Ben Dearnley
In this choc-chip cookie recipe, there’s no melting or creaming of butter; in fact, there’s no butter at all. Instead, it’s the peanut butter that gives these beauties their gorgeous flavour and chewy texture. They’re a perfect salty-sweet treat on their own, but also make for an excellent ice-cream sandwich. You just need to let them cool – if you can wait that long.
Ingredients
Method
1.Preheat oven to 200°C and line several oven trays with baking paper. Mix together peanut butter, sugar, eggs and vanilla in a bowl, stir in flour and baking powder until smooth, then stir in peanuts, chocolate, cacao nibs and ½ tsp sea salt.
2.Place heaped tablespoonfuls of dough onto prepared trays, leaving a few centimetres between each, and scatter with extra peanuts, chocolate and a little extra salt. Bake, swapping and turning trays partway through cooking, until golden and firm (12-15 minutes). Cool briefly on trays, then cool completely on wire racks. Serve as they are or as ice-cream sandwiches. Cookies keep in an airtight container for a week.
