These cookies are actually my sister's recipe and are always a hit.
INGREDIENTS:
1 egg lightly beaten
1/2 cup brown sugar
1/2 cup sr flour (more if needed)
1/2 cup choc chips
3 tablespoon peanut butter crunchy light
Makes approximately 15 cookies.
METHOD:
Preheat oven to 180℃ (fan-forced).
Put flour, sugar and peanut butter in a mixing bowl and combine with a wooden spoon until it resembles a breadcrumb consistency (you may need to work it together with your fingers). Add choc chips and mix through.
Next, add lightly beaten egg and combine. At this stage the mixture will be quite wet, depending on the size of the egg and oiliness of the peanut butter. Gradually add more flour and work mixture into a dough. Knead the mixture while adding flour until the mixture resembles a workable dough that only just sticks to your hands.
1/2 cup brown sugar
1/2 cup sr flour (more if needed)
1/2 cup choc chips
3 tablespoon peanut butter crunchy light
Makes approximately 15 cookies.
METHOD:
Preheat oven to 180℃ (fan-forced).
Put flour, sugar and peanut butter in a mixing bowl and combine with a wooden spoon until it resembles a breadcrumb consistency (you may need to work it together with your fingers). Add choc chips and mix through.
Next, add lightly beaten egg and combine. At this stage the mixture will be quite wet, depending on the size of the egg and oiliness of the peanut butter. Gradually add more flour and work mixture into a dough. Knead the mixture while adding flour until the mixture resembles a workable dough that only just sticks to your hands.
Roll the dough into a
log and wrap in cling film. Place in the refrigerator for 5-10 minutes.
This helps make the dough more workable.
Once out of the
refrigerator, place on a lightly floured chopping board and cut dough
log into approximately 1cm slices. Roll into a ball and place on baking
tray. Flatten the dough balls slightly with the back of a fork.
Bake
at 180℃ for 8-10 minutes. I usually bake them for 8 minutes, then turn
the tray around and cook for a further 2 minutes. However, depending on
how much dough you use for each cookie you may need more or less time.
Cookies should will be lightly golden.
Transfer to a wire rack to cool.
The cookies will be quite soft when they are just out of the oven but will harden as they cook on a cooling rack.
NOTE: The pictures for this recipe used double the ingredients. If doubling it might make it easier to divide the dough in half and roll into 2 separate logs to make it easier to refrigerate.
SNICKERS VARIATION:
If you want to make a snickers variation. Substitute the choc chips for 4 fun-sized snickers chopped up. Also use 1 less tablespoon of peanut butter.
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