Peanut Butter Chocolate Chip Cookies
Delicious crumbly peanut butter cookies heavily studded with dark chilli chocolate.
Servings: 12 cookies
- 50 g unsalted butter - softened
- 2 tbsp peanut butter
- 45 g golden caster sugar
- 1 tsp golden syrup
- 1 pinch sea salt
- 1 egg yolk
- 75 g wholemeal spelt flour
- 50 g dark chocolate - I used 70% dark chilli chocolate
Cream the butter, peanut butter, sugar, syrup and salt together until light and fluffy.
Stir in the flour until just mixed.
Chop or bash the chocolate so it falls into varying size bits. Keep a few of the larger chunks back and mix the rest into the cookie mixture.
Leave in a cool place to firm up if needed. My kitchen is quite cool, so this wasn't needed.
Roll into twelve balls and place well apart on a lined baking tray.
Flatten slightly with the palm of your hand, then press the remaining chocolate chunks into the tops.
Bake in the middle of a pre-heated oven at 180℃ for 10-12 minutes or until the cookies are golden.
Leave for a couple of minutes to firm up, then transfer to a wire rack to cool completely or just dive in and eat warm.
Orange flavoured chocolate would also work well in this recipe.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.
Calories: 114kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 14mg | Potassium: 70mg | Fiber: 1g | Sugar: 6g | Vitamin A: 126IU | Calcium: 9mg | Iron: 1mg