Chocolate Peanut Butter Cookies

These delicious buttery, chocolate cookies are beyond moreish. Enjoy an afternoon moment with your favourite cuppa and a cookie.

Prep Time
15 mins
Cook Time
12 - 15 mins
Servings
  • 95g Tate & Lyle Fairtrade Demerara Sugar 95g Tate & Lyle Fairtrade Demerara Sugar
  • 50g Crunchy Peanut Butter 50g Crunchy Peanut Butter
  • 50g Unsalted Butter (softened) 50g Unsalted Butter (softened)
  • 1 Large Egg 1 Large Egg
  • 110g Plain Flour 110g Plain Flour
  • 2 Rounded tsp Baking Powder 2 Rounded tsp Baking Powder
  • 50g Dark Chocolate (chopped ito small pieces) 50g Dark Chocolate (chopped ito small pieces)

Instructions

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 180°C/160°Fan/Gas 4.
  2. Combine the peanut butter, butter, Tate & Lyle Demerara Sugar, egg, flour, baking powder and chocolate in a bowl and mix with a wooden spoon to make a soft dough.
  3. Divide into 20 even-sized balls and place spaced apart on the baking trays as they spread.
  4. Bake on the middle and top shelves of the oven for 12-15 minutes until golden brown, swapping the trays over halfway through. Leave to cool for a few minutes, then remove to a wire rack to cool completely.

You will also need 2 baking trays lined with parchment paper. 

Chef's Tip

Try not to handle the dough too much as this will make your cookies tougher.

How tasty were your cookies?