I am sure that many of you face this problem of having too many leftover ingredients post Christmas. This is the case with me too - I have been left with too many dry fruits and lots of chocolate, especially white chocolate and I have decided to put them to good use this month. You see, I would have liked to experiment with some recipes in January but I had stuffed myself with so many goodies in December that January had to be a month for detoxing and getting a hang of eating simple home cooked meals minus the sugar over load. Anyway, since old habits die hard I am back to doing what I love the most - baking! Apart from breads I have decided to try my hand at baking other goodies this year so cookies it was.
While I am not such a big fan of cookies I found this recipe interesting enough to be tried. It called for peanut butter and white chocolate - two things languishing in my pantry waiting to be used up. What better opportunity than this to make good use of both, I asked myself. Cookies are pretty popular in my house, especially with the man who likes to nibble on them. My little ones like them too and I may eat one or two at the most especially when they are fresh and warm, right out of the oven
This is pretty much an easy recipe and you can substitute the white chocolate chunks with regular milk or dark chocolate or throw in some chocolate chips if you like. The cookies make a great gift, they have a longer shelf life than cakes and are easier to put together too.
If you are looking for something easy and simple to make this Valentine's Day you can try these cookies. If you are big on peanut butter then you should definitely make these!! Today!
Peanut Butter & White Chocolate Chunk Cookies
- 1-1/2 cups (170 grams) all purpose flour (maida)
- 1 teaspoon baking soda (soda-bi-carb)
- 1 cup (250 grams) peanut butter (creamy or chunky)
- 4 tablespoons (60 grams) unsalted butter, at room temperature
- 1/2 packed cup (100 grams) soft brown sugar (light brown or muscovado)
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4th cup (110 grams) white chocolate cut into chunks (roughly chopped into choco chip sized pieces)
1. Preheat the oven to 180 degrees C. Line two large baking sheets with parchment and keep aside.
2. Sift the flour and baking soda together into a bowl. In another bowl beat the peanut butter, unsalted butter and sugars together until light and fluffy.
3. Add the vanilla and the eggs one at a time and beat until smooth.
4. Add the flour mixture in parts and mix until incorporated. Stir in the chocolate chunks. You will have a very soft dough.
5. Pinch out small lime sized portions out of the dough, roll them to avoid any cracks on the surface and lightly flatten them in the center of your palm.
6. Place them 3 cms apart on the baking sheet (they will triple in size, so make sure you space them well apart) and bake until golden for about 13-15 mins (baking time may vary depending on the type/size of the oven). When the surface looks brownish you can take them out - they will still feel soft on the outside but will harden when they cool completely.
7. Remove and allow to cool completely on a wire rack before storing in an airtight container (don't store until they cool completely or they will turn soft)
Recipe credit: Chef Silvena Rowe