Chocolate peanut butter cookies (no chill, no roll dough)

I am the whitest girl you will ever meet but I feel that the addition of the brackets to this blog post sound like something Snoop Dog would rap. Or not – see previous comments RE white girl.

The reason I added these key words is when I’m on a mission to find a new baking recipe I am often hobbled by the little words that are usually hidden two-thirds of the way through the recipe ‘allow dough to chill in fridge for 2 hours.’ Ain’t no-one got time for that when school pick-up is looming.

Or the dreaded words – roll dough out until 2cm thick, cut out shapes, place in fridge for another half hour…

No! I want to throw some ingredients together, whack them in the oven and have something to give Misses 7 and 9 for afternoon tea.

When I found this recipe online (I think at taste.com.au) I was smitten. It had the flavours everyone loves, it was quick, and it produces a chunky, delicious cookie that had everyone in raptures. Winner!

I tweaked this a bit.

GATHER:

100g unsalted butter, chopped

200g dark chocolate, chopped

1/3 cup crunchy peanut butter

1/3 caster sugar

1 egg, lightly beaten

1 1/4 cups plain flour

1 tablespoon cocoa powder

LET’S GET TO IT:

Preheat oven to 180°C and line two baking trays with non-stick baking paper.

In a glass or ceramic bowl place the butter and half the chocolate. Place over a small saucepan of barely simmering water but don’t let bowl touch water. Stir until smooth and melted; remove from heat.

Stir in peanut butter, sugar and egg.

Fold in flour and cocoa, and stir. Using a silver spoon stir in the remaining chocolate.

Roll dough into a ball the size of a large walnut and flatten slightly.

Bake for 12 minutes until cooked but still soft in the centre. Cool on trays for 5 minutes, then transfer to a wire rack to cool completely.

Tags: baking, biscuits, chocolate, cookies, cooking, easy, fast, food, peanut butter, recipe, snack, treat