Desserts Peanut Butter Scoop Cookies
Makes : 12
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
- 125g salted butter, softened
- 150g light soft brown sugar
- 250g crunchy peanut butter
- 1 egg
- 100g dark chocolate chips or roughly chopped
- 140g plain flour
- 2 tbsp roasted chopped mixed nuts
Nutrition
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Method
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Preheat the oven to 180°C/fan 160°C/gas 4. Lightly grease a large baking sheet.
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Place the butter, light brown soft sugar into a large bowl or food mixer and beat until lightened and fluffy.
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Beat in the peanut butter then add the egg and beat until incorporated.
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Stir in half the chocolate chips and the flour and mix to form a soft dough.
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Using a small ice cream scoop (about 4cm diameter), take small scoops and turn out on the baking sheet – you don’t need to leave too much room between them as they shouldn’t spread. Repeat until all the mixture is used – you want them to look like balls of ice cream!
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Place in the oven to bake for 12-15 minutes until golden brown around the edges and set.
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Remove and allow to cool on the tray for 10 minutes.
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Meanwhile, melt the remaining chocolate in a bowl set over a pan of simmering water, or in the microwave.
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Using a teaspoon, drizzle the melted chocolate over the biscuits then sprinkle the chopped nuts over the top.
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Leave until totally cool before serving.
