Alice is

cooking Peanut Butter Chocolate Cookies

June 15, 2013

Peanut butter cookies

I went to Gail’s Bakery the other day, not one of their many cafes dotted around London, but the restaurant branch in the West End, a one off, where they offer small sharing plates, cocktails etc. It was a nice enough meal, but one thing that stood out were the cookies that they offered up for dessert, ‘fresh from the oven’ alongside a mini bottle of ice cold milk. I instantly became an 8-year old with an American accent, and I liked it.

So I’ve basically copied Gail’s, everything about it, even the straw. Guilty. EXCEPT my cookies have peanut butter in them as well as chocolate. So that makes it ok.

This basic cookie mix can have anything added, nuts, different flavoured chocolate, spices, fruit. This one is quite American-sweet-chewy.

You’ll need:

Peanut butter cookie ingredients

250g plain flour

1/2 teaspoon bicarbonate of soda

1/2 teaspoon salt

140g unsalted butter

200g dark brown soft sugar

100g caster sugar

1 tablespoon vanilla essence

1 egg

1 egg yolk

1 bar of dark chocolate (I use 85%)

2 tablespoons of crunchy peanut butter

Start by sifting together the flour, salt and bicarb and leave to one side. Melt the butter in a small pan or microwave and mix it together with the peanut butter, brown sugar and caster sugar in a large bowl. You should have a gooey, sugary paste.

melted butter

Beat in the vanilla essence, egg and yolk until creamy. Add the flour mix and stir well to combine. You should have a soft dough that comes together in a ball easily.


Add your roughly chopped chocolate and stir in. Wrap the dough in clingfilm and leave in the fridge for at least an hour. This mix can be kept in the fridge for about 2 weeks, or frozen.

Cookie dough

When ready to bake, form a lump of dough about the size of a ping pong ball, roll it into a ball in your hand, put it on a lined baking tray and squash it slightly (leaving space for it to spread out). Bake on 170°C / 340°F for 10-15 mins, until browning round the edges. Chocolate cookies

One should really leave them to cool on a wire rack, but personally I think they’re best eaten warm with a glass of something milky, Gail’s would agree, right Gail’s?






1 Comment

  • Tina Jui

    August 25, 2013

    Love how this recipe is an American-sweet-chewy cookie! I just moved to London from LA, and sometimes miss the sweets there!

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