These are absolutely irresistible and addictive, and in my opinion, totally worth all the calories! They’re very chocolatey without being too rich, with a soft and chewy middle and a slight crunch around the outside. Just how cookies should be! :)
I used lindt chocolate with caramel pieces as it was on offer and thought it would go great in the cookies, but you can play around with the type of chocolate you use. The original recipe also used whole peanuts along with the peanut butter, but I left these out as I didn’t want them to be too peanutty.
My mixture made around 12 fairly decent sized cookies, and they do keep well for a few days if they last that long! You really do need to leave them sitting for a good 5 minutes before attempting to move them though as they have a tendancy to break and fall apart if you move them while still hot.
Ingredients:
300g milk chocolate
100g caramel chocolate
100g light muscovado sugar
85g butter, at room temperature
100g crunchy peanut butter
1 medium egg
½ tsp vanilla extract
100g self-raising flour
Method:
- preheat the oven to 180C
- chop 200g of the milk chocolate, and all of the caramel chocolate into rough, irregular chunks but keep separate
- break the remaining 100g milk chocolate into a mixing bowl and melt over a pan of simmering water
- stir the chocolate until melted, then tip in the sugar, butter, peanut butter, egg and vanilla
- beat with a wooden spoon until well mixed, then stir in the flour, all the caramel chocolate and half the milk chocolate chunks
- drop big spoonfuls on to baking sheets, leaving room for them to spread and stick the remaining chunks into the cookies (2-3 pieces in each)
- bake for 12-15 minutes until they are tinged very slightly darker around the edges (they will be soft in the middle, but will crisp up as they cool)
- let them cool and firm up for a few minutes on the baking sheet, then lift off with a wide spatula on to a cooling rack
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