Makes 20 large cookies
There were no shortage of tasters when we made these! They were even more peanutbuttery the next day. Every generation of South African children have loved this traditional treat.
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Choc Chip Cookies

You will need

2 baking trays
baking paper
1 large bowl
electric beaters
measuring spoons
oven gloves
cooling rack

1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
75 g butter at room temperature
generous ¼ cup (60 – 80 ml) peanut butter (smooth or crunchy)
1 extra large or jumbo egg, at room temperature


Adjust oven rack to one slot above the middle shelf.
Preheat the oven to 180°C and line two baking trays with baking paper.
Mix cookies according to package instructions, but use only 75 g butter, because we are adding peanut butter. Beat the peanut butter in with the butter.
Roll large rounded tablepoonsful of cookie mixture into balls. Place them 5 cm apart on the prepared trays.
Dip a fork into the reserved dry mixture and use it to flatten the cookies. Press down quite firmly so they end up being about ½ cm thick. Remember to dip the fork after every cookie otherwise the dough will stick to the prongs of the fork.
Bake for 10-12 minutes until golden. Remove the baking tray from the oven and leave the cookies on the baking tray to firm up before gently lifting them onto a cooling rack.
Allow the cookies to cool down completely before tasting! Store in an airtight container.