Chunky Milk Chocolate and Peanut Butter Cookies

These deliciously moreish cookies are perfect for leaving out for Father Christmas, but make a big enough batch for the whole family too.  They won't last long!  The combination of lush chocolate and peanut butter is a sure-fire hit, and it's a great excuse to pop an extra reindeer or two in your shopping basket...  Worth bookmarking this one for when school breaks up as this one is great for cooking with the kids.

Chunky Milk Chocolate and Peanut Butter Cookies


2 tbsp unsalted butter
4 tbsp crunchy peanut butter
150g soft brown sugar
1 egg, beaten
1 tsp vanilla extract
155g plain flour, sifted
1 tsp baking powder
130g Lindt (or similar) chocolate, roughly chopped


1. Preheat the oven to 190C, and grease two baking sheets.

2. Beat the butter, peanut butter and sugar together until pale and creamy.

3. Add the beaten egg and vanilla extract, combine well.

4. Fold in the sifted flour and baking powder.

5. Stir the chocolate chunks through.

6. Roll heaped tablespoons of the dough into 18 balls, and flatten slightly.

7. Arrange them on the baking tray, allowing some room for spreading.  Bake for 10-12 minutes, until the cookies are golden brown.

8. Cool the still-soft cookies on a wire rack.  They will keep an airtight container for about a week.

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