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
60
What did you think of this recipe?
Kate Sheldon
This is my absolute fave biscuit recipe! Always a crowd pleaser and my son adores both making and eating them! Highly recommended by our whÅnau :)
5
Blake Smith
Very good recipe definitely would use make and eat millions of times!!!
5
Unknown
Quick, easy and super yummy :-)
5
Kate
Easy to make with the kids and turn out really well
5
Rosa marshall-cook
I made these with my grandmother in 8 minutes, we only made 20 biscuits!So much for 30!Although they taste absolutely stunning!
5
Holly
I love this recipe! It has become our go to cookie recipe, just delicious. The cookie dough is also outstanding, if you are a cookie dough lover like me I recommend only cooking the cookies for about 10 minutes so they are still a little soft in the middle.
5
Lois
This is a fantastic and easy recipe to make, so many friends, whanau and colleagues love them. My go to always when taking kai somewhere in a hurry,
5
Mel
Super easy and super yummy.
5
Isabel
Amazing biscuits! Taste delicious and easy to make.10/10
5
Helen
Scrumptious and easy peasy!
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
60
What did you think of this recipe?
Kate Sheldon
This is my absolute fave biscuit recipe! Always a crowd pleaser and my son adores both making and eating them! Highly recommended by our whÅnau :)
5
Blake Smith
Very good recipe definitely would use make and eat millions of times!!!
5
Unknown
Quick, easy and super yummy :-)
5
Kate
Easy to make with the kids and turn out really well
5
Rosa marshall-cook
I made these with my grandmother in 8 minutes, we only made 20 biscuits!So much for 30!Although they taste absolutely stunning!
5
Holly
I love this recipe! It has become our go to cookie recipe, just delicious. The cookie dough is also outstanding, if you are a cookie dough lover like me I recommend only cooking the cookies for about 10 minutes so they are still a little soft in the middle.
5
Lois
This is a fantastic and easy recipe to make, so many friends, whanau and colleagues love them. My go to always when taking kai somewhere in a hurry,
5
Mel
Super easy and super yummy.
5
Isabel
Amazing biscuits! Taste delicious and easy to make.10/10
5
Helen
Scrumptious and easy peasy!
5
You May Like These
.jpg?width=540&height=540&name=Peanut%20Butter%20Biscuits%20(Gluten%20Free).jpg)
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
- 2 cups chocolate chips
ingredients
- 125g butter, softened (or Olivani Spread)
- ½ cup Chelsea Soft Brown Sugar (lightly packed) (100g)
- ½ cup Chelsea Caster Sugar (113g)
- ½ tsp vanilla essence
- 1 egg
- 1 ¾ cups Edmonds Self Raising Flour (263g)
- ½ tsp salt
- ½ cup chocolate chunks or chips (100g)
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
- ½ tsp baking soda
- ½ cup rolled oats
- ½ cup chocolate chips
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
- 1 block of caramel centred chocolate
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
ingredients
- 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?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt