These cookies are my all time favorite sweet treat. They are really easy to make and taste incredibly good (even if I do say so myself). They literally melt in your mouth, thanks to the copious amounts of chocolate and peanut butter. They are just deliciously soft, chewy and dreamy. The other great point about these is you can source everything in your local GS or Family Mart (I’m old school, it will never be CU to me). I love to eat these straight out the oven, when they are still soft and gooey in the middle. I usually give them a minute or two to set so I can get them off the tray first. Washed down with a glass milk these are pretty hard to beat.
This recipe will produce a fair amount of cookies, 12 large ones or 24 small ones. I like to bake up a batch or two then when I am full to bursting and have a few left over for tomorrow, I roll them into balls, put them on a baking tray then pop them in the freezer. That way the next time I’m in the mood for something sweet, I just pop a ball or two into the oven and minutes later I have freshly baked cookies.
220g butter or margarine (I use the ottogi corn spread that they sell everywhere as its cheaper)
200g white sugar
100g brown sugar
300g of plain flour (I use the one for noodles and dumplings)
1/2 teaspoon of baking soda
4 tablespoons of peanut butter
150g of chocolate chips (or 3 dove bars, cut into chunks)
Cream together the sugar and butter until its light and fluffy. Add the egg then stir in the peanut butter. Next mix in the chocolate chips. Stir in the flour, baking soda and salt. Roll the mixture into large balls and flatten the mixture with your hand. Bake the cookies at 200 degrees celsius for about 10 minutes, my oven is very quick so I have to keep an eye on them as they can burn. When they are done serve with a glass of milk and enjoy. Voilá my yummy scrummy choconut cookies.