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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Afternoon Tea Week calls for freshly baked scones. ☕🍓
To help you stock up, enjoy 10% off Tate & Lyle Sugar Cubes, Sugar Sticks and 3kg Demerara on our Sugar & Syrup website.
Offer limited to Tate & Lyle Demerara 3kg, Sugar Cubes and Sugar Sticks. Offer ends 21.08.2026. While stocks last. UK only. 18+.
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