I have a confession to make. I am helplessly addicted to peanut butter. As a child I would scoop tablespoonfuls into my mouth when my parents weren't looking, as an adolescent I added it to my ice-cream, toast..anything I could; and as an adult I chuck it into bakes and frosting.

So when Reese’s peanut butter chips were on sale at the supermarket I took them home to whiz up some magic, which is how these cookies were born. But as with all things delicious things, its utterly too good not to share!

Makes 24 cookies

Ingredients

45g unsalted butter, at room temperature
225g dark chocolate, chopped coarsely
2 eggs
85g soft brown sugar
1tsp teaspoon vanilla bean paste
85g plain flour, sifted
½ tsp baking powder, sifted
a pinch of salt
200g Reese’s Pieces Peanut Butter Chips

Method

Line four baking trays with grease proof paper, and preheat oven to 170degC.

In a microwave proof bowl, place the butter & dark chocolate together & gently melt in the microwave. Start by putting the bowl in for one minute, stir & if the mixture isn’t melted yet; continue zapping in the microwave in 30 second increments (mixing between each time). In a Kitchen Aid (or any other mixer), place sugar, eggs and vanilla together and whisk together until well combined - it will look like a creamy pale orange emulsion. Slowly add the melted chocolate mixture & scrape the sides of the bowl.

In a separate bowl, sift the flour, salt and baking powder together to combine. Gradually add flour into the chocolate mix until just combined. Add remaining peanut butter chips & combine. The batter may feel too soft and runny, which is perfectly fine, place it in the fridge for 15-20 minutes too stabilise. Batter will still be sticky, so using two tablespoons (or plastic gloves if using hands), shape 30g balls of dough & place on lined baking trays evenly.

Bake for 12-15 minutes (with my oven it took 12 mins) & leave on baking trays to cool before removing - the cookies will be soft!

Cookies will keep for up to two weeks in an airtight container. Microwaving the cookie for 10 seconds will give it brownie consistencies - YUM!