Chewy gooey peanut butter and chocolate chip cookies

    (16)
    30 min

    Gooey and delicious! These are luxury chocolate chip cookies - loaded with chocolate chips, studded with marshmallows and made with a combination of rye and plain flour. The peanut butter gives a nice chewiness and nutty flavour without chunks of nuts.


    22 people made this

    Ingredients
    Serves: 18 

    • 200g smooth peanut butter
    • 100g butter or margarine
    • 275g dark brown soft sugar
    • 1 egg
    • 3 tablespoons milk
    • 1 tablespoon almond extract
    • 125g plain flour
    • 75g rye flour
    • 3/4 teaspoon bicarbonate of soda
    • 3/4 teaspoon salt
    • 170g plain chocolate chips
    • 25g plain mini marshmallows

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4. Grease cookie sheets.
    2. In a medium bowl, cream together the peanut butter, butter or margarine and dark brown soft sugar. Stir in the egg, milk and almond extract. Sift together the plain flour, rye flour, bicarbonate of soda and salt, add to the creamed mixture and mix until just combined. Finally, stir in the chocolate chips and mini marshmallows.
    3. Drop cookies by rounded teaspoonfuls onto the prepared baking trays. Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool for 1 minute on the baking trays before removing to wire racks to cool completely.

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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (13)

    by
    2

    tips: DO NOT use muscovado sugar - the recipe above requires brown sugar but don't resort to this really 'dark' version. [Best parts about this recipe]: it had a wonderful texture - at once both crunchy and gooey - that I've struggled to achieve with other recipes; was perfectly chocolately; family and friends loved it (even the ones who don't like peanuts…(there's a reason for this as listed below)). [Criticisms]: couldn't taste the peanuts very much as almond extract seemed to cancel the flavour out and although they still tasted good, they didn't taste very peanutty.  -  03 May 2011

    LeahEvans
    0

    Seriously gooey, chewy and amamzing! I tweaked the recipe to: - 100g of caster sugar only (all I had in the cupboard, no brown sugar used at all). - 1 tbls of molasses (for energy boost) The recipe made 24 if a teaspoon blob is used. Don't mold, just a heaped blog works fine and less time consuming. Baking paper made for a none-stick, perfect cookie. The cookies still turned out gooey and chewy, and still are sweet enough 😊  -  03 Mar 2018

    0

    Nice cookies. I didn't have any eggs so just added extra milk in place, seemed to work fine. I used normal flour and Demerara sugar. I didn't have almond extract (would have used vanilla if I'd had some!) just used extra milk to replace the liquid. I found them quite peanutty if I had a mouthful without any chocolate in (but then I didn't add marshmallows). Obviously depends if you want really peanutty ones or not! Oh and using heaped teaspoonfuls made at least 24.  -  09 May 2015

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