There’s no melting or creaming of butter here; in fact, there’s no butter at all. Instead, it’s the peanut butter that gives these beauties their gorgeous flavor and chewy texture. Throw in a little bit of dark chocolate, and you’ve got yourself the cookie combination of your dreams. These 15-Minute Chocolate Chip Peanut Butter Cookies make the perfect salty-sweet treat on their own, but the best part is they also make for an excellent ice cream sandwich if you’re feeling extra indulgent. All you need to do is let them cool.
- 8 oz. peanut butter
- 4 oz. brown sugar
- 2 eggs
- 3 oz. vanilla bean paste
- ½ cup plain flour
- ½ tsp. baking powder
- 2 oz. salted roasted peanuts, plus extra for scattering
- 2 oz. dark chocolate (70 percent cocoa), coarsely chopped, plus extra for scattering
- 1 oz. cacao nibs
- Vanilla ice cream (optional), to serve
- Preheat oven to 400 degrees Fahrenheit and line several oven trays with baking paper. Mix together peanut butter, sugar, eggs, and vanilla in a bowl, and stir in flour and baking powder until smooth. Then, stir in peanuts, chocolate, cacao nibs, and ½ tsp. of sea salt.
- Place heaped tablespoonfuls of dough onto prepared trays, leaving a few inches between each, and scatter with extra peanuts, chocolate, and a little extra salt. Bake, swapping and turning trays partway through and cooking until golden and firm (about 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 up to a week.
This recipe originally appeared on our sister site, Gourmet Traveller.