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Photograph of Peanut Butter and Milk Chocolate Cookies with Salted Peanuts

Peanut Butter and Milk Chocolate Cookies with Salted Peanuts

Nobody can resist these cookies in our house! The classic combination of delicious milk chocolate and creamy peanut butter with salted peanuts and dough spiked with sweet vanilla, is a winner every time. There is a good reason why this classic pairing is so universally popular!

Course Cake, Dessert, Snack
Cuisine American
Keyword Chewy on the inside, milk chocolate, peanut butter, salted peanuts
Author Susan

Ingredients

  • 100g unsalted butter, at room temperature
  • 100g peanut butter
  • 100g soft brown sugar
  • 75g caster sugar
  • ⅛ teaspoon fine salt
  • 1 large egg, around 60g – 70g
  • 1 teaspoon vanilla extract
  • 200g plain/all-purpose flour
  • ¾ teaspoon baking powder
  • 100g chopped chocolate
  • 100g salted peanuts

Topping:

  • 50g chopped chocolate

  • 25g salted peanut halves

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. If cooking straight away, preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4 and line one or two oven size baking sheets with baking parchment. 

  3. Ensure the butter is at room temperature and soft enough to beat. If not soften it slightly in the microwave. (Be very careful not to melt it though – just do 5 seconds at a time if you are unsure.)

  4. Put the butter, peanut butter, both of the sugars and salt into a large bowl and using an electric whisk mix until fluffy. This should take 2-3 minutes. Use a paddle attachment in a freestanding mixer and mix on medium.

  5. Add the egg and vanilla extract and continue on medium until thoroughly mixed.

  6. Add the flour and baking powder and beat until it is almost entirely incorporated - you can either do this on a slow speed using your mixer or by hand.

  7. Fold in the chocolate chunks and salted peanuts until evenly mixed throughout.

  8. Divide the dough into rough balls, (I use 30g/1 large tablespoon of dough per cookie) and then use your hands to roll them into smooth balls. Top with some additional chocolate chunks and peanuts.

  9. If cooking straight away: place spread out on a baking parchment lined baking sheet and bake in the centre of the oven for 9-10 minutes OR

    If cooking within the next 3 days: place the cookie balls close together on a baking sheet lined with baking parchment. Cover with cling film and store in the fridge for up to 48 hours until ready to cook. When you are ready to cook, place spread out on a baking parchment lined baking sheet and bake in the centre of the oven for 10-11 minutes OR

    If freezing before cooking: place the cookie balls close together on a baking sheet lined with baking parchment. Cover with cling film and place in the freezer making sure they are not touhcing. As soon as they are solid, they can be transferred into labelled freezer bags or containers and frozen for up to 3 months. When you are ready to cook, place spread out on a baking parchment lined baking sheet and bake in the centre of the oven for 11-12 minutes. (NB Cook from frozen - no need to defrost.)

  10. The cookies are ready to come out of the oven when they are browning on the edges, soft in the middle and look ever so slightly under done.

    Let them cool on the baking sheet for 5 minutes and then transfer to a cooling rack. 

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • mixing bowl
  • electric whisk
  • baking sheet lined with baking parchment

Weighing the ingredients:

You can either weigh your ingredients and then add them to the mixing bowl or you can weigh your ingredients directly into your mixing bowl. Simply put the bowl on the scales and zero the scales. Make sure you remember to zero them in between adding each new ingredient.