How to make peanut butter chocolate chip biscuits…

It’s the Queen’s Birthday long weekend here in Sydney, and I should be writing…which means, of course, that I’m baking.

These peanut butter chocolate chip biscuits are super easy to mix up, super quick to bake, and taste super tasty- especially with a cup of tea. As the name would suggest, they do contain peanut butter, so take care that there’s no one with nut allergies in the vicinity… I know, I know, but you can’t be too careful, right?

This recipe comes from Matthew Evans’ Winter on the Farm.

Anyways, the recipe is below:

What you need to do first…

Preheat the over to 350C and line a couple of baking trays with baking paper

What you need…

150g dark brown sugar
100g softened butter
1 egg
½ teaspoon natural vanilla extract
300g crunchy peanut butter (the one you’d get on a supermarket shelf that has a little bit of extra oil and sugar in it, not the pure one with nothing but nuts in it that you know you should be eating)
½ teaspoon salt
½ teaspoon bicarb soda (baking soda)
225g plain flour
200g dark chocolate chips

What you do with it…

Mix the butter and sugar until smooth, then beat in the egg and vanilla, followed by the peanut butter.
Fold in the flour, salt and bicarb, mixing until just combined, and do the same with the chocolate chips.
Taking a spoonful at a time, roll into balls. I reckon a heaped dessert-spoon will get you the right size. Lay them on the prepared trays and press down with a fork.
They’ll take about 10 minutes in the oven. You want them to be tanned, but not too dark.
Cool on a wire rack