Double choc peanut butter cookies

Double choc peanut butter cookies

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(37 ratings)

Prep: 20 mins Cook: 10 mins


Serves 12

What could be better with a glass of cold milk than a warm, gooey peanut butter cookie? These choc chunk treats are topped with crunchy chopped peanuts

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal328
  • fat19g
  • saturates9g
  • carbs36g
  • sugars26g
  • fibre2g
  • protein6g
  • salt0.4g
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  • 100g unsalted butter, softened at room temperature



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g light brown sugar
  • 100g caster sugar
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 150g self-raising flour
  • 2 tbsp cocoa powder
  • ¼ tsp salt
  • 200g milk chocolate, 150g chopped into chunks and 50g melted for drizzling
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 75g peanut butter (crunchy or smooth is fine)

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • handful of salted peanuts, roughly chopped
  • milk to serve, optional



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…


  1. Heat the oven to 180c/160 fan/gas mark 4 and line two baking trays with parchment. Using a food mixer or electric whisk beat the butter and sugar together until light and fluffy. Add in the egg and whisk to combine then beat in the flour, cocoa powder, salt and chocolate chunks until fully incorporated. Using a spoon swirl the peanut butter through the cookie dough.

  2. Scoop the dough into 12 large cookies onto the two trays using a dessert spoon, leaving plenty of room between each cookie as they'll spread. Bake in the oven for 9-10 mins until still soft and melty in the middle. They will look underbaked but will harden once cool. Drizzle over the melted milk chocolate and top with a few chopped peanuts and a pinch of flaky sea salt. Serve with a glass of milk for dunking.

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Comments, questions and tips

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Gabby Bignell's picture
Gabby Bignell
1st Jul, 2020
Great and quick recipe, thank you! I used 100g of sugar only, more peanut butter and it still tasted great. Definitely not a one-off recipe, so I'd encourage everyone to play with quantities, especially the sugar, as slightly less sweetness lets the peanut butter and chocolate flavour come through more.
lotpot11's picture
10th Jun, 2020
These were delicious! Especially warm. Agree with the comments, stick to the timings and take them out looking raw as they do harden. Didn't bother with nuts on top but did drizzle some choc
24th May, 2020
So easy to make - melt in the mouth yummy. Had to have a bit of faith in the timings as they really did look like they were underbaked but once they'd cooked down they were soft, gooey and delicious.
21st May, 2020
Made these cookies for my colleagues and they absolutely loved them. Used about twice as much peanut butter as didn't look like enough when I swirled in the 75g, and double worked out well. Didn't bother with the melted chocolate, and used chopped up Cadbury's Dark Milk for the chunks as it's a nice balance between milk and dark. The high sugar content keeps the cookies chewy and soft. Definite winner.
Rubyhopson's picture
18th Apr, 2020
Absolutely amazing I thought they were very sweet but that's what a cookie is about. I really recommend that you do follow the tip about taking them out even though they may not look cooked. I overcooked my first batch after not following this advice. Incredible recipe.
23rd Feb, 2020
Love love love these cookies! So tasty and followed recipe to the dot and yes they are very sweet but thats what cookies are for! Indulging.... yum yum
17th Feb, 2020
Lovely texture cookie, but wishing I'd not listened to some of the reviews on here saying they were to sweet and to replace it with dark choc instead, mine ended up being to bitter and I could barely taste the peanut butter also. Will make again just with milk choc like the recipe states and no need 4 a reduction in sugar. I guess everyone has different taste buds.
28th Nov, 2019
Delicious, took into work and have already been asked for more! I completely agree with the 'too sweet' comments - I used one bar of dark chocolate and one of milk, reduced both sugars by 20g and my husband still found them slightly too sweet! I wouldn't skip the chocolate drizzle, it only gets better as the cookies become a few days old. Also needed longer than 10 minutes in the oven - probably closer to 20 in the end.
22nd Jul, 2019
Really easy and very, very tasty. When I took them out of the oven they looked a bit squishy so I did them for a couple more minutes. I did make large cookies so that may be why they took a little longer than the recipe stated.
24th Mar, 2019
These are absolutely delicious! Firm favourite


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Amanda Gardner's picture
Amanda Gardner
28th Jun, 2019
Substituted with Doves Farm gluten free flour and organic coconut sugar 150g instead of the muscovado + caster sugar. Was definitely sweet enough. Baked for 12 minutes at 175 degrees. These were delicious, best gluten free cookies I have ever tasted.
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