This recipe is originally from a lovely lady, Judit Stahl, who is well-known in the Hungarian gastronomy scene.
These cookies are crispy on the edges, soft and chewy inside. We barely had a chance to take photos as they disappeared so quickly. I would highly recommend doubling the ingredients. You will see why. 🙂
- 200g all-purpose flour
- 1 tsp baking powder
- 1 pinch of salt
- 100g unsalted butter (softened)
- 100g light soft brown sugar
- 1 egg
- 1 tsp vanilla extract
- 100g crunchy peanut butter (on room temperature)
- 100g milk or dark chocolate (cut into cubes or use chocolate chips)
Preheat the oven to Gas Mark 4 (180 C). Line a baking tray with baking parchment.
In a mixing bowl, combine flour, baking soda and a pinch of salt, set aside.
In another bowl, cream butter and sugar until fluffy. Add egg, vanilla extract and peanut butter, mix them together well.
Stir in flour mixture until just combined, then fold in chocolate cubes/chips.
Using 2 tablespoons (or your wet hands), scoop the dough onto the baking parchment lined tray.
Bake the cookies for about 12-15 minutes. Let it cool for at least 10 minutes on the tray before transferring to the wire rack to cool completely.