The countdown to Christmas has started and it’s now only days away – 4 to be exact! We never really followed the traditions of leaving out a glass of milk and chocolate chip cookies for Santa and his elves growing up, but it doesn’t mean that I don’t associate a nice soft, crumbly chocolate chip cookie with the winter holidays. I do like to add my own little twist to the traditional sweet treat though!
When I was still in high school, we took Food and Textile Technology clases were we were taught simple and basic recipes to teach us sewing and baking/cooking skills. One of the things we were taught to make were chocolate chip cookies. During one of the classes, we were given the choice to adapt one of the recipes or to find a brand new one (with the help of of our teacher) and which we could adapt to our liking. I decided to go with adding Reese’s peanut butter chips to my chocolate chip cookies.
It might not seem like the best combination, but chocolate goes well with a lot of things, and if you’re already a fan of Reese’s peanut butter cups, it’s not such a stretch to imagine chocolate going well with peanut butter. At the time, I tried hunting high and low for the Reese’s peanut butter chips with great difficulty. You can definitely find them in American Candy Stores in Edinburgh, but they cost about £7.99!
My main ingredients to a tasty cookie!
With a bit of forward planning (if you can’t find it in your local shop), you can get it for 4.75 on Tesco online.
I’ve also been trying to find a good recipe for making the perfect cookies: hard on the outside, but soft and crumbly on the inside. The first one I tried ended up being a really thin and flat cookie, but luckily I’ve now got this recipe from BBC Good Food which does exactly what I want.
Chocolate and peanut butter chip cookies
Serves 12 large or 24 medium-sized cookies
150g salted butter, softened
80g light brown muscovado sugar (I used dark brown muscovado for this recipe and it still worked well)
80g granulated sugar
2 tsp vanilla extract
1 large egg
225g plain flour
½ tsp bicarbonate of soda
Bicarbonate of soda
¼ tsp salt
100g dark chocolate chip or chunks, or a block of chocolate chopped
100g Reese’s peanut butter chips
1. Preheat the oven to 190C/170C fan/gas 5. Line two baking trays with non-stick baking paper.
2. I had a block of dark chocolate instead of a bag of chips/chunks, so first you want to prepare this by cutting it up into small chunk-sized pieces.
I cut every square into approximately 6 smaller squares
3. Next, put the butter, granulated and muscovado and sugars into a bowl and beat until creamy or well mixed.
With a mixer, you can get the mixture quite creamy and fluffy, but as long as your mixture is well mixed, it should look something like this:
4. Beat in the vanilla extract and egg. The mixture should start looking like quite clumpy brown porridge.
5. Sieve the flour, bicarbonate of soda and salt over the mixture and mix in with a wooden spoon.
At this point, you might find it harder to properly mix all the dry ingredients with the mix. As an option, once you’ve washed your hands, feel free to dig in and knead the mix properly like wet dough. It should be slightly sticky, like in sticky bread dough but not too wet like cake batter.
6. Add the chocolate chunks and peanut butter chips and stir well.
7. Depending on how big you want your cookies to be, use a teaspoon or tablespoon to try and roughly shape small amounts of dough roughly into the shape of a ball.
8. Place the small mounds of the mixture well apart on the baking trays and bake in the oven for 8–10 mins until light brown on the edges and still slightly soft in the centre.
9. Leave on the tray for a couple of minutes to firm up and then transfer to a cooling rack until it’s completely cool and dried (I left mine out for about an hour just to be sure) before transferring them to a cookie jar.
Cookies are a quick and simple recipe to make and I hope you have some sweet treats to look forward to this week!
Do share any favourite Christmas recipes you like to use for the festive season!