A simple peanut butter cookie dough, made without flour, only needs smooth peanut butter, sugar & eggs! The cookies are topped with squares of milk chocolate whilst still warm for the most delicious combo.
Keyword gluten free
Prep Time 15minutes
Cook Time 12minutes
Total Time 27minutes
Servings 20to 24 cookies
420gsmooth peanut butter
250glight brown sugar
200gchocolate barwhatever type you like
flaky salt, for sprinklingoptional
Preheat the oven to 160°C fan (180°C non-fan) and line a baking tray with baking paper.
Mix the peanut butter and sugar in a large bowl until smooth. Mix in the eggs until smooth.
420 g smooth peanut butter, 250 g light brown sugar, 2 medium eggs
Scoop heaped tablespoons of cookie dough and roll into balls, slightly flatten onto the baking tray spacing them a few cm apart (if using a cookie scoop, just scoop straight onto the tray).
Bake for 10-14 minutes until golden on top and the edges are set but the centres still a bit soft.
Break the chocolate bar into chunks - you want around 24 pieces so if the chocolate bar is divided into small squares, have them as two-piece chunks. If the chocolate bar is divided into large squares, break each square in half.
200 g chocolate bar
Press the chunks of chocolate into the tops of the warm cookies. Let them sit so the chocolate can melt a bit then, if you like, sprinkle with a bit of flaky salt.
Double Chocolate Peanut Butter Cookies: add 3 tbsp unsweetened cocoa powder to the cookie dough along with the sugar.Dairy-free: choose a chocolate which is dairy free