Double choc peanut butter cookies

What could be better with a glass of cold milk than a warm, gooey peanut butter cookie? These choc chunk treats are topped with crunchy chopped peanuts

PREP 20 mins
COOK 10 mins


  • calories 328
  • carbs 36
  • saturated fat 9
  • sugar 26
  • protein 6
  • fat 19
  • fibre 2
  • salt 0.4


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


  1. 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.
  2. 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.