Soft Brown Sugar
This popular sugar is used...
- Ingredients
- Method
Ingredients
- 125g butter, softened (or Olivani Spread)
- ½ cup peanut butter (smooth or crunchy) (125g)
- ½ cup Chelsea Caster Sugar (113g)
- ½ cup Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar (100g)
- 1 egg
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Powder
- ¼ tsp salt
- 1 cup chocolate chips (175g)
- Sea salt, to sprinkle (optional)
Additional tips
This recipe also works well as a gluten-free option. Simply replace the Edmonds Standard Grade Flour with Edmonds Plain Gluten Free Flour.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
61
What did you think of this recipe?
Gill
Delicious
5
Ryan Kwok
great really yummy
5
Luke
Made these into 12 New York style chunky cookies. Crunchy on the outside soft and fudgey on the inside. Delicious!
5
Olive
We made a double batch just to eat the cookie dough it was amazing my cat and dog love it as well
5
Bradie
Very easy to make and very yum - everyone loved them!
5
Em
Very yum and easy!
5
Cinnamorall🏡🌄❤️🔥
Are easy to make but are a bit oily.
4
Ari
so yum!
5
Denise
Made these gluten free and they were delicious .
5
Janine
I've been baking these cookies for years. They were a favourite for our kids when they were growing up. Recently starting making them again and the kids (28, 31 & 34) are still fans as are anyone new I share them with.
5
Method
Preheat oven to 180°C bake. Line 2-3 large baking sheets with baking paper.
Cream the Tararua Butter, peanut butter and sugars together until light and fluffy. Beat in the egg.
Add Edmonds Standard Grade Flour, Edmonds Baking Powder and salt. Mix well. Stir in the chocolate chips.
Roll heaped tablespoons of cookie dough into balls and place on prepared trays, leaving enough room for the cookies to spread. Flatten with a fork. Bake for 12-14 minutes, or until golden brown.
Leave to cool on trays for 5 minutes before transferring to a wire cooling rack. Sprinkle with a little sea salt, if desired.
Additional tips
This recipe also works well as a gluten-free option. Simply replace the Edmonds Standard Grade Flour with Edmonds Plain Gluten Free Flour.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
White Sugar
The uniform size of the...
Reviews
61
What did you think of this recipe?
Gill
Delicious
5
Ryan Kwok
great really yummy
5
Luke
Made these into 12 New York style chunky cookies. Crunchy on the outside soft and fudgey on the inside. Delicious!
5
Olive
We made a double batch just to eat the cookie dough it was amazing my cat and dog love it as well
5
Bradie
Very easy to make and very yum - everyone loved them!
5
Em
Very yum and easy!
5
Cinnamorall🏡🌄❤️🔥
Are easy to make but are a bit oily.
4
Ari
so yum!
5
Denise
Made these gluten free and they were delicious .
5
Janine
I've been baking these cookies for years. They were a favourite for our kids when they were growing up. Recently starting making them again and the kids (28, 31 & 34) are still fans as are anyone new I share them with.
5
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ingredients
- 200g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 125g butter, softened (or Olivani Spread)
- ½ cup Chelsea Soft Brown Sugar (lightly packed) (100g)
- ½ cup Chelsea Caster Sugar (113g)
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ingredients
- 125g butter, softened (or Olivani Spread)
- 1 cup Chelsea White Sugar (225g)
- 1 egg
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 2 Tbsp cocoa powder
- 1 tsp Edmonds Baking Powder
- Pinch of salt
- 1 cup roasted peanuts (155g)
ingredients
- ⅓ cup cooking oil
- 3 Tbsp peanut butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 egg
- 1 ¼ cup self raising flour or standard flour with 1 tsp baking powder
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- ½ cup rolled oats
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ingredients
- 2 cups crunchy peanut butter
- 2 cups Chelsea Caster Sugar
- 2 eggs
- ½ tsp Vanilla essence
ingredients
- 125g butter, chopped, at room temperature
- 1 cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar, lightly packed
- ½ cup crunchy peanut butter
- 1 egg, beaten
- 1 cup rice flour
- 1 tsp baking powder
Topping
- ⅓ cup finely chopped chocolate
- ¼ cup chopped peanuts
ingredients
- 125g butter
- 1 cup Chelsea Soft Brown Sugar
- 1 cup desiccated or shredded coconut
- ¾ cup peanut butter (crunchy)
- 1 cup Edmonds Plain Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 2 cups extra crunchy peanut butter
- 1 cup Chelsea Icing Sugar
- 1 cup Chelsea White Sugar or Raw Sugar
- 2 eggs
- ½ teaspoon vanilla essence
ingredients
- 225g butter
- 350g flour
- 225g Chelsea White Sugar
- 2 tsp baking powder
- 1 egg
- ½ cup of chocolate chips
ingredients
- 200g butter, cubed
- 200g dark chocolate, roughly chopped
- 1 cup Chelsea Dark Cane Sugar (200g)
- ½ cup Chelsea Caster Sugar (113g)
- 3 eggs
- 2 tsp vanilla extract
- 1 cup plain flour (150g)
- ½ cup cocoa powder (40g)
- ½ tsp salt
- 150g milk chocolate, roughly chopped
- ¾ cup smooth peanut butter (195g)
- vanilla ice cream or whipped cream, to serve
ingredients
- 220g unsalted butter, softened (1 cup)
- ¾ cup Chelsea Soft Brown Sugar, packed
- 1 cup Chelsea White Sugar
- 2 eggs
- 1 tsp vanilla
- 3 ½ cups plain flour
- 1 ½ tsp salt
- 1 tsp baking soda
- 1 ½ cups chocolate chips
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ingredients
- 125g butter
- 1 cup flour
- ½ cup Chelsea Icing Sugar
- 1 cup approx lightly salted and roasted shelled peanuts
- 50g butter, melted
- 1 egg
- 1 cup Chelsea Soft Brown Sugar
- 1 teaspoon vanilla essence
- 2 tablespoons smooth peanut butter
ingredients
- 125 g softened butter
- 1 cup of Chelsea White Sugar
- 1 egg
- 1 ½ cups of flour
- 1 teaspoon of baking powder
- Pinch of salt
- 2 tablespoon cocoa
- 1 cup of peanuts, roasted and husked
ingredients
- 50g butter
- 2 Tbsp Chelsea Golden Syrup
- 1 egg
- ¾ cup Chelsea Caster Sugar
- ¼ cup cocoa
- 1 cup self raising flour
- 1 tsp baking soda
- 1 cup milk
- 1 cup chocolate chips
- 1 cup crushed cornflakes
ingredients
- 125g Butter
- 1C Chelsea White Sugar
- 100g Carrot, grated
- 1Tbs Cocoa
- 100g Chocolate Chips
- 1¼ Plain Flour
- 1Tbs Milk
- 1 Egg
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- 2 cups flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup butter, softened
- 1 cup (packed) Chelsea Soft Brown Sugar
- ½ cup Chelsea Raw Sugar
- 1 Tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups dark chocolate chips
- 1 cup nuts (optional)
ingredients
- 130g butter, room temperature
- 1 cup Chelsea Demerara Sugar
- 1 egg, room temperature
- ½ tsp vanilla extract
- ⅔ cup plain flour
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutme
- ¼ tsp cloves
- ½ tsp salt
- 2 cups rolled oats
- 1 cup chopped dark chocolate
ingredients
- 1 cup Chelsea White Sugar (225g)
- 1 cup self raising flour (150g)
- 100g butter, cubed
- 2-4 Tbsp peanut butter (depending on how strong you like the peanut butter flavour)
- 1 egg
- 1 tsp vanilla essence
- 1/2 tsp olive oil
- 1 cup chocolate chips or roughly chopped eating chocolate (milk or dark) (200g)
sea salt, to sprinkle (optional)
learn about baking
How to Choose SugarFor Baking?
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