CHOCOLATE CHIP, PEANUT & HAZELNUT COOKIES
Photo by Kirsten Jenkins
Ingredients
170g unsalted butter, softened
1/3 cup (95g) smooth peanut butter
½ cup (110g) white (granulated) sugar
1 cup (220g) brown sugar
2 eggs
1 teaspoon vanilla extract
2 ¼ (335g) cups plain flour
1 teaspoon bicarbonate (baking) soda
200g dark chocolate, roughly chopped
½ cup (70g) toasted hazelnuts, roughly chopped
METHOD
Preheat the oven to 160C (320F). Place the butter, peanut butter, white sugar and brown sugar in the bowl of an electric mixer and beat for 4 minutes until light and fluffy. Add the eggs, one at the time, beating until well incorporated. Add the vanilla and beat to combine. Reduce the mixer speed to low, add the flour and bicarbonate soda and beat until just combined. Remove bowl from the mixer and fold through the chocolate and hazelnuts.
Spoon 2 tablespoon balls of the dough onto 2 lined baking trays, leaving a 5cm gap in between cookies. Bake the cookies for 15 minutes or until the edges are golden brown.
Makes 24
Recipe courtesy of Kirsten Jenkins