These Peanut Butter Cookies have the most amazing melt-in-your-mouth texture, with perfectly crisp edges and a salty peanut butter centre.
*makes about 20 cookies
- 180 g flour
- ¾ teaspoon baking soda
- 100 g salted butter, softened
- 90 g granulated sugar
- 90 g brown sugar
- 180 g crunchy peanut butter, room temperature
- 1 egg
- 1 teaspoon vanilla extract
- Pre-heat the oven to 180°C. Line a baking tray with baking paper.
- In a mixing bowl, cream together the butter and sugars until light and fluffy
(about 4-5 minutes).
- Mix in the peanut butter and then the egg. Add in the vanilla.
- Fold in the flour and baking soda until just combined.
- Shape the dough into balls and then place on the baking sheet, leaving 2 inches of space between each ball.
- Use a fork to flatten the cookies, then press in the opposite direction creating a criss-cross pattern.
- Bake for 9 minutes and leave to cool completely.
I’ve been making chocolate ice cream for a while now, but putting it toasted peanuts and caramel was a revelation. Because it perfectly captures the essence of my favourite candy bar – Snickers. I think I’ve just made the best chocolate ice cream I’ve ever made. Well, it’s more than just chocolate ice cream. It’s dark and dreamy, buttery and caramel-y. There’s bitter bits of dark chocolate, crushed toasty peanuts, and swirls of golden caramel.
- 500 g milk
- 250 g heavy cream
- 4 tablespoons sugar
- ½ teaspoon cornflour
- 150 g dark chocolate
- semi sweet chocolate chunks
- ½ cup toasted peanuts
- 6 tablespoons salted caramel sauce
- Add the milk and sugar into a saucepan and place over medium-low heat.
- Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
- Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about half.
- Add in the cornflour mixture and cook for an additional 2-3 minutes, or until the mixture has thickened to the consistency of condensed milk.
- Add in the dark chocolate and stir until melted.
- Take it off the heat and let it come to room temperature
- Store the mixture in the fridge to cool completely.
- Whip the heavy cream until soft peaks form.
- Fold the cream into the chocolate mixture.
- Fold in the salted caramel sauce and crushed peanuts.
- Store in an air-tight container or a baking tin covered with cling-film and secured with a rubber-band.
- Freeze for 8 hours at least.