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Picnic coming up and you need some tasty treats to go alongside your savoury snacks? Peanut butter is still the trend of the year and we aren't complaining. These double chocolate peanut butter cookies are a true delight when teamed with a glass of ice cold milk and will satisfy your sweet tooth during the heat. What could be better than oozing peanut butter which coats your tongue alongside the rich warm chocolate? Just be quick, or they'll melt (an excuse to eat more)!

(Image credit: Modern Honey) 

You will need (makes 12):

Prep time: 20 minutes | Cook time: 10 minutes | 328 calories per serving 

100g of unsalted butter which is at room temperature 

100g light brown sugar 

100g of caster sugar

One egg, beaten 

150g of self-raising flour 

Two tablespoons of cocoa powder 

A quarter teaspoon of salt 

200g of milk chocolate, 150g of this chopping into chunks and the 50g melted for drizzling 

75g of peanut butter which is crunch or smooth depending on preference 

A handful of salted peanuts, roughly chopped 

Milk to serve 

Gookie Dough triple chocolate fudge as decoration 

What to do

Firstly, heat the oven to 180 degrees Celsius (gas mark 4) and line two baking trays with parchment paper. Using a food mixer or an electric whisk, beat the sugar and butter together until it becomes light and fluffy, then add the egg and whisk to combine. Beat in flour, cocoa powder, salt and chocolate chunks until everything is mixed together properly. Using a spoon, swirl the peanut butter through your cookie dough. If you want to add more then feel free! 

Scoop your peanut cookie dough into 12 large cookies onto the two trays and ensure you spread them out evenly. Bake in the oven for ten minutes until still soft and gooey in the middle. They may look undercooked but don't worry because they will gradually harden. Drizzle the melted milk chocolate and top with a few chopped peanuts. Roll some Gookie Dough into tiny balls and scatter/crumble on top for the finishing look. Serve with a glass of milk and get dunking. 

If you're not a peanut fan then you can use any nutty butter, for example, almond. This recipe is so versatile and you can adapt it in any way you'd like as long as the principle stays the same. Once baked, ensure that you keep in an airtight container for up to three days. *Recipe adapted from BBC Good Food* 

 

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