These bad boys are my absolute favourites. Gloriously indulgent, the perfect hit of chocolate with a crumbly nut and slightly squidgy texture. Yum!
When I finished university, after my exams were done and dusted I spent about a month with my best friends from uni before we all moved out, enjoying our final few weeks together. With a mutual love for all things sweet, and with my obsession with baking, we spent our weeks reminiscing about the three best years of our lives, the people we had met and what may happen in the future. We spent our time out with other friends, ticking off our to-do lists and at spinning classes. As well as this healthy ending we indulged in delicious foods and caught up with loved ones over baked goodies and coffee. With all the free time, I found myself playing with tonnes of cookie recipes. These cookies were born out of procrastination, a love of baking and a common big love for cookies and a cuppa.
to make and even easier to eat. I’m slightly obsessed with making them and came across
this post just now, months after I wrote and photographed it for you guys!
Going to have to whip up a batch now aren’t I?!
- 1 cup crunchy peanut butter (don’t bother with natural or homemade peanut butter in this recipe as they won’t be the right sweetness or consistency!)
- 1 cup dark brown sugar, packed
- 1 large egg, lightly beaten
- 1/2 cup unsweetened natural
cocoa powder - 1 level teaspoon of baking powder
- ½ cup milk or dark chocolate chips/chunks (feel free to break up an Easter egg if you want to!)
degrees for a fan assisted oven) and line a baking sheet with baking paper. Roll the cookie dough into mounds about the size of golf balls, or use an ice-cream scoop. Place them on your baking sheet, leaving 2 inch spaces for them to spread a bit.
