Sweet treats: Make these easy 9-step chocolate peanut butter cookies

Peanut butter cookies with chocolate is a match made in heaven and something that every baking fan should try.

“Hands down, these will be the best peanut butter cookies you ever make – dense and chewy, but also ridiculously easy,” says British Bake Off winner Edd Kimber.

“As a further treat I also dip these in chocolate, because everything is better dipped in chocolate!”

In nine simple steps you can wow your family with these easy-to-make peanut butter cookies, which make a total of six.

For a larger batch of cookies simply double the recipe ingredients to make the enjoyment last twice as long.

And if you aren’t a fan of peanut butter, simply swap the ingredient for plain chocolate chips or chunks for some tasty chocolate chip cookies.

If you like making cookies and want to try other recipes, see our list here.

Chocolate peanut butter cookies

Makes 6

Ingredients

• 175g light brown sugar
• 1 large egg
• ½ tsp vanilla extract
• Pinch of fine sea salt
• 225g smooth peanut butter, at room temperature
• Sea salt flakes, for sprinkling
• 100g dark chocolate, melted

Method

1. Place the sugar and egg in a large bowl and whisk together briefly until combined.
2. Add the vanilla and salt and again whisk briefly to combine. Now add the peanut butter and whisk until a thick but smooth dough is formed.
3. Cover the bowl and refrigerate for 30 minutes.
4. Line a baking tray with parchment paper. Using a 60ml mechanical ice cream scoop or your hands, place six scoops or balls of cookie dough on the prepared tray, spacing them well apart.
5. Transfer to the freezer for 10 minutes. Meanwhile, preheat the oven to 180C (fan 160C, 350F, gas mark 4).
6. Sprinkle the chilled cookies with sea salt flakes and bake for 20–22 minutes, or until the peanut butter cookies have spread a little and the edges are lightly browned.
7. Set aside to cool completely.
8. To serve, dip the cookies halfway into the melted chocolate and then place back on the lined tray. Refrigerate until the chocolate has set.
9. If stored in a sealed container, these cookies will keep for four to five days.

• Small Batch Bakes by Edd Kimber is published by Kyle Books, priced £18.99. Photography by Edd Kimber.