Hope everyone had a great weekend! My weekend consisted of eating a lot of burgers, tasting local craft ciders and indulging in WAY too many of these moreish peanut butter chocolate chip cookies!
These cookies are so yummy. The peanut butter flavor isn’t overpowering (think toned down version of a peanut butter cup) and they’re crunchy on the outside & chewy on the inside! Peanut butter and chocolate is always a winning combination in my book.
They are so easy to make and you get about 40 cookies from one batch, so definitely enough for a crowd! I basically just adapted my go-to chocolate chip cookie dough by adding peanut butter to half the amount of butter (so 125g butter & 125g peanut butter). I went with smooth peanut butter, but it would definitely work with chunky peanut butter too!
I am so happy with this recipe and I hope it will become a staple in your cookie arsenal!
Peanut Butter Chocolate Chip Cookies
- 125g butter
- 125g peanut butter
- 3/4 cup caster sugar
- 3/4 cup brown sugar
- 1 extra large egg
- 1 tsp vanilla extract
- 2 cups plain flour, sifted
- 1 tsp bicarbonate soda
- 2 tbsp milk
- 300g chocolate chips
- Preheat the oven to 180°C and line some baking trays with baking paper.
- In a large bowl, cream butter, peanut butter and sugars together, then add the egg, milk and vanilla. Mix well.
- Mix in the sifted flour and bicarbonate soda, in 2 batches.
- Mix in the chocolate chips, cover the bowl with cling-wrap and chill in the fridge for 45 min.
- Roll level tablespoons of the chilled cookie dough into balls and place about 3cm apart on the prepared baking trays.
- Bake about 12 min. Allow to cool on trays.
Moist, gooey chocolate cupcakes smothered in feather light marshmallow frosting. Absolute heaven!
As I get older, I’ve found that I can’t quite handle super sweet buttercream anymore (the exact same buttercream that I used to adore when I was a kid). I find myself craving a more balanced cupcake-to-frosting sugar ratio and this recipe delivers just that. The cupcake packs a rich chocolate punch and the frosting is a lovely, subtle addition that doesn’t overwhelm your sweet tooth!
These chocolate cupcakes are easy to make and always come out perfect.
The heart of these chocolate cupcakes is the melted butter, water, cocoa and oil mix.
The cupcake batter is quite runny and it can get a bit messy when you fill your cupcake cases.
After about 15 min in the oven, the cupcakes are perfectly puffed up.
The marshmallow fluff is quick and delicious (I just end up eating it straight out of the mixer).
The first step in the 2 step process to make marshmallow fluff is to whisk all your ingredients in a bain marie (bowl over a pot of simmering hot water), until they are white and fluffy. You then transfer the mixture to a stand mixer and let it go for 10 min!
I decided to amp up the chocolate flavor by decorating these bad boys with grated chocolate, but they would be equally as good topped with nuts, sprinkles or just more marshmallow fluff!
Chocolate Cupcakes with Marshmallow Frosting
- 250ml self-raising flour
- 250ml sugar
- 2.5ml baking powder
- Pinch of salt
- 62.5g butter
- 125ml water
- 1/4 cup cocoa
- 1/4 cup oil
- 1 large egg
- 1/4 cup buttermilk
- 3 large egg whites
- 150g caster sugar
- 2 tbsp golden syrup
- Pinch of salt
- 1 tsp vanilla extract
- Preheat the oven to 180°C and line a 12 hole muffin pan with cupcake cases.
- Heat butter, water, cocoa and oil in a small saucepan, over medium heat until everything is melted and starts to boil. Remove from the heat and cool for 10 min.
- Meanwhile, sift the flour, sugar, baking powder and salt into a large bowl.
- Mix the buttermilk and egg in a jug.
- Add the chocolate mixture to the dry ingredients and stir well.
- Add the buttermilk mixture to the chocolate mix and stir until it’s well-combined.
- Pour the batter into the prepared pan and bake for about 15 min.
- Remove from oven and cool, in the pan, for 1 hour.
To make the frosting:
- Put all of the ingredients into a bowl over a pot of simmering water.
- Beat with an electric hand mixer until all of the ingredients combine and the mixture becomes white and thickened.
- Transfer the mixture to the bowl of a stand mixer and whip on high for 10 min, until it becomes fluffy and doubles in size.
- Once your cupcakes have cooled, fill a piping bag with your marshmallow frosting and pipe swirls onto each of your cupcakes.
- Top with grated chocolate, nuts or sprinkles.
This is the first short post in a weekly “Simple Supper” recipe segment that I’ll be doing. All the recipes will be easy to make and budget friendly (Bonus!).
This bacon & pea pasta recipe is so simple and delicious that it’s become a firm family favorite in my home. It only takes about 30 min to make and you end up with a light pasta dish that’s comforting & filling! Check out the recipe below 🙂
Simple Bacon and Pea Pasta
- 350 – 400g pasta (I used Penne)
- 200g streaky bacon, cooked
- 1 cup frozen peas
- Half an onion, chopped
- 100ml white wine
- 2 tbsp butter
- 1 clove garlic, crushed
- 125g cream cheese
- 1/2 cup grated Parmesan cheese
- Salt, pepper & paprika, to taste
- Cook pasta in boiling water, until al dente, about 15 mins.
- Drain pasta and reserve 4 tbsp of the pasta water.
- Cook bacon until crispy (I cook it in the microwave, on high, 4-5 pieces at a time for about 30 sec – 1 min per piece, but you can cook it anyway you like).
- While your bacon is cooking, melt butter in a large frying pan, over medium heat.
- Add peas, onion and garlic to butter and cook for 5 mins.
- Add wine and saute for an additional 5 mins.
- Add cream cheese and stir until melted.
- Season your sauce with salt, pepper and paprika, to taste.
- Add your reserved pasta water and pasta to your sauce and toss until coated.
- Serve, topped with grated Parmesan.