This recipe is derived from my mother’s recipe that she used to make when I was growing up. She used chopped peanuts and more butter and she only ever used 1/2 a pkt of choc chips (what’s up with that?!). I am a huge fan of anything containing peanut butter and chocolate as well as using 2 different types of choc chips. However I still use her recipe each time I make them as a base because she handwrote it on the back of a letter she sent me 13 years ago. It makes me smile to see her handwriting even though I know the recipe by heart 
Ingredients (makes 24 biscuits)
- 150g Butter at room temp
- 1/2 cup caster sugar
- 1/2 cup firmly packed brown sugar
- 2 eggs
- 2 1/4 cups plain flour
- 1tsp bi carb soda
- 1/2 cup crunchy peanut butter
- 1/2 pkt Nestle Dark choc bits
- 1/2 pkt Nestle White choc bits
Method
- Preheat oven to 180 degrees. Line baking tray with baking paper.
- Beat butter and sugars together in mix master until creamy and pale. Beat in 2 eggs.
- Beat in sifted flour and bicarb soda on medium setting, then add peanut butter until well combined.
- Gently mix in both lots of Nestle Choc Chips. Roll into tablespoon sized mounds onto prepared tray. Flatten a little with back of a fork.
- Bake for approx 10 - 12 minutes until slightly golden on the edges. Cool on wire rack.
- Store some in airtight container and lock the rest away as hubby will eat them in one sitting otherwise.
Notes
If you can get most of the mix into the oven, you are a better person than I. The kids and I love the raw mix! Another use for this batter is to pop blobs into a standard fridge cheesecake recipe once you've poured it into the tin. Once it's set, it's delicious...yum!
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