Peanut Butter Double Choc Cookies

What’s better than a glass of cold milk and a still-warm, gooey cookie? One that’s got a swirl of peanut butter and a double dose of chocolate.

Ingredients

• 100g unsalted butter (softened)

• 100g light brown sugar

• 100g caster sugar
  

• 1 egg, beaten
  

• 150g self-raising flour
  

• 15g cocoa powder
  

• 1¼g salt
  

• 200g milk chocolate (150g chopped, 50g melted for drizzling)
  

• 75g peanut butter (crunchy or smooth—your call)
  

• Sea salt flakes
  

• Milk to serve (non-negotiable)
  
  

Method

1. Preheat oven to 180°C (160°C fan). Line two baking trays with paper.
   

2. Beat butter and sugars until light and fluffy. Whisk in the egg, then fold through flour, cocoa, salt and chocolate chunks.
   

3. Swirl in the peanut butter—don’t overmix, the streaks are magic.
   

4. Scoop into 12 cookies, spacing well. Bake for 9–10 minutes until puffed but still soft. They’ll firm up as they cool.
   

5. Drizzle with melted milk choc, top with a pinch of sea salt and serve with a cold glass of milk for dunking.