Peanut Butter Chocolate Chip Cookies for my Fishboy

He is called Fishboy because he is the only fish in the sea. My fishboy (or my boyfriend), Ahvid has received the benefits of my baking for almost two years now, but in all this time I have failed to deliver him a perfect batch of peanut butter chocolate chip cookies, which he says are his favourite. I've tried once, but I didn't think they were very good, despite him saying they were. I still don't believe him that they were any good. So, here I must make the perfect batch of cookies to serve a perfect batch of boyfriend. He makes me very happy, more happy than even baking can make me. One day with his businessy mind, we'll start a little bakery together. Hopefully! He is the best, and he deserves much more than cookies, but this is how I can appreciate him through the internet among many other ways:

This will make a batch of 30 delicious cookies with a chewy/gooey texture. Great with a glass of milk!! Just to spark it up a little bit, instead of using normal chocolate chips I used Galaxy Counters (Galaxy chocolate is way better in my opinion) and I used some Reeses Pieces candy. Here's the ingredients:

• 150g salted butter, softened
• 100g of crunchy peanut butter (you can also use smooth but I prefer it crunchy to get the bits of peanut in there!)
• 80g light brown muscovado sugar
• 80g granulated sugar
• 2 tsp vanilla extract
• 1 large egg
• 225g plain flour
• ½ tsp bicarbonate of soda
• ¼ tsp salt
• Two bags of Galaxy Counters
• Two (large) bags of Reeses Pieces

Tools:

• Baking tray or sheet
• Non-stick baking paper
• Whisk
• Wooden spoon
• Large mixing bowl
• Little jug
• Sieve
• Measuring spoons
• Ice cream scooper (with the little release button) or teaspoon
• Spatula

The method is very simple and easy, even the least experienced baker could do it!  You'll need to preheat the oven to 190C/375F/gas 5 before we start.

The first bit (if you've followed my other two recipes) will be very familiar to you: you'll need to beat the butter and both sugars together until they're light and creamy in texture. Now, add the peanut butter and again beat until it's very smooth and not stiff. In the little jug, beat the egg and vanilla essence until combined, then as per usual add tiny bits at a time to the butter mixture, beating after every addition until it's perfectly smooth. Remember, don't add it all at once or you risk curdling the mixture! Now for all the dry ingredients: the salt, bicarb, and flour. Sift those all at the same time onto the mixture, and then lovingly fold it in with a careful hand. Lastly add the chocolate and Reeses and the mixture is done . It should be thick, soft, sticky, creamy, and come together like a very soft, plyable dough. 

The bake: You should line your baking tray with the paper and then with your ice cream scooper or spoon dollop the mixture on to the tray, making sure you leave quite a bit of space between each dollop. Do not crowd the tray or you'll end up with one giant square cookie! You may need to bake them in a couple batches if you can't fit them all on your tray. Now bake them in the oven for about 10 minutes or until the edges are golden and the middles still a bit squishy. 

Once you take them out, they'll look and feel squishy like they're undercooked, but do not put them back in the oven! Cookies come out of the oven being very squishy, and then firm up once you leave them to cool for a little while. So, when you've taken them out, leave them to cool on the tray for at least 10 minutes before transferring them to a cooling rack with your spatula. You can risk breaking them if you use your hands, so I'd advise to use a very thin spatula to get underneath them and lift them onto the rack. Don't leave them to cool too long though, because they're best when served warm! :D

Enjoy them with a cold glass of milk.

Nom nom nom! :D

I hope these cookies make you feel very American, they certainly evoke that kind of feeling in me! Until next time!

Bea

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