Those of you who follow me on Instagram may already know that I have only recently arrived back from holiday. What you may not know however, is that it was the first holiday I have been on in many years. In fact it was the very first time my son had ever been on holiday – and he is 6 years old! So let’s just say it was long over due.
We were privileged enough to tag along with our very good friends, and I cannot express how wonderful our time was. On reflection, it was not the amazing sights that made it so great (and believe me – some of them were so beautiful that my mind almost exploded!), but it was more the fact that we got to spend two whole weeks with our beautiful friends. No work, school, distractions from the internet, phone calls, text messages.
Nothing. Just a whole block of time with great people.
It was an actual break.
I also feel compelled to mention the thrill of a real adventure. We went to the outback, so far out of my comfort zone. We travelled from state to state, camping in the desert. I had only ever camped once before, for a singe night (and ended up sleeping in the car) so it was pretty much a brand new experience for me.
And I loved it. And my boy loved it.
In fact, my eyes are welling up with tears as I type this. I am so grateful that we had the opportunity to go. We made memories.
This recipe is attached to our adventure. We had days of driving scheduled, so I baked a double batch of them to have in the car as snacks. Tommy, who is nine, liked these cookies immensely. And can you blame him? I mean, it’s peanut butter and chocolate! Anyway, whist we were munching them down in the back seat of the car, in some crazy middle-of-nowhere place, I promised him I would give him the recipe. And he promised me in return he’d give me his dad’s ginger cake recipe that we all loved so much.
So here you go Tommy, I am fulfilling my half of our deal.
Thanks for the memories buddy!
Peanut Butter + Choc Chip Cookies
Adapted from Breakfast Lunch Tea by Rose Carrarini
Makes about 24, give or take.
- 100g organic crunchy peanut butter
- 100g butter, softened
- 125g raw caster sugar
- 1/2 tsp vanilla extract
- 1 egg
- 170g plain flour
- 1/2 tsp salt
- 1/2 tsp bicarb soda
- 100g dark chocolate, chopped roughly (but quite small)
- With an electric mixer, beat together the butter, peanut butter and vanilla until pale and fluffy.
- Add the egg and beat until well incorporated.
- Fold in the flour and salt. Mix the bicarb with a tsp of hot water and add this to the mixture quickly.
- Next, fold in the chopped chocolate.
- Take the dough out of the bowl (do not eat the raw dough! It’s extremely delicious and you may not have any left!) and knead briefly on a lightly floured bench top. Roll the dough into a log shape, roughly 5cm in diameter and wrap in cling film. Place in the refrigerator for at least 2 hours.
- Preheat oven to 180 decrees C.
- Once cold and hard, remove the dough from the fridge and slice into rounds about 1/2cm thick. Place these on a prepared baking tray with plenty of room between them to allow for them to spread. Bake until golden. I checked mine after 15 mins, then every 3 mins after that. My oven is patchy so some were done before others, so keep your eye on them.
- Place on a wire rack to cool completely.
- Store in an airtight jar.