For some inexplicable reason I’ve realised that we haven’t discussed biscuits that often on this blog. How absurd is that. I mean I love biscuits and cookies, whether they’re chocolate or raisin, plain or covered in chocolate they’re a staple in my diet and life is always that little bit better when you have a full tin of them. Hooray for the fact that we replenished our rich tea stocks today – anyone else partial to a hot chocolate and rich teas of an evening? Tell me that’s not just me?!
Anyway I plan to rectify the lack of biscuit chatter today by sharing some biscuits we’ve made recently. They were discovered over on Amanda’s blog Rhyme and Ribbons a while back and we finally found an occasion to make them about a month ago when we headed off to meet gorgeous baby Isabella. We didn’t in fact take them in the end, but more on that after the recipe! When I first discovered them I knew I’d need to make them soon, mainly due to the name – soft monster cookies. Awesome name right? Thankfully they’re just as tasty as the name suggests and I think everyone will be had pressed not to eat three per sitting – go on I dare you not too!
As ever you can of course follow the recipe that Amanda shared, or you can follow our slightly amended one – I imagine either recipe will result in scrumptious biccies!
So first up you will need:
- 1/2 cup butter/margarine
- 1/2 cup soft brown sugar
- 1/4 cup caster sugar
- 3/4 cup crunchy peanut butter
- 1 egg
- 1 tsp vanilla essence
- 1/2 tsp baking soda
- 1 1/2 cups flour
- 1 cup M&Ms
- 1/4 cup chocolate chips (a mix of white and milk chocolate)
Now get combining and baking like so for delicious cookies.
- Mix together the butter/marg and both sugars
- Next add the peanut butter (make sure you have a sneaky snack of PB at this time, you know in case it’s gone off…), egg and vanilla and mix everything up
- Now add the flour and baking soda until all combined and it’s looking delicious!
- Finally fold in the chocolate chips and M&M’s (next time I might add raisins to get a bit of a fruity mix in there – just a thought for you all)
- Line your baking tray and plop the balls of dough onto the tray, pressing them down gently
- Bake for 10 minutes or so on 180⁰C before removing them, letting them cool (just a little) and eating three whilst they’re warm. Yummy!
One very key piece of advice, from someone in the know… don’t drop the floppy silicone baking sheet you’re using on the floor as you take them out the oven too soon. As the biscuits will land on the floor and you’ll only end up with eight biscuits and not the planned 16. And if you only have eight and two days before you go to your friend’s house you know you’re going minus the biscuits as they’ll be in your tummy in less than 24 hours! Or so I learned anyway!
Consider it a lesson that I learned that you now don’t need to experience, you can can just learn from my pain – aren’t you lucky! Anyway hands up if you’ll be baking biscuits soon – come on you know you want to! Happy baking!
– Fi xxx