Chunky Peanut Butter & Chocolate Cookies

RR Chocolate Chunk Cookies with product

Makes: 22


120g butter

200g coconut sugar

1 egg

1 egg yolk

250g Self Raising Flour

250g milk chocolate roughly chopped

130g Meridian crunchy rich roast peanut butter


Heat the oven to 170C. Melt the butter and set aside to cool for a moment. In a large bowl, stir together the sugar and butter, until combined. Add the egg and yolk and continue to mix.

Fold in the flour and when combined fold in ¾ of the chocolate. Briefly stir through ¾ of the peanut butter, leaving swirls visible.

Use a tbsp measure to scoop dollops of mixture onto 2 or 3 non-stick baking sheets, making sure you leave plenty of room for them to expand when they cook.

Poke a clean finger into each cookie to make a well in the centre and drizzle in a little of the remaining peanut butter. Then dot a few pieces of the remaining chocolate over the top of each.

If you’re just cooking half now, put the other half of the cookies into a freezer container and freeze.

Bake the remaining biscuits for 15 mins until they are cooked at the edges but still soft in the middle. Allow to cool for a few minutes on the baking sheet then transfer to a baking rack.  Keep them in an airtight tin.


When you want to cook the remaining cookies, put the frozen scoops onto an oven tray and cook in a preheated oven for 20-25 minutes or until, like the first batch, they are cooked at the edges but still soft in the middle.