John Myers
Ingredients for 1 servings:
- 125 g butter (soft)
- 135 g brown sugar
- 1 egg(s)
- 180 g peanut butter, creamy or crunchy
- 200 g flour
- ½ tsp baking soda
- 25 g cocoa powder, unsweetened
- 75 g dark chocolate
- 75 g white chocolate
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Preheat the oven to 180°C and line two baking sheets with baking paper. Cream the softened butter with the sugar until creamy, then add the egg and peanut butter and stir in. Mix the flour with the baking soda and cocoa powder and stir into the mixture with a wooden spoon until everything is well combined. Now use a tablespoon to scoop out pieces of the dough and shape them into balls. Place them on the prepared baking sheet (not too close together) and use a fork to flatten the tops of the cookies slightly in a cross pattern. Bake in the preheated oven for about 15-20 minutes; the bottom should not get too dark. Remove from the oven, let cool on the baking sheet for 5 minutes, and then cool completely on a wire rack. Melt the two types of chocolate separately and spread the light and dark chocolate on the front and back of the cookies. Do not make them more than 2cm wide, so that you can still see the dough in the middle. Allow the chocolate to set. They’ll keep for a few days in an airtight container. The dough yields 26 cookies.
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