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rate
Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 100 g Softened butter
  • 100 g Light muscovado sugar
  • 100 g Golden caster sugar
  • 160 g Self-raising flour
  • 1 Egg (beaten)
  • 2 tbsps Cocoa powder
  • 150 g White chocolate chips
  • 100 g White chocolate, melted to drizzle on top
  • 80 g Crunchy peanut butter
  • Handful of salted peanuts (chopped)
Double Chocolate Peanut Butter Cookies
Double Chocolate Peanut Butter Cookies Double Chocolate Peanut Butter Cookies

What's better than warm, gooey, peanut butter cookies?

  1. Heat the oven to 170℃ and line two baking trays with baking paper.
  2. Use a food mixer to beat the sugar (muscovado and caster) together with the softened butter until it's light and fluffy.
  3. Add the beaten egg and continue to beat until its combined.
  4. Then beat in the cocoa powder, flour, a pinch of salt and chocolate chips.
  5. Use a spoon to fold through the peanut butter.
  6. Use an ice cream scoop to portion the dough onto the baking paper making sure to leave enough room for the cookies to spread.
  7. Bake for ten minutes, they will look under baked but will harden when they cool.
  8. Place on a cooling rack, once completely cool, drizzle over the melted white chocolate and sprinkle the chopped peanuts.
  9. Enjoy with a cold glass of milk.
Double Chocolate Peanut Butter Cookies
Double Chocolate Peanut Butter Cookies Double Chocolate Peanut Butter Cookies

What's better than warm, gooey, peanut butter cookies?

Prep 15 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 100 g Softened butter
  • 100 g Light muscovado sugar
  • 100 g Golden caster sugar
  • 160 g Self-raising flour
  • 1 Egg (beaten)
  • 2 tbsps Cocoa powder
  • 150 g White chocolate chips
  • 100 g White chocolate, melted to drizzle on top
  • 80 g Crunchy peanut butter
  • Handful of salted peanuts (chopped)
  1. Heat the oven to 170℃ and line two baking trays with baking paper.
  2. Use a food mixer to beat the sugar (muscovado and caster) together with the softened butter until it's light and fluffy.
  3. Add the beaten egg and continue to beat until its combined.
  4. Then beat in the cocoa powder, flour, a pinch of salt and chocolate chips.
  5. Use a spoon to fold through the peanut butter.
  6. Use an ice cream scoop to portion the dough onto the baking paper making sure to leave enough room for the cookies to spread.
  7. Bake for ten minutes, they will look under baked but will harden when they cool.
  8. Place on a cooling rack, once completely cool, drizzle over the melted white chocolate and sprinkle the chopped peanuts.
  9. Enjoy with a cold glass of milk.