Recipe Vicki Ravlich-Horan, Images Ashlee DeCaires
These work well with dark chocolate chips instead of the white chocolate, although they can’t then claim to be double chocolate cookies then, which is what I also told my sister when she said they didn’t even need the chocolate. Feel free to omit and change the name!
Makes 12–18
75g butter, softened
½ cup sugar
½ cup brown sugar
1 cup peanut butter
1 egg
½ cup cocoa
1 cup self-raising flour
½ cup roasted peanuts
125 g white chocolate, chopped
Cream the butter and sugars together until light and fluffy. Beat in the peanut butter and egg.
Add the cocoa and flour, and mix. Then stir in the peanuts and white chocolate.
Roll tablespoonfuls of dough into balls and place on a lined baking tray, 2–3cms apart.
Bake at180°C for 15–18 minutes.
