Salted Chocolate & Peanut Butter Cookies

Salted Chocolate & Peanut Butter Cookies

You can't beat a peanut butter cookie and these salted chocolate ones tick all the boxes. These won't last long out of the oven...

Recipe credit: Caravan Restaurants (from their 'Dining all Day' cookbook)
Photo credit: Clerkenwell Boy 


  • 200g unsalted butter
  • 200g Peanut Butter (original recipe uses Almond Butter)
  • 100g muscovado sugar
  • 50g caster sugar
  • 2 medium eggs
  • 2 tsp baking powder
  • 2 tsp flaked sea salt, plus extra to finish
  • 300g plain flour
  • 30g good-quality cocoa powder
  • 200g dark chocolate buttons

  1. Preheat the oven to 170°C and line a large baking tray with baking paper.
  2. In a stand mixer, combine the butter, (peanut butter or) almond butter and muscovado and caster sugar. Whisk on a high speed until light and fluffy, about 5 minutes.
  3. Add the eggs, one at a time, beating well between each addition.
  4. Turn off the mixer and remove the bowl from the stand. Add the baking powder, sea salt, flour and cocoa powder and mix together gently with a wooden spoon. Finally fold through the chocolate buttons.
  5. Divide the mixture into 12 equal parts and roll each part into a ball (If you want to you can add an extra dollop of peanut butter inside the centre of each ball for an extra squidgy middle)
  6. Place on the lined baking tray, spaced out as they will spread as they cook.
  7. Flatten each ball lightly with the palm of your hand so it is about 2cm high. Bake the cookies for 12-14 minutes.
  8. Remove from the oven and sprinkle over a little extra sea salt.
  9. Transfer to a wire rack to cool slightly.

Best eaten while warm!
These will keep for up to 1 week in an airtight container.

You can also freeze the cookie dough into balls and bake whenever you need an emergency cookie 😉

Peanut Butter Cookie