By Simon Greenwood-Haigh

Chewy Peanut Butter Chocolate Chunk Cookies

These cookies are crisp on the outside and delightfully chewy in the middle, cookie perfection!


  • 115g butter, softened
  • 125g caster sugar
  • 125g light brown sugar
  • 2 medium eggs
  • 225g Proper Nutty peanut butter
  • 1 ½ tsp vanilla extract
  • 175g plain flour
  • ½ tsp bicarbonate of soda
  • 100g dark chocolate chopped into chunks


  1. Cream together the butter and both sugars until light and fluffy.
  2. Add the eggs, one at a time, beating after each addition.
  3. Beat in the peanut butter (add a pinch of salt if using Nowt but Nuts) and vanilla extract.
  4. Sift together the flour and bicarbonate of soda and add this in 2 or 3 additions, beating until only just combined.
  5. Gently mix in the chocolate chunks.
  6. Scoop or dollop the mixture – approx. 50-60g mixture per cookie – placed 3” apart onto a baking tray lined with baking paper. Flatten slightly.
  7. Bake at 160ºC (140ºC fan) for 15-18 mins or until the edges are golden and the centres barely cooked*
  8. Allow the cookies to cool on the baking trays for 5 mins before transferring to a wire rack to cool completely.

*To ensure a soft, chewy cookie, the trick is to slightly underbake them. Makes 16-18 cookies


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