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Recipe by Angela Nilsen

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1. Preheat the oven to 180C/gas 4/fan 160C.Gather together and weigh all the ingredients.
2. Chop 200g/7oz of the plain chocolate into rough, irregular chunks. Chop the milk chocolate in the same way, but keep separate.
3. Break the remaining plain chocolate into a large heatproof mixing bowl. Melt in the microwave on medium for about 11⁄2 minutes (or over a pan of simmering water).
4. Stir the chocolate until melted, then tip in the sugar, butter, peanut butter, egg and vanilla and beat with a wooden spoon until well mixed. Stir in the flour, all the milk chocolate chunks, the nuts (no need to chop) and half the plain chocolate chunks. The mixture will feel quite soft, and drop easily from the spoon if you shake it.
5. Drop big spoonfuls in 12 piles on to 2 or 3 baking sheets, leaving room for them to spread (you may need to bake in batches). Stick the remaining chunks into the cookies (2-3 pieces in each).
6. Bake for 10-12 minutes until they are tinged very slightly darker around the edges. The smell will let you know they are ready. They will be soft in the middle, but will crisp up as they cool. (Cook for longer and you'll have crisper cookies.) Let them cool and firm up for a few minutes on the baking sheet (they'll break if you move them while still hot), then lift off with a wide spatula on to a cooling rack. They will keep crisp in an airtight tin for 3-4 days.

Per serving

381 kcalories, protein 7g, carbohydrate 36g, fat 24 g, saturated fat 10g, fibre 2g, salt 0.42 g

'The combination of chocolate, peanuts and peanut butter was so tasty - we enjoyed these with a cup of coffee.'

Latest comments and suggestions

• kimmyg82

  03 November 2007

  kimmyg82 rated and commented on this recipe

  

  Amazing. Great recipe

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• Suzanne

  07 November 2007

  Suzanne rated and commented on this recipe

  

  These were dense and intensely chocolatey - I used a bar of 70% dark chocolate as it was all I had at home, which made them very rich, yet still ideal for people who prefer the bitter tang of dark chocolate. I found they fell apart a little when I transported them to a friend's house in a tupperware box - they were demolished by us nonetheless!

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• helenf

  18 November 2007

  helenf commented on this recipe

  I used plain and white chocolate chunks and omitted the peanuts. As I am coeliac I used GF flour and also pure soya marge which is 'dairy free'. The results were very moorish and didn't fall apart like most gluten free biscuits.

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• Sue

  11 December 2007

  Sue commented on this recipe

  Gorgeously chocolatey and so easy. They didn't take as long to cook as indicated in my over so keep an eye on them.

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• Winks

  29 January 2008

  Winks commented on this recipe

  Unfortunately I didn't read the recipe correctly and used 70% cocoa solids dark chocolate which I think resulted in the over bitter taste. They did look splendid though and didn't spend long in the biscuit tin!

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• HC

  07 February 2008

  HC rated and commented on this recipe

  

  Fantastic cookies. Going to double the recipe next time because they didn't last long at all!

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• ClaireCV

  05 March 2008

  ClaireCV rated and commented on this recipe

  

  I cooked these yesterday, the texture was amazing, even though I left out the peanuts as I don't like them. Although they are delicious we didn't love the strong taste of the peanut butter, I am worried if I leave it out it will affect the texture, any ideas of what I can replace it with?

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• Nimisha

  10 March 2008

  Nimisha rated and commented on this recipe

  

  Really yummy, but turned out soft and broke easily..... worth making though... who needs millies cookies!

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• Nona

  12 March 2008

  Nona rated and commented on this recipe

  

  Chocolate I used had differing cocoa solid levels to recipe. Not detrimental.

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• Cleo

  25 March 2008

  Cleo commented on this recipe

  Made these with peanut and peanut butter and weren't tasty at all very dry. Will try next time without.

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• Caraline

  25 March 2008

  Caraline rated and commented on this recipe

  

  Bit too rich and "peanutty" - would miss out the peanut butter if I made them again.

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• JoJoBean

  11 July 2008

  JoJoBean commented on this recipe

  These were ok but I wouldn't make them again, too rich.

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• Lady Payne

  18 August 2008

  Lady Payne commented on this recipe

  Made these great things for family at weekend and I agree with Nimisha - very 'Millies!' Making another batch today but this time with more, smaller cookies - big ones can be too rich.

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• Lora

  30 August 2008

  Lora rated and commented on this recipe

  

  These cookies are fabulous. They are so easy to made and so delicious. So if you are not sure if you sould make them, don't be. They are fantastic.

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Ingredients

• 300g plain chocolate (about 55% cocoa solids)
• 100g bar milk chocolate
• 100g light muscovado sugar
• 85g butter , at room temperature
• 100g peanut butter , crunchy is best
• 1 medium egg
• ½ tsp vanilla extract
• 100g self-raising flour
• 100g large salted roasted peanuts

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Difficulty and servings

Makes 12 big cookies

Preperation and cooking times

Takes 40-50 minutes

Ingredients

• 300g plain chocolate (about 55% cocoa solids)
• 100g bar milk chocolate
• 100g light muscovado sugar
• 85g butter , at room temperature
• 100g peanut butter , crunchy is best
• 1 medium egg
• ½ tsp vanilla extract
• 100g self-raising flour
• 100g large salted roasted peanuts

Per serving

381 kcalories, protein 7g, carbohydrate 36g, fat 24 g, saturated fat 10g, fibre 2g, salt 0.42 g

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