The most gooey, chocolatey, peanutty cookies ever.
140g Unsalted Butter
125g Light Muscovado Sugar
100g Caster Sugar
130g Ultimate Crunchy Peanut Butter (or our regular PB will work too)
1 Large Egg, Beaten
230g Plain Flour
30g Good Quality Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/2 tsp Baking Powder
150g Dark chocolate (chopped into small chunks)
Sea Salt Flakes
Preheat the oven to 170°C. Line 3 baking trays with baking parchment.
In a large bowl, using a wooden spoon mix together the soft butter, caster sugar and muscovado sugar. Once combined stir in the Ultimate peanut butter and the beaten egg.
In a separate bowl, sift together the flour, cocoa powder and raising agents. Add the chocolate and pour the dry ingredients into the wet mixture and mix till it forms a stiff dough.
Roll the cookie dough between your hands to form golf ball sized pieces of dough and place onto the trays, leaving enough space for each to spread out. Press them down slightly before putting into the oven.
Bake the cookies for 12 minutes. Remove from the oven when they are still soft in the centre and sprinkle with sea salt. Allow to cool for at least 10 minutes on the trays before moving to a cooling rack.