
Prep
15 minBake
12-15 minsServes
20Difficulty
Medium
About
These delicious buttery, chocolate cookies are beyond moreish. Enjoy an afternoon moment with your favourite cuppa and a cookie.

Preheat the oven to 180°C/160°Fan/Gas 4.
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.
Divide into 20 even-sized balls and place spaced apart on the baking trays as they spread.
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.
Ingredients – 7 items
1

Tate & Lyle Fairtrade Demerara Sugar

Crunchy peanut butter

Butter
Unsalted, softened

Large eggs

Plain flour

Baking powder

Dark chocolate
Chopped into small pieces
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It’s National Plum Day - the perfect excuse to celebrate this juicy seasonal star! 💜
Why not bake something special, like this Plum Hazelnut Crumble Tart? Made with Tate & Lyle Unrefined Demerara Sugar, it’s rich, golden, and finished with a deliciously crunchy crumble topping. A true treat for plum lovers!
Find the recipe via link in our bio.
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Your perfect coffee moment starts here. ✨

Buttery, crumbly, and with a golden crunch - this Pistachio Shortbread is a bake worth savouring 💚✨
Made with Tate & Lyle Unrefined Demerara Sugar, it’s rich in flavour and perfectly textured, thanks to those signature crunchy sugar crystals. A simple yet special treat to enjoy with your next cuppa!
Find the recipe via link in our bio.
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