The rich combination of chocolate and peanut butter is a classic that never disappoints. It’s a treat for the eyes and the palate. These cookies and a cold glass of milk are a match made in heaven. Imagine the satisfaction of that first dip.
Ingredients:
- 100g unsalted butter, softened
- 100g light brown sugar
- 100g caster sugar
- 1 egg, beaten
- 150g self-raising flour
- 2 tablespoons cocoa powder
- ¼ teaspoon salt
- 200g milk chocolate, 150g chopped, 50g melted
- 75g peanut butter (crunchy or smooth)
- Handful of salted peanuts, roughly chopped
- Milk to serve (optional)
Method:
Preheat the oven to 180°C (350°F) or 160°C (320°F) for fan ovens. Line a baking tray with baking paper.
In a large bowl, cream together the softened butter, light brown sugar and caster sugar until light and fluffy.
Gradually add the egg, beating well after each addition.
Sift in the self-raising flour, cocoa powder and salt. Mix until just combined.
Stir in the chopped milk chocolate and peanut butter until evenly distributed.
Drop the cookie dough by the spoonful onto the prepared baking tray, leaving a good space between each cookie.
Bake for 10-12 minutes or until the cookies are just set and starting to crack on the surface.
Remove from the oven and immediately press a few chopped peanuts into the top of each cookie.
Leave the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
When cooled, drizzle the melted chocolate over the cookies.
Serve with a glass of milk if desired.
