Peanut Butter Double Chocolate Chip Cookies
These indulgent all-American cookies combine rich plain and milk chocolate with crunchy peanut butter and salted peanuts. The soft, chewy centres crisp up as they cool, creating a delightful texture. Ideal for a weekend baking project, they make a dozen generously sized treats perfect for sharing at afternoon tea or as a sweet snack. They store well in an airtight container for several days.
Ingredients
- 300g plain chocolate (about 55% cocoa solids)
- 100g bar milk chocolate
- 100g light muscovado sugar
- 85g butter at room temperature
- 100g peanut butter crunchy is best
- 1 medium egg
- 1/2 tsp vanilla extract
- 100g self-raising flour
- 100g large salted roasted peanuts
Method
- Set your oven to 180C/gas 4/fan 160C. Prepare by measuring out all your ingredients.
- Roughly chop 200g/7oz of the plain chocolate into uneven pieces. Chop the milk chocolate similarly, keeping it separate.
- Place the remaining plain chocolate in a large heatproof bowl. Melt it in the microwave on medium for about 1 1/2 minutes or use a bowl over simmering water.
- Mix the melted chocolate until smooth. Add the sugar, butter, peanut butter, egg and vanilla, beating well with a wooden spoon. Fold in the flour, all the milk chocolate pieces, the whole peanuts and half of the plain chocolate chunks. The mixture will be quite soft.
- Place 12 large spoonfuls of the mixture onto 2 or 3 baking sheets, spacing them well apart. Press 2-3 of the remaining plain chocolate pieces into the top of each cookie.
- Bake for 10-12 minutes until the edges are a shade darker. They will be soft in the middle but firm up upon cooling. Leave them on the sheet for a few minutes to set before transferring to a rack with a spatula. Store crisp in a tin for 3-4 days.
Nutrition (per serving)
Calories381 kcal
Fat24 g
Saturates10 g
Carbs36 g
Sugars27 g
Fibre2 g
Protein7 g
Sodium168 mg
Recipe details
Skill levelEasy
CategorySnack
Cuisineamerican
