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All you need is five ingredients (most of them measured in a cup for ease, though we have also given the weighed out measurements) to follow this chocolate chip peanut butter cookies recipe.
THE VERDICT: 5/5
This chocolate chip peanut butter cookies recipe works pretty much perfectly! Super simple and seriously good.
Chocolate chip peanut butter cookies recipe:
PREPARE 15 MINUTES
COOK 15 MINUTES
175g (or 1 cup) light brown soft sugar
1 large egg
250g (or 1 cup) smooth or crunchy sugar-free peanut butter
1 tsp bicarbonate of soda
70g (or 1⁄2 cup) chocolate chips
STEP 1 Preheat the oven to 180C/160C fan/gas 4. Line one or two large baking trays with parchment. Place the sugar and egg in a mixing bowl then use electric beaters to beat together for 1 minute.
STEP 2 Add the peanut butter, bicarbonate of soda and a pinch of salt, then beat on low to combine. Don’t worry if it looks a little lumpy and oily, it’ll come together when it’s baked. Stir through the chocolate chips.
STEP 3 Divide into ten equal portions and lightly roll into balls. Space out on the trays and bake (in two batches if necessary) for about 12 minutes until golden. Cool on the trays for 5 minutes, then transfer to a wire rack. They are very good eaten while still warm or can be cooled completely to room temperature.
Compiled by Eleanor Maidment. Food styling: Katie Marshall. Styling: Charlie Phillips.
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