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Double Choc Peanut Butter Cookies Recipe


  • 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


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. Cookie Cutters from Quince Living Accessories for every home

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



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