Delicious, delovely, delectable, divine! To quote the utterly degroovey Deee-Lite. The surprising friendship of salty nuts and sweet chocolate is a true delight…though I can’t take credit for its conception.
My middle child, who has always had a knack for sensational flavour twists, fancied doing a bit of baking. These moreish morsels were his winning creation.
Normally, I find it hard to stop at 1 or 2 cookies, but the salty nuts make these gorgeously satisfying. And this, my friend, is a good thing because one bite of these and you will be hooked.
- 50g soft butter
- 25g peanut butter
- 160g light muscovado sugar
- 1 egg
- 1 teaspoon vanilla extract
- 125g plain flour
- 50g cocoa
- 1 teaspoon bicarbonate of soda
- 50g dark chocolate, chopped
- 50g milk chocolate, chopped
- 60g salted peanuts
- First of all pop your oven on to 180C / 160C fan. Line 2 baking sheets with baking paper.
- Beat your sugar and butter until light and fluffy.
- Now beat in your egg and vanilla.
- Gradually add the flour, bicarbonate of soda and cocoa (we added 1/3 at a time).
- Finally stir in the chocolate chunks and nuts.
- Now just dollop tablespoons of the cookie dough onto your prepared baking sheets, leaving a few centimetres in between each cookie.
- Pop them in the oven for 10-12 minutes.
- Once they’re baked to perfection, remove from the oven. Give them a few minutes to cool slightly before you move them to a wire rack.