- 170g unsalted butter
- ¾ cup brown sugar
- 1 egg
- ¼ cup white sugar
- 2 teaspoon vanilla essence
- 2 cups white standard flour
- 2 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cornflour
- 140g milk choc chip
- 140g white choc chip
- Reese’s peanut butter cups (optional)
Baking is one of those activities that I like to do when the weather is really bad outside. During the weekend, it wouldn’t stop raining so I decided that I will bring out the KitchenAid Mixed and bake some cookies.
Stir the butter in the mixer until soft. Add in the brown and white sugar, and beat until combined. Then add in the egg and vanilla essence, and mix until everything is combined fully.
Add the flour, cornflour, baking soda and salt into the mixture and mix at medium speed until all the ingredients have been combined.
Add the chocolate chips and mix slowly for a few seconds.
Wrap up the mixture and put it in the fridge for a few hours.
Preheat oven at 180 degrees Celsius for 15 minutes
Take mixture out of fridge and wait till it becomes room temp.
Crush peanut butter cups into chunks.
Roll the cookie dough into golf ball size. Press some peanut butter chunks / extra chocolate chips onto the top of the cookie dough.
Bake for 9-10 minutes until the edges are golden, then take the cookies out of the oven and wait until it sets fully before moving the cookies onto a cooling rack.
Eat one while it is still warm and gooey, and leave the rest to cool before storing it in an air tight contained at room temp.