate of soda
  • 1/2 tsp salt
  • 100g white chocolate, chopped
  • 60g dried cranberries

Beat the butter to soften then add both sugars and cream until light and fluffy. Add the egg, vanilla and milk and beat again until fully combined, then sift in the flour, bicarb and salt and fold to combine. Stir in the chocolate and cranberries and then chill the mixture in the fridge for at least half an hour.

Roll the chilled dough into 24 balls – I weighed mine to make sure they’re all the same but that’s probably not necessary! Place spaced out on a baking sheet (I had to do this in 4 batches of 6) and bake in a preheated oven at 180 degrees for about 12 minutes – keep an eye on them though, you want to take them out when they are golden but still soft in the middle.

Leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They do taste incredible warm though, so don’t feel obliged to wait!

As this was one of the rare occasions I actually make something I have bookmarked rather than just adding it to my huge to-bake like, I’m entering these cookies to Bookmarked Recipes, hosted by Jac at Tinned Tomatoes. Hopefully I’ll get through a few more of my list this month as well!

bookmarked recipes new logo

Chocolate chip peanut butter oatmeal cookies

With all the things I’ve baked recently that haven’t worked out as well as I would have liked, these cookies really stood out as being every bit as good as the recipe promised!

I’m on a bit of a peanut butter kick at the minute, and cookies are one of my favourite indulgences (there really isn’t any way of making them healthy!) so when I saw these on Mel’s Kitchen Cafe I knew I would have to give them a try.

The first batch I overcooked a little as I didn’t allow for that extra bit of cooking they do on the baking tray once you’ve taken the tray out of the oven, but luckily even halving the quantity of dough as I did it makes 20 cookies so I had plenty more opportunities to get it right.

Properly baked, they end up deliciously chewy with a nice bite from the oats, and the peanut butter and chocolate works perfectly.

I strongly suggest that if you like peanut butter and you like cookies, you should make these – dead simple to throw together and keep well either in the fridge or freezer so you can bake up a few whenever cookie cravings hit!

Chocolate chip peanut butter oatmeal cookies (recipe adapted from Mel’s Kitchen Cafe)

  • 115g butter
  • 135g peanut butter
  • 100g light brown sugar
  • 100g caster sugar
  • 1 egg
  • 120g plain flour
  • 50g oats
  • 1 tsp baking powder
  • 150g dark chocolate chips

Cream together the butter, peanut butter and both sugars until light and fluffy. Add the egg and beat until well mixed. Sift the flour and baking powder into the bowl, then add the oats and chocolate chips and fold in, until there are no more white flour spots.

Roll into 20 equally sized balls (I weighed them at 40g each but you don’t have to be that obsessive!) and place spaced out on a baking tray. Bake at 180 degrees, for about 10 minutes, or until just starting to brown around the edges and but still soft in the middle. Leave to cool on the baking tray for 5-10 minutes, then transfer to a wire rack and/or your mouth.

Flourless peanut butter white chocolate chip cookies (GF)

I’ve seen several variations of this peanut butter cookie on different blogs, and although curious I never got around to trying it, until last weekend.

The cookie recipe is basically just peanut butter, sugar and eggs – how it holds up with no flour is an absolute mystery to me, but it really does work!

As well as being tasty and having the perfect level of chewiness, they were by far the easiest cookie I’ve made – add to that the fact they’re naturally gluten free and you’re on to a definite winner!

You could try loads of add-ins and different variations to the basic batter, as I had a bar of white chocolate I used that, but I think dark chocolate could be even better.

You can have a plate of these in front of you in under 20 minutes – so what are you waiting for, go make some!

Flourless peanut butter white chocolate chip cookies (recipe from Joy the Baker)

Makes 16 cookies

  • 250g peanut butter (crunchy or smooth, but I went for crunchy)
  • 100g caster sugar
  • 100g light brown sugar
  • 1 egg
  • 1tsp baking powder
  • 50g white chocolate

Beat the peanut butter and both sugars together for a couple of minutes until well combined, then add in the egg and baking powder and beat again. Divide into 16 equally sized small balls and flatten onto a baking sheet, spaced a couple of inches apart from each other. Chop the chocolate into small pieces and press into the cookies, then bake at 180 degrees for 8-12 minutes – keep a close eye on them because overcooked is not a good thing when it comes to cookies! Leave to cool on the tray for 5 minutes, then transfer to a wire rack. Or, as Joy suggests, your mouth.