- 1 1/4 cups (175g) plain flour
- 1/2 tsp baking powder
- 125g butter, at room temperature
- 1/2 cup (120g) castor sugar
- 1/3 cup (60g) brown sugar
- 1/2 cup (140g) chunky peanut butter
- 1 large egg, at room temperature
- 100g dark chocolate, broken into small chunks
- 1/2 cup (90g) white chocolate bits
- 1/2 cup (65g) dried cranberries
- 2 tbs extra of the dried cranberries and white chocolate chips
- Preheat the oven to 180C (160C fan forced). Grease and line 2 large baking trays with baking paper.
- Combine the plain flour and baking powder in a mixing bowl. Attach the turbo beaters to the hand mixer. Place the beaters into the flour and turn the mixer to speed 2 and mix around the bowl to combine the flour and baking powder for 5 seconds. Set flour aside.
- Place the butter and peanut butter into a large mixing bowl. Add the beaters and turn to speed 2 and beat 20 seconds. Add the sugars and combine, increase to speed 5 and beat until combined. Increase to speed 9 and beat for 5 minutes or until light and creamy.
- Decrease to speed 5 and beat in the egg, mixing well. Wipe down the bowl with a spatula. Add the flour. Reduce to speed 2 and combine well.
- Add the chocolate chunks, chocolate bits and cranberries, mix until combined.
- Using a large ice cream scoop or 2 spoons, place large amounts of the dough onto the prepared trays, allowing room for spreading. Flatten each cookie slightly. Stud with the extra chocolate bits and cranberries, gently pushing them into to the dough.
- Bake 20 minutes or until golden brown. Allow to cool 5 minutes before moving to a rack to cool completely.
* Recipe can be doubled if desired.
* Use crunchy or smooth peanut butter or almond butter
* Sultanas can be used in place of cranberries