Easy cookie recipe for 12 people, takes only 10 mins; recipe has butter, light brown sugar, caster sugar, egg, self-raising flour, cocoa powder, salt, milk chocolate, peanut butter, salted peanut and milk.
Double choc peanut butter cookies
Course: Easy cookie
Servings
12
servings
Prep time
20 mins
Ingredients
- Egg: 1 egg, beaten
- Milk: milk to serve, optional
- Butter: 100g unsalted butter, softened at room temperature
- Caster Sugar: 100g caster sugar
- Self Raising Flour: 150g self-raising flour
- Salt: 1/4 tsp salt
- Cocoa Powder: 2 tbsp cocoa powder
- Peanut Butter: 75g peanut butter (crunchy or smooth is fine)
- Salted Peanut: handful of salted peanuts, roughly chopped
- Milk Chocolate: 200g milk chocolate, 150g chopped into chunks and 50g melted for drizzling
- Light Brown Sugar: 100g light brown sugar
Directions
- Heat the oven to 180c/160 fan/gas mark 4 and line two baking trays with parchment. Using afood mixeror 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.
