Peanut Butter & Chocolate Cookies

Rich, crackly chocolate cookies with crunchy peanut butter, rolled in caster sugar for a crisp finish. Simple mixing method and a quick 10–15 minute bake.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 170°C (325°F), Gas mark 3, and line two to three baking trays with baking parchment.

Step 2

Sift together the flour, cocoa powder, bicarbonate of soda and salt.

Step 3

Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream the butter, peanut butter and both sugars until light and fluffy. Add the egg and vanilla extract and mix well, scraping down the sides of the bowl as you go. With the speed on slow, add the dry ingredients and mix until combined and a dough is formed.

Step 4

Put the extra caster sugar in a small bowl. Roll the dough into 4–5cm (1½–2in) balls, and roll each ball in the caster sugar to coat. Place the dough balls onto the prepared baking trays, keeping them about 4cm (1½in) apart.

Step 5

Bake for 10–15 minutes or until the cookies have a crusty surface and have cracked. Cool completely before serving.