Soft-Baked Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies
adapted from fellow expat Laura English Painter's recipe!



1 1/4 cup plain flour
3/4 tsp baking soda
1/4 tsp salt (if you use salted butter leave this out)

1/2 cup butter
1/2 cup peanut butter (I was low so I threw in a few tbsp of cashew butter)
1/2 cup sugar (I used half splenda, so we can all get cancer)
1/2 cup brown sugar

1 egg
1/2 tsp vanilla (I'm known to be quite generous with vanilla when it comes to cookies)

optional:
Maybe, 1/2 cup chocolate chips? More? Whatever you'd like.

Directions

Preheat oven to 190C/375F

1. Sift flour, baking soda and salt and set aside.
2. Cream butter, peanut butter, sugars.
3. Add egg and vanilla to creamed mixture.
4. Throw in your chocolate chips now (I just crushed up a bit of a left over dark chocolate bar)
5. Slowly add the flour mixture.

I used a small scoop to make the perfect small cookies. Just remember these make better small cookies, so don't be too generous when scooping on to your pan.

Bake for 6 minutes (mine needed 7, could be my oven).
Take then out of the oven and leave to cool for 1 minute on the pan. Then move to cooling rack.

I think these are best the next day. They will seem as though they are not done on the inside. If you leave them, they will be like soft bake the once they are entirely cooled!