Halloween Spooky Cupcakes
- 15 mins
- 6 portions
- Easy
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Peanut Butter & Choc Chip Cookies
Thick buttery and nutty cookies packed with chocolate chunks - perfect treats for your Summer days out!
-
Cook: 12 mins
Prep: 10 mins - 12
- Easy
- Suitable for home freezing
Go back
Peanut Butter & Choc Chip Cookies
Thick buttery and nutty cookies packed with chocolate chunks - perfect treats for your Summer days out!
-
Cook: 12 mins
Prep: 10 mins - 12
- Easy
- Suitable for home freezing
Ingredients
| 100g butter | |
| 100g demerara sugar | |
| 75g caster sugar | |
| 100g crunchy peanut butter | |
| 1 medium egg, lightly beaten | |
| 250g Juvela Gluten Free White Mix | |
| 1 tsp xanthan gum | |
| 100g dark chocolate, chopped into chunks |
Method
- In a large bowl, beat together the butter and sugars until light and creamy.
- Stir in the peanut butter and egg, and then add the Mix, xanthan gum and chocolate, mixing to firm a stiff dough.
- Using your hands, roll pieces of dough into the size of golfballs, flatten into rounds and place well apart on a greased and lined baking tray.
- Place in the fridge for at least 30mins (this will stop the cookies from spreading whilst baking).
- Bake in a preheated oven (190ºC/Fan 170ºC/Gas Mark 5) for 12-15 minutes until golden brown. Allow to cool slightly before moving.
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