Chocolate to peanut butter is a match made in heaven. Like goat cheese to tomato marmalade, whipped cream to strawberries or a social life-less postdoc to a tyrannical PI. For these last ones, there goes a working weekend cheer-up recipe.
Chocolate peanut butter cookies
For 25 big or 50 small cookies (depending on how busy your lab is on the weekends).
- 225 g butter
- 200 g sugar
- 200 g dark brown sugar
- 2 eggs
- 0.5 tsp vanilla extract
- 240 smooth peanut butter
- 340 g self-raising flour
- 0.5 tsp NaCl
- 150 g milk chocolate
- 150 g white chocolate
Preheat the oven to 170 °C fan.
Cream butter and sugars together, then add the eggs one at a time, the vanilla and the peanut butter, beating to mix. Finally add the flour and salt.
Distribute the cookie dough in baking trays and bake for 10 minutes, until golden brown. Leave them to cool on a wire rack.
Melt the milk chocolate and drizzle over the cold cookies, still placed on the wire rack (remember to put a piece of baking paper under them to catch the chocolate spillover). You can do this by placing the melted chocolate in a plastic bag and cutting out a little hole in one corner. Let the chocolate solidify and then melt the white chocolate and drizzle over the cookies in a perpendicular motion.