Double choc peanut butter cookies

Double choc peanut butter cookies

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(26 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 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 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. While cow…


  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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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
14th Feb, 2019
Easy and delicious
10th Jan, 2019
Yummy and my new go to recipe for cookies.
sassassassas's picture
21st Nov, 2018
A keeper! Gorgeous cookies, all eaten within an hour. Only change was a big reduction in the amount of sugar - I halved it! No-one noticed. Oh and I didn't bother with the chocolate drizzle because we wanted to eat them asap!
9th May, 2018
great recipe and very simple. I made half the batter and ended up with 10 huge cookies! I added an extra 2 minutes to the cooking time but I have a very old fashinioned gas oven. Furthermore, I used dark 72% chocolate because I think milk chocolate would make it taste to sweet
8th May, 2018
Great cookies and very easy and quick recipe. I used 72% dark chocolate instead of milk because I thought milk would be maybe too sweet. The quantity is a bit off though I think. I made half the dough and ended up with 10 huge cookies!! But I’m sure I’ll find some happy takers :-)
3rd Feb, 2018
Brilliant recipe. Went down well with even fussy eaters. Will become a cookie jar favourite in any house.
Logan Twells's picture
Logan Twells
22nd Dec, 2017
Thanks BBC for the recipe


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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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