Chocolate Peanut Butter Cookies

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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

Demerara

Tate and Lyle unrefined Demerara is a rich flavoured and crunchy pure cane sugar with large amber crystals.

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)

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.