260g Smooth peanut butter (I have done this since with “crunchy” peanut butter but preferred the result of the cheaper smooth stuff that I used first time around partly as the cheaper peanut butter spreads less.)
220g light brown sugar, packed
2 Medium Eggs
1 tsp Bourbon Whiskey (I used a cheap brand, no sense in wasting good whiskey and the cheaper brands tend to have more flavourings in them) OR 1tsp Vanilla extract
1 teaspoon baking soda
150g dark, or bittersweet chocolate, chopped roughly (larger chunks are encouraged)
Instructions
Instructions:
Start by creaming together the peanut butter and the sugar on a medium speed. Once they have encorporated, beat in the eggs. One at a time.
Add in the glug of bourbon and beat until the mixture isn’t at all granular.
Beat in the baking soda. Once this is incorporated beat in the chocolate chips. This won’t need much and you don’t want to blitz the chips themselves too much.
Place in the fridge for between 2 and 24 hours. You want the dough nice and chilled.
Preheat the oven to 180°C (160°C fan) and line a baking sheet with greaseproof paper.
Form the dough into small balls and press them (gently, you don’t want these too flat) onto the baking tray a couple of inches apart
Bake for around 8-10 minutes, until the edges have cooked but the center is still gooey.
Allow to cool for a few minutes on the baking tray before transferring to a wire rack.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cookies/peanut-butter-and-bourbon-cookies/