100g unsalted butter, softened at room temperature
100g light brown sugar
100g caster sugar
1 egg, beaten
150g self-raising flour
2 tbsp cocoa powder
¼ tsp salt
200g milk chocolate, 150g chopped into chunks and 50g melted for drizzling
75g peanut butter (crunchy or smooth is fine)
handful of salted peanuts, roughly chopped
milk to serve, optional
Will keep in an airtight container for up to 3 days but best served on the day of baking. If cooking for a small group, bake off a portion of the mixture and freeze the rest, covered, shaped in a log. Cut slices and bake from frozen adding an extra 2 mins to the cooking time.
Try using almond butter instead of peanut or for a more grown up fix, swap milk for dark chocolate.
Heat the oven to 180c/160 fan/gas mark 4 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 underbaked but will harden once cool. Drizzle over the melted milk chocolate and top with a few chopped peanuts and a pinch of flaky sea salt. Serve with a glass of milk for dunking.