Peanut Butter Chocolate Chip Cookies

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


  1. Preheat oven to 180ºC/160ºC FAN and line 2 baking trays with baking parchment
  2. Cream together butter and sugar until light and fluffy either by hand or with an electric mixer
  3. Add egg and vanilla to creamed butter and combine
  4. Add peanut butter and combine
  5. Whisk flour, bicarb and salt together in a bowl
  6. Fold flour mixture into dough
  7. Fold chocolate pieces through dough
  8. 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)
  9. Bake cookies for 8-10 minutes until golden brown on the edges
  10. Leave to cool  

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Recipe by Sarah Fassnidge. Check out her site and see her work on Instagram @sssnidge