Double Chocolate Peanut Butter Cookies

• unsalted butter↗100g g

  softened at room temperature

• light brown sugar↗100g g
• granulated sugar↗100g g
• egg↗1

  beaten

• self-raising flour↗150g g
• cocoa powder↗2 tbsp tbsp
• salt↗¼ tsp tsp
• milk chocolate↗200g g

  150 g chopped into pieces and 50 g melted for drizzling

• peanut butter↗75g g

  (crunchy or smooth works)

• handful of salted peanuts

  coarsely chopped

• milk↗

  for serving, optional

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with fan/convection or gas mark 4 and line two baking trays with parchment. Using a mixer or electric whisk, beat the butter and sugar until light and fluffy. Add the egg and beat, then fold in the flour, cocoa powder, salt and chocolate pieces until the mixture is homogeneous. Using a spoon, swirl the peanut butter into the dough.

2. 2

   Drop the dough by the spoonful, forming 12 large cookies on the two trays, leaving enough space between them as they will spread. Bake in the oven for 9‑10 minutes, until the centers remain soft and spreadable. They will look underbaked but will set as they cool. Drizzle with the melted milk chocolate and sprinkle with a few chopped peanuts and a pinch of flaky sea salt. Serve with a glass of milk for dipping.