Chocolate and peanut is a divine combination and these buttery cookies simply melt in the mouth.
Ingredients
- 115g salted butter, plus extra for greasing
- 115g caster sugar
- 1 heaped tbsp smooth peanut butter
- 1 large egg
- 150g plain flour
- 30g cocoa powder
- ½ tsp bicarbonate of soda
- 100g plain chocolate chips
- 50g white chocolate
For the crumble topping
- 30g salted butter
- 40g plain flour
- 30g caster sugar
- 60g unsalted peanuts, half roughly chopped
Method
- 1. Preheat the oven to 190°C/ fan170°C/gas 5 and grease 2 baking trays.
- 2. Make the crumble topping. In a large mixing bowl, rub the butter into the flour and sugar with your fingertips, until a soft, crumbly dough is formed. Add the chopped and whole peanuts, then set aside.
- 3. Make the biscuit dough. In a separate mixing bowl, cream the sugar, butter and peanut butter. Add the egg and beat again. Sift in the flour, cocoa and bicarbonate of soda, and add the chocolate chips. Mix well to form a soft dough.
- 4. Roll the mixture into 15 small balls and divide between the baking trays, spacing well apart. Press each cookie down and top with a little crumble mix. Bake for 10-12 minutes until the crumble topping is golden, then remove from the oven and leave for 5 minutes before transferring to a cooling rack.
- 5. Melt the white chocolate in a heatproof bowl set over a pan of simmering water; stir occasionally until smooth (see p81). Drizzle the chocolate backwards and forwards over each cookie, then allow to cool and set before serving.
Nutritional info
Per cookie: 250kcals, 14.7g fat (7.9g saturated), 4.1g protein, 27.1g carbs, 16.1g sugar, 0.3g salt
Chef's tip
These cookies will keep for up to 4 days in an airtight container in the fridge, or up to 2 months in the freezer.