Homemade with Helen. Peanut and Chocolate Chip Cookies

Homemade with Helen is a new article series from ZILLO Young Reporter and budding chef Helen that will be released every month with a new homemade recipe that everyone can make! 

The recipe this month is: Peanut butter and chocolate chip cookies 

These cookies are perfect to have with a nice drink or when you have friends over, they allow the option for both smooth and crunchy peanut butter! This recipe can easily be halved or doubled depending on the amount of cookies needed. 

Possible allergies in this recipe:

-nuts (peanuts)

-eggs

-gluten (flour)

-dairy (chocolate chips) 

Ingredients needed:

200g Peanut butter of your choice (smooth or crunchy)

175g Caster sugar 

2 Large eggs

160 - 170g Plain flour 

½ salt 

70g of dark chocolate chips

(makes 12 medium cookies)

Instructions: 

Step 1: 

Preheat the oven to 180°C or gas mark 4 (for fan: 160°C) and line 2 baking trays with baking paper

Step 2: 

Add 200g peanut butter to a mixing bowl and add 175g caster sugar. Mix them together until combined.

Step 3:

Add the salt and the 2 large eggs. Mix until combined. 

Step 4: 

Add 160g of flour mix until it forms a dough (if you think the mixture is too runny add a bit more flour, it depends on the type of peanut butter and the size of the eggs) 

Step 5:

Add your chocolate chips and combine. 

Step 6:

Get small amounts of the dough and roll them into small balls, then place on the baking tray and flatten them. Make sure you leave a bit of space between each one as they can expand a little bit. 

Step 7:

Put them in the oven for around 12 minutes, when you lift them out of the oven be careful and make sure that they have fully cooked. Then leave them to cool on a cooling rack, when they have cooled you are ready to eat them. They can be stored in an airtight container for up to 2 days.