In a bowl, beat together the peanut butter, sugar and butter until light and creamy. Gradually beat in the eggs. Stir in the chocolate chips then sift the flour over the top and mix to form a softish dough.
2
Divide into four equal portions and form each into a log shape about 16cm (6¼in) long. Chill for 1 hour to firm up. Using a knife, make 14 shallow indents in each log at regular intervals – this will make them easier to cut once frozen. Wrap in greaseproof paper and freeze for at least 4 hours until solid.
3
Preheat the oven to 200°C/180°fan/Gas 6. Line a large baking tray with baking paper. Slice a roll of frozen dough using the pre-marked indents and arrange on the baking tray, spaced a little apart. Bake for about 12 minutes until lightly golden and crisp. Transfer to a wire rack to cool completely.
Cook’s Tips
The chilled cookie dough can be cooked before freezing: simply slice and bake as above, for about 10 minutes instead of 12. Keep the baked cookies in an airtight container for up to a week. For long term freezing, wrap the greaseproof paper-wrapped dough in foil and freeze for up to 3 months. Replace the chocolate chips with chopped nuts or small pieces of dried fruit if preferred or leave plain and use crunchy peanut butter for extra texture.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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