Makes 12 Cookies
110g unsalted butter, at room temperature
140g soft brown muscovado sugar
1 large egg
½ tsp vanilla extract
150g plain flour
½ tsp bicarbonate of soda
½ tsp fine sea salt
80g good quality peanut butter
150g 63% dark or 43% milk cooking chocolate buttons, half broken into smaller pieces
METHOD
- Preheat oven to 180ºC/160ºC FAN and line 2 baking trays with baking parchment
- Cream together butter and sugar until light and fluffy either by hand or with an electric mixer
- Add egg and vanilla to creamed butter and combine
- Add peanut butter and combine
- Whisk flour, bicarb and salt together in a bowl
- Fold flour mixture into dough
- Fold chocolate pieces through dough
- Divide dough in to 12 balls using spoons (if you don’t want to bake them all at this stage you can freeze some and they can be baked straight from frozen)
- Bake cookies for 8-10 minutes until golden brown on the edges
- Leave to cool
Shop Our Cooking Chocolate Range
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Cocoa Runners Cooking & Baking – Unsweetened Cocoa Powder 200g£6.95 -
Cocoa Runners Cooking & Baking 100% Cacao 230g£6.95
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Cocoa Runners Cooking & Baking 63% Dark Chocolate 230g£6.95
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Cocoa Runners Cooking & Baking 44% Milk Chocolate 230g£6.95
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Cocoa Runners Madagascan Roasted Cocoa Nibs – 230g bag£9.95
Recipe by Sarah Fassnidge. Check out her site http://www.sarahfassnidge.com/ and see her work on Instagram @sssnidge
