Chocolate Chip Peanut Butter Cookies

The caramel notes of No. 2 chocolate complement the peanut butter beautifully.

Ruth Hinks, UK World Chocolate Master

  • 20 cookies
  • 30 minutes
  • Easy


100g Unsalted butter
110g Caster sugar
100g Dark brown sugar
50g Egg (1 medium)
110g Peanut butter (crunchy)
170g Plain flour
2g Bicarbonate of soda
Pinch salt
50g No. 2 caramel chocolate


  1. Preheat the oven to 180°C.
  2. Cream the butter and sugars until light and fluffy.
  3. Beat in the egg and peanut butter.
  4. Add the flour, bicarbonate, salt and No. 2 caramel chocolate.
  5. Using a chocolate truffle scoop, portion the mixture and roll by hand.
  6. Place well apart on a baking tray lined with greaseproof paper or a Silpat mat.
  7. Bake for 10-15 minutes.

Store in an air-tight container at room temperature for up to 2 weeks.

Ingredients & equipment for this recipe

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