You may have noticed there is a slight theme going on with my baking at the moment I think, but it’s a good one. The results have been quite delicious and I’m having fun playing… that’s the important bit isn’t it? So here is the latest incarnation of my chocolate chip biscuits as I go in search of a recipe with the perfect texture and flavour to suit my vision. I think we may just have it this time.
Having just made the Chunky Choc Chip Biscuits and finding them a bit dry & crumbly, I really wanted to have something that was a bit chewier in texture and stumbled upon this recipe from Curtis Stone. The good news is I got the texture I was looking for and some delicious treats along the way to add to the cookie jar. When you make these the mixture will be slightly stickier than you might expect but go with it as it will work out in the end I promise.
This is a recipe for all the peanut lovers out there!
Chocolate Chunk & Peanut Butter Biscuits
- 200g natural (not commercial) peanut butter
- 100g chopped salted peanuts
- 1 1/2 cups plain flour
- 1/2 tsp bicarbonate soda
- 1 tsp vanilla essence
- 1 1/2 tbl sp honey
- 1/2 cup brown sugar
- 1/2 cup castor sugar
- 150g chopped dark chocolate (over 70%)
- 125g butter
- 1 egg
Pre-heat your oven to 180c.
Cream your butter and sugar until light and fluffy.
Then add the vanilla, egg peanut butter & honey and mix well. Sift your bicarbonate soda and flour together and add into the mixture until you have a soft dough.
Finally stir through the peanuts and roughly chopped chocolate through.
Place teaspoon sized chunks of dough onto a baking sheet allowing a generous space as they will grow. Bake for approx 10-12 minutes or until golden brown around the edges.
The biscuits will still be quite soft when you remove them from the oven, but will firm up as they cool down.
Delicious slightly warm, but equally good cold if you can wait that long.
Happy Baking & Happy Eating,