Peanut Butter Chocolate Chip Cookies

In this peanut butter chocolate chip cookies recipe I have replaced the chocolate chips with orange flavored M&M's.  

If you don't want to bake all to cookies at once, prepare them until the stage 6 placing them on a tray lined with baking paper and  freeze, once frozen place the frozen cookies into air tight containers store in freezer until ready to use.  

The cookies can then be baked from frozen, the baking time will take a little longer.

85g (3 oz) unsalted shelled peanuts

170g (6 oz) plain chocolate cut into pieces

230g (8 oz) smooth peanut butter

170g ( 6 oz) soft light brown sugar

115g (4 oz) butter

1 large egg

1 teaspoon vanilla essence

200g (7 oz) orange flavoured M&M's

215g (7 1/2 oz) plain flour

3/4 teaspoon bicarbonate of soda

 1.  Place the peanuts on a baking sheet, and toast the nuts in the preheated oven until golden brown.  Remove and allow to cool.

2.  Place the cooled peanuts in a food processor and chop the peanuts into small pieces.

3.  Place the plain chocolate into a heat proof bowl and place this on top of a saucepan with simmering water (make sure that the bottom of the bowl is not sitting in the water).

Stir the chocolate occasionally until it is smooth and lump free.  Remove from the heat.

4.  Place the peanut butter, brown sugar, and butter into a mixing bowl and beat with an electric mixer on low speed for 2 minutes and then on high for another 2 1/2 minutes.

Add the egg and beat on high for 1  minute, scraping down the sides.

5.  Continue to beat and add the vanilla essence, then add the melted chocolate beat again for about 30 seconds scraping the sides as you go.  

Add the chocolate chips, chopped peanuts, flour, and bicarbonate of soda mix well.

6.  Take tablespoons of dough and shape into balls about the size of a golf ball and place on the baking trays.  Using the back of a fork press gently on each ball to slightly flatten the dough.

7.  Place the cookies in the oven for 20 - 25 minutes.  Allow the cookies to cool for 5 minutes on the tray before  transfering to a wire rack to cool completely.