Claire’s Chocolate Chip & Peanut Cookies

Chocolate Chip & Peanut Cookies


  • 125g unsalted butter, at room temperature
  • 75g light soft brown sugar
  • 150g self-raising flour
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 70g dark chocolate roughly chopped
  • 70g milk chocolate roughly chopped
  • + if including peanuts: 40g crunchy or smooth peanut butter (preferably one with no palm oil)
  • 40g roasted peanuts, crushed slightly


  • 2-3 baking trays lined with baking parchment


  1. Preheat the oven to 180 C (350 F) Gas 4
  2. Cream the soft butter, peanut butter if using and sugar together in a bowl with a spoon until light and fluffy.
  3. Add the flour and milk and mix into a dough.
  4. Add the vanilla, chopped chocolates & peanuts if using and stir them into the mix.
  5. Divide the dough into 12 balls. Then place the balls on each baking tray, leaving lots of space between each cookie as they will spread a lot as they cook.
  6. Then squash each cookie gently with your fingers to make circles approx 5 cm in diameter (they will spread to c9cm in diameter once cooked).
  7. Bake for 12-15 minutes or until golden brown.
  8. Allow the cookies to cool on the tray for a few minutes to firm up before moving them onto a wire rack.
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