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Warm choc-chip peanut butter cookies

Crunchy peanut butter here is essential.

You'll need

125 gm softened butter 165 gm (¾ cup) brown sugar 55 gm (¼ cup) caster sugar 1 egg, lightly beaten 225 gm (1½ cup) plain flour 100 gm dark chocolate buttons (70% cocoa solids) 2 tbsp milk 2 tbsp crunchy peanut butter 1½ tsp baking powder 1 tsp bicarbonate of soda


  • 01
  • Preheat oven to 200C. Beat butter with sugars in an electric mixer fitted with a paddle until pale and creamy, then stir in remaining ingredients with a pinch of salt and mix to form a dough. Place heaped tablespoonfuls of mixture about 8cm apart on 2 trays lined with baking paper and bake until golden and cooked through (15-17 minutes). Cool slightly and serve warm, or cool completely on a wire rack. Cookies will keep stored in an airtight container for 2-3 days.

At A Glance

  • Serves 12 - 14 people
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At A Glance

  • Serves 12 - 14 people

Featured in

Jul 2014

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