Crunchy Peanut Butter & Chocolate Chip Cookies

NB – This mixture needs to be made the night before and chilled in a fridge before cooking.

Makes 12


  • 125g crunchy peanut butter
  • 100g light brown sugar
  • 120g plain flour – sieved
  • 57g unsalted butter – softened
  • 1 medium egg – beaten
  • 1/4 tsp salt
  • 1/2 tsp bicarbonate of soda
  • 100g milk chocolate chips


  1. Cream the peanut butter, butter and the sugar with an electric whisk until light and creamy.
  2. Add the beaten egg and mix well.
  3. In a separate bowl, mix the flour, salt, bicarbonate of soda, and chocolate chips.
  4. Add the dry mixture to the wet mixture and combine using a wooden spoon.
  5. Make into a large ball and cover with clingfilm and leave in the fridge overnight (minimum 8hrs).
  6. Preheat oven to 180c fan.
  7. Line baking sheets (2) with parchment paper.
  8. Divide mixture into 12 equal balls.
  9. Place each ball onto the baking sheets and using a floured fork flatten the ball into biscuit shape.
  10. Bake for 12-15 minutes.