As you can probably tell, I'm somewhat of a choc-a-holic. I'm also a cookie-holic and more recently a peanut butter-holic. (I think I mentioned previously that it's something I never used to like but now can't seem to get enough of) Hence these cookies. They are from the hummingbird bakery cookbook and taste absolutely amazing. Just for fun, I made giant sized cookies and a few 'normal' sized ones as well.
adding peanut butter 
I used an ice cream scoop 
fresh from the oven 
My giant cookie :) 
Love how the chocolate bits melted... yum :) 225g unsalted butter, at room temperature
200g caster sugar
200g light brown sugar
2 eggs
1/2 teaspoon vanilla extract
240g crunchy peanut butter
340g plain flour
2 1/2 teaspoons bicarbonate of soda
1/2 teaspoon salt
75g dark chocolate, chopped
- Preheat the oven to 170C
- Cream the butter and sugars until light and fluffy.
- Add the eggs one at a time, mixing well.
- Beat in the vanilla extract and peanut butter.
- Add the flour, bicarbonate of soda and salt and mix well until a smooth dough is formed.
- Stir in the chocolate until evenly dispersed.
- Using an ice cream scoop (or spoon), place even sized balls of cookie dough on a lined baking tray.
- Make sure the cookies are spaced apart to allow for spreading while baking.
- Bake in the preheated oven for about 10 minutes, or until golden brown around the edges and quite flat. (mine took about 15-18 minutes for the large ones)
- Leave the cookies to cool slightly on the trays before turning out onto a wire rack to cool completely.
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