Giant peanut butter choc-chip cookie
- Portion size: Serves 1-2
- Prep time 10 min, plus 15 min chilling. Cooking time 13 min
- Difficulty: easy
This giant cookie is a speedy sweet sensation that’ll fill your kitchen with that freshly baked aroma. Here’s what makes it a deliciously easy Easter bake…
- Use Easter chocs: The simple recipe works with milk, dark or white chocolate, so you can use up any ‘spare’ Easter eggs you have to hand. Roughly chop it into chips to make just 20g of choc go a long way.
- Make ahead: The cookie dough freezes well – shape it into a disc, wrap in baking paper and put in the freezer. Defrost before baking.
- Flexible recipe: Try swapping half the flour for cocoa powder for extra chocolate, try with other nut butters or add peppermint essence or rosewater.
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Ingredients
- 30g unsalted butter, softened
- 50g soft light brown sugar
- 30g crunchy salted peanut butter
- 1 medium egg yolk
- 40g plain flour, plus extra to dust
- ⅛ tsp bicarbonate of soda
- 20g milk, dark or white chocolate, broken into chips
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Method
- Using a wooden spoon, beat the butter and sugar together until pale and smooth, then beat in the peanut butter, followed by the egg yolk. Mix in the flour and bicarb until combined, then stir in half the chocolate pieces.
- Shape into a flat disc, roughly 2.5cm thick and 10cm wide, then press the remaining chocolate pieces on top. Chill in the fridge for 15 minutes. Meanwhile, heat the oven to 180ºC/160ºC fan/gas 4 and line a baking tray with baking paper.
- Bake for 12-13 minutes. The cookie will have flattened and expanded and be just getting darker brown around the edges. Sprinkle with a pinch of salt flakes, then leave to cool before eating (if you can wait that long).
Nutrition
- 461kcals Calories
- 27g (12g saturated) Fat
- 8.5g Protein
- 46g (31g sugars) Carbs
- 2.1g Fibre
- 0.3g Salt
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