by Laura Hotchkiss (New Business Partners)
Ingredients
- 100 g unsalted butter , softened at room temperature
- 100 g light brown sugar
- 100 g caster sugar
- 1 egg, beaten
- 150 g self-raising flour
- 2 tbsp cocoa powder
- ¼ tsp salt
- 200 g milk chocolate (150 g chopped into chunks and 50 g melted for drizzling)
- 75 g peanut butter (crunchy or smooth is fine)
- handful of salted peanuts, roughly chopped
Instructions
Heat the oven to 175 degrees and line two baking trays with parchment.
Using a food mixer or electric whisk beat the butter and sugar together until light and fluffy.
Add in the egg and whisk to combine then beat in the flour, cocoa powder, salt and chocolate chunks until fully incorporated.
Using a spoon swirl the peanut butter through the cookie dough.
Scoop the dough into 12 large cookies onto the two trays using a dessert spoon, leaving plenty of room between each cookie as they’ll spread.
Bake in the oven for 9-10 mins until still soft and melty in the middle.
They will look under-baked but will harden once cool.
Drizzle over the melted milk chocolate and top with a few chopped peanuts.