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Peanut Butter and Chocolate Chip Cookies

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Course: Biscuits, Cookies &amp
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 30


  • 125 g butter , softened to room temperature
  • ½ cup of peanut butter
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 and ½ cups plain flour
  • 1 tsp baking powder
  • ¼ cup raw sugar , to coat
  • 3/4 cup chocolate baking chips


  • Preheat oven to 180 degrees celsius (or 170 degrees celsius fan forced).
  • Grease and line two baking trays with baking paper and set aside.
  • Cream together the butter, peanut butter, brown sugar and vanilla extract for 1 minute on Speed 3.
  • With the TM blades still running, add the eggs one at a time and mix on Speed 3 for 30 seconds.
  • Add the sifted flour and baking powder and knead on interval speed for 30 seconds.
  • Add in the chocolate chip cookies and stir through with a spatula.
  • Roll the mixture into tablespoon sized balls (if the mixture is too soft, put it into the fridge for 15 minutes to firm up).
  • Roll the dough balls through the the raw sugar.
  • Place the cookie balls onto the prepared baking trays and cook for 15 minutes or until lightly golden.
  • Leave the cookies to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
  • The cookies will be crunchy on the outside but soft on the inside (like all the best cookies are!).
  • Store the cookies in an airtight container for up to 5 days (they will soften slightly over this time).