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

Ingredients

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

Method

  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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