Ingredients:

• 100g unsalted butter softened at room temperature
• 100g light brown sugar
• 100g caster sugar
• 1 beaten egg
• 150g self-raising flour
• 2 tbsp cocoa powder
• ¼ tsp salt
• 200g milk chocolate (150g chopped into chunks and 50g melted for drizzling on top)
• 75g peanut butter
• A handful of chopped salted peanuts

Method:

1. Heat the oven to 180c/160 fan/gas mark 4 and line two baking trays with baking paper. Using an electric whisk beat the butter and sugar together in a mixing bowl until light and fluffy.

2. Add in the egg and whisk to combine then beat in the flour, cocoa powder, salt and chocolate chunks until fully incorporated. Using a wooden spoon swirl the peanut butter through the cookie dough. When no one is looking dip your finger in, we won’t tell!

3. Scoop the dough onto a clean, flat surface and use your choice of cookie cutters to make some funky shapes. 

These mini Cactus Cutters are our choice of shape | Was £10 Now £5  

4. Gently place your delicious shapes onto the baking tray, leaving plenty of room between each cookie as they'll spread. Bake in the oven for 9-10 mins until they are still soft but melty in the middle. Our mouths are watering just talking about it! They may look a wee bit under-baked at first, but they will harden once cool.

5. Finally, drizzle the melted chocolate over the top and sprinkle a few chopped peanuts and a pinch of flaky sea salt for an extra wee kick.

Ta Da! You’re done. Try serving with a hot mug of tea to dunk them in or reheat to melt the chocolate and serve with ice-cream. Whatever you do, don’t share them!

Make sure to send in pics of your cookie creation.

Quince x