Peanut butter choc chunk cookies

These moist, delectable chocolate and peanut cookies can be tailored to your preference for crunchy or chewy and are the ideal snack for any occasion.

  • 20 mins preparation
  • 15 mins cooking
  • Makes 25 Item
  • Print


Peanut butter choc chunk cookies
  • 185 gram butter, chopped
  • 1 cup (200g) firmly packed brown sugar
  • 1/2 cup (110g) caster sugar
  • 1 1/2 cup (225g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1 cup (150g) coarsely chopped toasted peanuts
  • 2 eggs, beaten lightly
  • 1 cup (280g) crunchy peanut butter
  • 1 cup (200g) dark chocolate bits


Peanut butter choc chunk cookies
  • 1
    Melt butter; cool. Preheat the oven to moderate (180°C/160°C fan-forced).
  • 2
    Meanwhile, combine the sugars, sifted flours and peanuts in a large bowl.
  • 3
    Add combined butter, egg and peanut butter; mix to a soft dough. Stir in the chocolate bits.
  • 4
    Place two level tablespoons of biscuit dough about 6cm apart on baking paper lined oven trays. Bake in a moderate oven for about 15 minutes or until browned lightly. For chewier cookies, bake a few minutes less; for crisp cookies, bake a few minutes longer. Cool on trays.


Suitable to freeze, baked or unbaked. Butter suitable to microwave. This recipe can be made a week ahead; Store in an airtight or glass container.

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