When the godchildren came to our home on 17 June 2009 for a baking session, I had initially intended for them to try baking these chocolatey peanut butter cookies. There are very few steps to this recipe and the children would have been able to manage the recipe. However, as it turned out, we ended up baking other items and doing a bit of "wrestling" and "kung-fu fighting" (that is, 3 godchildren against 1 godmother! They called it "zap godma day", "tickle godma day", etc.... *grin*).
If you are attempting to bake these cookies with the aid of a pair of little hands, you may like to follow this recipe as I have typed it out. If, however, you are on your own and would like the taste of the chocolate chips to be more pronounced, I would suggest that you do not mix the chocolate chips with the rest of the ingredients and instead stir in the chocolate chips after you have mixed the rest of the ingredients. By mixing the chocolate chips with the rest of the ingredients, the cookies end up chocolatey throughout instead.
INGREDIENTS1/2 cup butter (softened)
1 cup brown sugar
1/2 cup chunky peanut butter
1 egg
1 tbsp low fat milk
1 1/4 cup plain flour
1/2 tsp baking powder
1 cup semi-sweet chocolate chips
1/2 cup chopped peanuts
METHOD1. Preheat the oven to 180 degrees celsius.
2. Mix all the ingredients in a bowl using an electric mixer.
3. Using a teaspoon, scoop the dough onto your palm and shape into a ball. Lightly flatten the ball before placing it on a baking tray that has been lined with baking paper.
4. Bake for 15 minutes.
5. Let the cookies cool thoroughly before storing in an air-tight container.
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