Shopping list
100g unsalted butter, room temperature
100g soft light brown sugar
100g caster sugar
1 free range organic egg, beaten
150g self-raising flour
2 tablespoons cocoa powder
¼ teaspoon salt
150g milk chocolate, chopped into chunks and
50g milk chocolate, melted for drizzling
75g peanut butter (crunchy or smooth is fine)
handful of salted peanuts , roughly chopped
milk to serve, optional
A double chocolate peanut butter cookie is always welcome with the mini monsters. The recipe comes from the USA, so the cookies are more like cooks, they are really big ;)) They spread a lot, so bake them 6 at a time on the baking tray. We serve them with milk, the American way!
How to make double chocolate-peanut butter cookies
Put butter and sugars in the bowl.
Mix it fluffy and add the egg.
Mix it creamy again.
Add the cocoa.
Chop the chocolate into pieces.
Add the chocolate and mix it together.
Lastly fold in the peanut butter.
Preheat the oven to 180°C / 160°C Fan and line two baking trays with waxed paper
Roll two tablespoons of dough in a ball.
Place it on the baking tray and flatten a little.
Bake the cookies for 9 - 10 minutes.
The cookies will look undercooked, but they are not. They should still be very soft in the center and will harden once they have cooled.
Chop the 50g chocolate into pieces.
Melt the chopped chocolate au bain marie.
Let the chocolate drizzle over the cookies, of a spoon.
Chop the salted peanuts into pieces.
Sprinkle the peanut pieces on top of the wet chocolate.
Allow the chocolate to set.
Enjoy!