Double choc peanut butter cookies

Double choc peanut butter cookies

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(4 ratings)

Prep: 20 mins Cook: 10 mins

Easy

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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Ingredients

  • 100g unsalted butter, softened at room temperature
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

    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

    Milk

    mill-k

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

Method

  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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Kerry-Marie
23rd Jul, 2017
5.05
Amazing and so easy to make!!!
Jules1909
24th Feb, 2017
5.05
They are sooo good!!! I would use less sugar and darker chocolate next time though. The salted peanuts on top are a must.
Rachel_east
13th Feb, 2017
5.05
These tasted amazing! I had to leave them in the oven for longer than the recipe stated though. Will definitely make these again!
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