Choc Chip peanut butter cookies are crispy on the outside, soft and slightly chewy on the inside, and ready in 15 minutes! No chill time required!
My go-to best peanut butter cookie recipe is a delicious morning tea snack. With just four main ingredients, these simple peanut butter cookies will delight kids and grown-ups alike – and they are gluten-free, too.
- 200 grams of crunchy peanut butter (crunchy)
- ¾ cup caster sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 egg beaten
- ¼ cup choc chips
- 1-2 teaspoons coarsely chopped peanuts
*Cookies will crumble if they are handled warmly.
preheat oven to 160° fan-forced. Line a baking pan with baking paper.
In a bowl combine peanut butter, sugar, baking powder, and salt and mix well. Add the egg and chocolate chips and mix to form a dough
Divide the mixture into walnut-sized balls (130 grams) and place onto the prepared baking tray making sure they are well spaced out.
Bake in the preheated oven for approximately 7 minutes or until just turning golden. Remove, flatten slightly with the back of a spoon. Sprinkle salted peanuts, and press gently into the cookies.
Place back into the oven for a further 3-4 minutes or until golden in colour. Remove and allow to cool.
Makes 12-15 biscuits
Why you will love this recipe:
crispy, soft, and chewy
ready in 15 minutes
delicious morning tea snack