Salted Chocolate & Peanut Butter Cookies
12 cookies
15 minutes
14 minutes
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Ingredients
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200g Pip & Nut Peanut Butter (Almond Butter also works)
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200g unsalted butter
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100g muscovado sugar
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50g caster sugar
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2 medium eggs
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2 tsp baking powder
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2 tsp flaked sea salt (plus extra to finish)
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300g plain flour
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30g good quality cocoa powder
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200g dark chocolate buttons
Method
Preheat the oven to 170C and line a large baking tray with baking paper.
Combine the butter, peanut butter and both sugars in a stand mixer. Whisk on high speed until light and fluffy, about 5 minutes.
Add the eggs one at a time, beating well between each addition.
Remove from the mixer. Add the baking powder, sea salt, flour and cocoa powder and mix gently. Fold through the chocolate buttons.
Divide into 12 equal parts, roll into balls and optionally add an extra dollop of peanut butter inside each.
Place on the lined tray, flatten lightly to about 2cm high, and bake for 12-14 minutes.
Remove, sprinkle with extra sea salt and transfer to a wire rack to cool.
Keep for up to 1 week in an airtight container. Cookie dough balls can be frozen and baked from frozen.
