Ingredients
Scale
- 1 cup smooth peanut butter (or use crunchy for added texture)
- 3/4 cup dark brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (omit if your peanut butter is salted)
- 1 cup all-purpose flour
- 3/4 cup good-quality dark chocolate chips or chunks
- Optional: 1/4 cup chopped roasted peanuts for extra ruckus
If you’re looking to swap ingredients, don’t fret. Use almond butter or sunflower seed butter in place of peanut butter if allergies are a concern. Maple syrup or coconut sugar can sub for brown sugar, but keep in mind this may alter the texture slightly. For a gluten-free twist, try a 1:1 gluten-free baking flour instead of all-purpose — I’ve tested this variation, and it still brings the same nostalgic magic.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This simple step makes all the difference — clean-up is easier, and your cookies won’t stick, a lesson I learned from many early mornings in Mum’s kitchen.
- In a large bowl, mix the peanut butter and brown sugar together until smooth and creamy. I like to think of this as the ‘getting to know each other’ phase, where the ingredients start to mingle and promise something delicious.
- Add the egg and vanilla extract, beating until the mixture is light and fluffy. This should take about 2-3 minutes — don’t rush, as aeration helps keep the cookies soft.
- Sprinkle in the baking soda and salt, then gently fold in the flour. The dough will be thick and a little sticky, but that’s perfect — it means you’re on the right track.
- Finally, fold in the chocolate chips and roasted peanuts if using. The chocolate should be scattered evenly, like little pockets of delight waiting to be discovered.
- Use a spoon or cookie scoop to drop generous tablespoons of dough onto the baking sheet, spacing them about 2 inches apart. This recipe tends to spread a little, so give them room to breathe.
- Bake for 10-12 minutes, until the edges are golden but the centres still look soft. I always pull them out just before they look done — they continue to cook on the tray and stay wonderfully chewy.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This pause is crucial — I’ve learned the hard way that impatience can turn a perfect ruckus into a crumbly mess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
