- 100g unsalted butter, softened at room temperature
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 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 is classically made from dark chocolate of low cocoa solid content and a higher…
- 75g peanut butter (crunchy or smooth is fine)
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. While cow…
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.
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.
To keepWill keep in an airtight container for up to 3 days but best served on the day of baking. If cooking for a small group, bake off a portion of the mixture and freeze the rest, covered, shaped in a log. Cut slices and bake from frozen adding an extra 2 mins to the cooking time.
SubstituteTry using almond butter instead of peanut or for a more grown up fix, swap milk for dark chocolate.