These are super easy to bake, no chilling and only 6 ingredients required. These are a one bowl cookie dough which basically means two things, easy to make with no fuss and cleaning up is a breeze! 

The cookie dough itself is very simple, it’s just peanut butter, egg, flour, brown sugar, baking soda and dark chocolate. And it has 2 extra ingredients which are optional; melted chocolate for drizzling and chopped peanuts for a sprinkle. 

Peanut Butter & Chocolate Chunk Cookies are soft and gooey but have the perfect amount of crunch, just perfect for MUNCHING ON!! 

Every bite is DELICIOUS, peanutty, chocolatey, buttery and gooey! And all that yumminess is rolled into one delicimo cookie! And to top things off drizzle them in a rich dark chocolate! Just because more chocolate never hurt anyone….right!

So how did I make and bake these? Let’s start with a few details on what makes a perfect cookie! Or in this case what makes a perfect peanut butter & chocolate chunk cookie. Then we can get into the finer details of how to bake and eat these!!

WHAT MAKES THIS A PERFECT COOKIE

THE CHOCOLATE

For this recipe I used Whittaker’s 62% dark chocolate and roughly chopped the chocolate up into some fine chunks and some chunkier chunks for texture. The reason I do this is because when you open up the cookie after it’s baked the dark chocolate is gooey and melty……just irresistible!

SCOOPING

I use a medium sized ice cream scoop to measure my cookies. However, to get my cookies consistent in shape, I go the extra mile and weigh my cookie dough at 40 grams per cookie. It sounds like a lot of work but once you get into a roll (excuse my punt) you won’t regret it, your cookies will be almost perfect in shape and size.

BAKING

I prefer to under bake my cookies and then leave them for 15-20 minutes on the baking tray that way you get a gooey, chewy cookie as opposed to a hard overcooked cookie.

PEANUT BUTTER

Although there are so many delicious and worthy peanut butter brands on the market today, for this particular recipe I used Sanitarium’s Smooth Peanut Butter. This is for a very good reason, because the oil content seems to be less than other brands, which will help contain your cookies from spreading too much in the baking process.

FREEZING

You can freeze the uncooked dough for up to 3 months, make sure you roll them into balls and place in an airtight container in the freezer. When ready to use simply defrost to room temperature and bake them as per my baking instructions.

WHY I LOVE PEANUT BUTTER & CHOCOLATE CHUNK COOKIES!

As I’ve mentioned earlier the texture of these cookies is sublime! Perfect amount of nutty, buttery and chocolatey flavor…. these cookies are fit for a queen, and here’s why I’m MADLY IN LOVE with these cookies!!

1. One Bowl – All ingredients go into one bowl. This means there is minimal mess and much easier to clean up.

2. No Chilling Required – Making this recipe is an easy process. No need to wait hours before you can cook these cookies. This means more time for the important things like….FEASTING!

3. No Fancy Equipment required – I used my good old faithful glass bowl, handheld beater and a wooden spoon, making the whole process just chilled and easy as pie!

4. Only 6 ingredients – Making these babies is very simple, its all our favourite ingredients, peanut butter, egg, flour, brown sugar, baking soda and dark chocolate. Making these cookies is not only delightful but cost effective too.

5. Storage – You can store them in an airtight container for up to 10 days. That’s if they make it that far!!

6. Ice Cream Sandwiches – These are a perfect cookie to match up with your favourite ice cream! Simply scoop out a spoonful of your fav ice cream and sandwich together……..YUMMO!!!!!

HOW TO MAKE PEANUT BUTTER & CHOCOLATE COOKIES

The ingredients for the cookie dough are quite simple – they are, peanut butter, egg, flour, brown sugar, baking soda and dark chocolate. I added 2 extra ingredients which are optional; melted chocolate for drizzling and chopped peanuts for a sprinkle. 

Of course, you can leave the melted drizzle chocolate off, but let’s be honest the more chocolate the better!

1. PREHEATING OVEN

Start by preheating your oven to 160°C fan bake and line two baking trays with baking paper. Then set them aside.

2. MIXING

Then take a big bowl and add the peanut butter, egg, brown sugar, flour, and the baking soda and gently use your handheld beater to beat all ingredients together to form a cookie dough. 

3. ADDING

Then add the roughly chopped chocolate into the cookie dough and mix together until all ingredients are incorporated.

Tip: I used my washed and damp hands to mix the chocolate into the dough, oh it was fun and a little bit of the cookie dough accidently slipped into my mouth!!

4. ROLLING

Now you need to roll your dough into balls. Slightly dampen your hands (this will help the cookie dough from sticking to your hands). Then roll your cookie dough into balls. Weigh them as you go on a scale at 40 grams each in weight. I do this little trick so that when the cookies come out of the oven they are consistent in size, shape and weight. (That’s the perfectionist coming out of me!).

5. BAKING

Put your cookie dough balls onto your prepared trays and gently press down on each cookie with a fork. Bake for 10-12 minutes until ever so slightly browned. Then remove from the oven to cool on a wire rack.

6. NEXT STEPS

Once the cookies are cooled, you can prepare your melted chocolate.

7. MELTING CHOCOLATE

Melt the chocolate in the microwave for 30 second intervals or until the chocolate has melted. Mine took just over one minute to melt.

8. DRIZZLING

Then take the melted chocolate and use a spoon to drizzle the chocolate over your cookies. Sprinkle over chopped peanuts for decoration and extra texture if you want.

Well folks all done! Go get your one bowl, add the peanut butter, egg, flour, brown sugar, baking soda and dark chocolate mix until all ingredients are combined…..BAKE and EAAAATTTTTT!!

Now can we all please agree that these are seriously one incredibly moorish, heavenly cookie recipe!!

My book Laying Gods Table has many more delicious cookie recipes for you to enjoy! Please click on link to get yourself a copy.

For ideas and tips on how to practice hospitality please read my blog post  5 tips for practicing Christian Hospitality. It will give you ways on how you too can demonstrate God’s love in action. 

As always I would love to hear from you! If you’ve tried this recipe and like it please leave me a comment below. 

Loves, Richelle xxx

The post Peanut Butter & Chocolate Chunk Cookies appeared first on Laying God's Table.

It’s a perfect recipe, no fuss, no chilling, and no fancy ingredients, just lots of chocolate…..hey, no complaints from me!

For the best double chocolate chunk cookies to succeed we use melted chocolate, cocoa powder and chunks of dark chocolate all mixed together to make an impeccable cookie. 

Another interesting addition to this delicious cookie is flaky salt. I believe that’s the new secret ingredient for the future. Anyway let’s move forward and get these baked so we can EAT!

WHAT IS A DOUBLE CHOCOLATE CHUNK COOKIE?

Basically it’s a cookie with double the chocolate. The first chocolate component is the dark chocolate and the second is the cocoa, and this is what makes it certified as a double chocolate chunk cookie. 

I could at this point technically call these triple chocolate chunk cookies as in the ingredients there are 3 additions – melted chocolate, cocoa powder and dark chocolate chunks all added to the recipe. However let’s not split hairs, whether they are double or technically triple it really doesn’t matter as long as they are full of intense flavour and melt in your mouth…..and I can vouch, that’s what they are!!

HOW TO MAKE DOUBLE CHOCOLATE CHUNK COOKIES

1. Start by preheating your oven to 160°C fan bake and line two baking trays with baking paper. Then set them aside.

2. Place 50 grams of the dark chocolate in a microwave safe bowl and microwave for 30 second intervals until the chocolate has melted. Mine took 1 minute in total. Then set it aside.

3. In your stand mixer (I used my Kitchen Aid for this recipe as it comes with a huge bowl as part of the package) or a handheld beater and a bowl and beat the butter and two sugars until light and fluffy, which takes around 3-5 minutes.

4. Crack in an egg and the vanilla and beat again for a further2-3 minutes. What you’re looking for is a creamy consistency.

5. Now remove your bowl from the mixer and add in your sifted flour and cocoa, along with the salt and melted chocolate. Gently mix using a wooden spoon to get all the ingredients incorporated into one chocolatey dough.

6. Then add in the remaining 200 grams of roughly chopped chocolate and mix until all ingredients are incorporated. Tip: I used my washed hands to mix the chocolate into the dough.

7. Slight dampen your hands (this will help the cookie dough from sticking to your hands). Then roll your cookie dough into balls. Weigh them as you go on a scale at 40 grams each in weight. I do this so that each cookie has a consistency in size, shape and weight. 

8. Put your cookie dough balls onto your prepared trays. Tip: No need to flatten your cookie balls as during the baking process they will spread into a perfect shape without flattening.

9. Bake for 10-12 minutes until you see very slight cracks appear. Remove from the oven immediately to cool.

BAKING TIPS FOR THIS RECIPE

The chocolate

For this recipe I used Whittaker’s 50% dark chocolate and roughly chopped the chocolate up into some fine chunks and some chunkier chunks for texture. I do this because when you open up the cookie the dark chocolate is gooey and melty……just delicious!

Scooping

I use a medium sized ice cream scoop. However, to get my cookies being consistent in shape, I weigh my cookie dough at 40 grams per cookie. It sounds like a lot of work but once you get into a roll (excuse my punt) you won’t regret it, your cookies will be almost perfect!

Baking

I prefer to underbake my cookies and then leave for 15-20 minutes on the tray so that you get a gooey, chewy cookie as opposed to a hard overcooked cookie.

Flaky Salt

Flaky salt enhances the flavour of the cookie. It will give your cookie an edge. I use Maldon Flaky Salt.

Cooling

These cookies need to cool for approx. 15-20 minutes on the tray before removing them to either pop into the fridge for chilling (for ice cream sandwiches) or for eating. Because these cookies are chocolate heavy they will simply fall apart. So letting them cool on the tray will ensure they hold their shape and set a little. 

Don’t worry you won’t miss out on all the gooey-ness this procedure is just to make sure your cookies don’t fall apart.

A GO-TO GUIDE TO GIFTING COOKIES

I LOVE giving my baking away especially cookies. There is something special that giving baking away does to transform your heart. The bible says, “It is more blessed to give than to receive”, – Acts 20:35. 

Here is my go-to guide on how to gift cookies. Hopefully this guide will help you and  encourage you as well as offering some practical ideas on practicing hospitality.

• Gift them to a friend, neighbor, family or your work colleagues (trust me you’ll soon become everyone’s favorite work mate!). 
• Sell them as a fundraiser for a cause that you believe in and love.
• Take them to a picnic or BBQ.
• Serve them as an afternoon tea with friends or family.
• “Fill A Cake Tin” instructions:
• Once the cookies are cooled, fill a cake tin (I purchased mine at a 2^nd shop) or a biscuit/cake tin from your favorite store. 
• Line the cake tin with baking paper.
• Then simply fill the tin with the cookies.
• Attach a little note saying what type of cookie is in the cake tin and then gift away!!

OTHER CREATIVE WAYS WITH COOKIES

• Because these cookies are soft, chewy and have a slight crispy edge they are perfect for turning them into Mint Chocolate Chip Ice Cream Sandwiches.
• Crumble the cookies over scoops of your favorite ice-cream and pour over a hot fudge sauce.
• Create an after-dinner treat. Simply add ¼ teaspoon of peppermint essence into the cookie dough and serve with a hot chocolate, a hot brewed coffee or a cup of tea.
• Create a “Cookie and Milk” Bar.

Final words of advice from me, make sure you have a glass of milk ready to pair with these yummy cookies! 

That’s all friends! Enjoy xxx

My book Laying Gods Table has many more delectable cookie recipes for you to enjoy! Please click on link to get yourself a copy.

For ideas and tips on how to practice hospitality please read my blog post  5 tips for practicing Christian Hospitality. It will give you ways on how you too can demonstrate God’s love in action. 

If you’ve tried this recipe and like it please leave me a comment below. I would love to hear from you! 

The post Double Chocolate Chunk Cookies appeared first on Laying God's Table.

These are a massive batch of creamy, fluffy and light butter cookies that will melt in your mouth. 

Not sure if you’ve heard about these butter cookies before but you’re going to love them because basically they have 4 simple ingredients that yield the biggest batch of cookies you’ve ever seen! Then you simply add your own ingredients for fun and creativity! 

This recipe is famous for being called the 100-cookie recipe because if makes heaps and heaps of cookies, like the hugest quantities! And trust me you won’t be disappointed as these will go around the whole family, friends, colleagues, neighbors and the list goes on and on!

I’ve put together some of my own creative ingredients that I personally love adding to the best big batch butter cookies, but feel free to make up your own or adjust mine. I hope you like them and find them inspirational!

So, without further ado here are my ideas for ingredients to help you get started, so let’s not waste another moment drooling and dreaming of eating these big batch butter cookies!

Butter cookie additional ingredients

Below are some of my fav’s to help and encourage you to get started. Or if you prefer you can make up your own concoction of ideas.

1. Smarties
2. Mini marshmallows and milk chocolate chunk
3. Milk chocolate chunk
4. Hundreds and thousands, jimmies or funfetti
5. Peanut butter and dark chocolate chunk
6. Berries, cherries and white chocolate
7. Jaffa
8. Milo
9. Oatmeal and chocolate chip
10. Fruit and nut
11. Crushed cornflakes and chocolate chip
12. White chocolate, apricots and coconut
13. Jam
14. Caramels
15. Mint chocolate chip

Now you must be thinking what am I going to do with all these butter cookies? Well I took the liberty of offering some wonderful ideas.

What to do with all these big batch butter cookies?

Gifting – fill a cake or biscuit tin!

1. Once the butter cookies are cooled, fill a cake tin (I purchased mine at a 2^nd shop) or a biscuit/cake tin from your favorite store. 
2. Line a biscuit/cake tin with baking paper.
3. Then simply fill the tin with the butter cookies.
4. Attach a little note saying what each flavor each cookie is and then gift them.
5. Gift them to a friend, neighbor, family or your work colleagues (trust me you’ll soon become everyone’s favorite work mate!).

Now onto some tasty dessert ideas!

Dessert ideas:

• Because these cookies are soft, creamy and almost resemble shortbread in texture they are perfect for turning them into ice cream sandwiches for a fun and easy dessert. 
• Crumble the cookies over scoops of ice-cream with a hot fudge sauce.
• Serve them to your guests as an after-dinner treat (make some of your butter cookies with a smidge of peppermint flavor and a handful of dark chocolate chips) with a hot chocolate, a hot brewed coffee or a cup of tea.

Other helpful ideas:

• Sell them as a fundraiser for a cause that you believe in and love.
• Take them to a picnic or BBQ.
• Serve them as an afternoon tea with friends or family.
• Create a “Cookie and Milk” Bar.

Baking tips:

• Make sure you use a BIG Bowl to make this dough! Believe me you’ll need too, otherwise the flour will fly all over the room!
• Cream the butter and sugar mixture for about 2 minutes. This helps make the dough creamy and fluffy in texture.
• My preference is to sprinkle flaky salt over your cookies (Maldon Sea Salt Flakes) because it gives the cookie’s a flavor pop, but please omit/remove if you prefer.
• Keep in mind this is a huge batch of butter cookies so you will need to repeat the baking process until all your butter cookies are baked (unless of course you are freezing half your dough for another time). I did mine in 3 rounds in the oven.
• You can use a handheld beater to bake these big batch butter cookies, however, keep in mind you will need a big bowl to mix the cookie dough. I personally like to use my Kitchen Aid for this recipe as it comes with a huge bowl as part of the package.
• Add food color or flavor to mix it up! Here are a couple of combinations that go well together: green/peppermint, red or pink/strawberry and/or orange/orange.
• When using peanut butter in recipes I use standard peanut butter like Sanitarium’s Smooth Peanut Butter. This is because I find for baking some of the other brands are too high in oil content, which could make your cookies spread too much.
• Bake a big batch of butter cookies on a Sunday afternoon in time for the kids (and Hubby’s) lunchboxes.

Tips for freezing:

• You can freeze the uncooked dough for up to 3 months, make sure you roll them into balls on place in an airtight container in the freezer. When ready to use simply defrost to room temperature and bake them as per my baking instructions.
• You can freeze the baked cookies in an airtight container for approx. one month (that’s if the cookies make it that far) 
• Your cookies will stay fresh for 4-5 days in the fridge.

Cookie sizes & shapes

• You can make these cookies into any shape you like by using cookie cutters in different shapes and sizes. Simply roll the cookie dough between 2 sheets of baking paper and then use a cookie cutter to cut out your desired shapes.
• If using different sizes or shapes, keep in mind that your baking time may vary, and you may need to increase time in the oven by 2-3 minutes on the bigger cookies.
• Weigh your dough balls on a scale (sounds like a sentence I never thought I’d ever say…haha). Do this so that each batch of butter cookies have a consistency in size, shape and weight.
• This big batch of butter cookies yielded me 48x cookies, however I make my cookies different sizes and shapes. If you decide to make each cookie all the same size, then it’s preferable you will yield a bigger batch of butter cookies.

Now it’s time to start baking! 

My book Laying Gods Table has many more scrumptious cookie recipes for you to enjoy! Please click on link to get yourself a copy.

For ideas and tips on how to practice hospitality please read my blog post  5 tips for practicing Christian Hospitality. It will give you ways on how you too can demonstrate God’s love in action. 

Believe it or not sharing a big batch of butter cookies with friends or family is sowing love, kindness and generosity.

If you have tried this recipe and like it please leave me a comment below. I would love to hear from you! xx

The post The best Big Batch Butter Cookies appeared first on Laying God's Table.