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Peanut Butter and Chocolate Recipe of the week, issue 5

Peanut Butter and Chocolate Cookies by Holly Luker SOU Training 

Serves 12 approx. 


200g Chunky Peanut Butter (Smooth also works)175g Golden Caster Sugar 

¼ teaspoon everyday salt1 Large Egg 

200g bar of your favourite chocolate broken*Water 

*I used Butlers Dark Chocolate with Salted Caramel for extra indulgence 


Large mixing bowl

Wooden Spoons 

2 Baking trays

Greaseproof paper 

Metal spoons

Small pot/tub 

Wire cooling racks


Small heat proof bowl wider than the saucepan 


  • Heat the oven to 180c/160c fan/Gas 4
  • Line the baking trays with the greaseproof paper
  • Place into the large bowl the peanut butter, sugar, salt and mix into a paste like consistency
  • Crack the egg into a small pot to avoid shell going to the mix, then add this to the large bowl of ingredients, mix together until the mixture forms a soft dough.
  • Scoop off spoon sized chunks of the dough and place on to the baking trays spaced apart. Press the cookie mix down slightly with the back of the spoon.
  • Bake for approx. 12 minutes until the edges turn golden brown with a paler centre.
  • Cool on the baking trays for 10 minutes once removed from the oven, then transfer onto wire racks to completely cool.

To melt the chocolate:

  • Whilst the cookies are cooling, put a small amount of water into the saucepan allow to simmer about ¼ of the way up the pan. Place the heat proof dish into the saucepan.
  • Add the chocolate pieces, stirring occasionally until melted. (or melt the chocolate in a microwave)
  • Once the cookies have cooled – spread the chocolate using the metal spoon onto one half of each cookie. Feel free to use the chocolate to design your cookies as you wish.
  • Allow to chill in the fridge until set.
  • Enjoy with a good cup of coffee!


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