Recipe: Salted Dark Chocolate & Peanut Butter Cookies

These cookies are the ultimate fudgy, decadent sweet treat! If you’re a peanut butter lover, you’re in for a treat. We go all-in with real chocolate in the dough—not just cocoa powder—to give these cookies that rich, melt-in-your-mouth vibe. We’ve listed specific chocolate percentages, but if you can’t find the exact match, just grab the closest one. The flaky salt on top is perfect touch to cut through all that chocolatey goodness. You have to try these! Scroll down for the full recipe.

Ingredients - Makes 12 Cookies

• 90g Salted Butter

• 120g Granulated Sugar

• 3 Eggs

• 90g Plain Flour

• 15g Cocoa Powder

• 1/2 Tsp Bicarbonate Soda

• 100g 85% Chocolate

• 360g 54% Chocolate

• 200g Your Favourite Chocolate - We used 100g Milk Chocolate + 100g 54% Chocolate

• 120g Smooth Peanut Butter

• Flaky Sea Salt

Method

1. Start by browning your butter. Melt the butter over medium heat until it begins to boil. It will bubble and crack as the moisture evaporates. Stir until the butter turns golden. As foam forms, stir constantly until you see brown specks at the bottom of the pan. Be careful, as it can burn quickly, so don’t walk away! Once you see the brown specks, remove the butter from the heat. It should smell amazing!

2. Melt 100g of 85% chocolate and 360g of 54% chocolate by placing a bowl over a pan of simmering water on low heat. Stir occasionally until the chocolate is fully melted.

3. Once the chocolate has melted, add the brown butter and mix gently. Allow the mixture to cool slightly.

4. In a separate bowl, whisk together the 3 eggs and sugar until the mixture is light and fluffy.

5. Pour the melted chocolate mixture into the egg mixture and gently stir until fully combined.

6. Add the flour, bicarbonate of soda, and cocoa powder, then fold everything together until well incorporated.

7. Roughly chop 200g of your favourite chocolate, reserving some to top each cookie. Stir it into the dough, then chill in the fridge for 20 minutes to firm it up. Avoid chilling for longer than 20 minutes, as the dough may become too hard to scoop.

8. Preheat your oven to 175°C. Use an ice cream scoop or your hands to shape the dough into 12 equal balls, then press the reserved chocolate on top of each cookie.

9. Place 4 cookies on a lined baking tray and bake for 9 minutes. Remove from the oven and gently press the tops with a spoon to create a slight well. Fill the well with a teaspoon of peanut butter, then allow the cookies to cool completely before removing them from the tray.

10. Before serving, sprinkle with Maldon flakey salt and, for an extra treat, serve with vanilla ice cream. Enjoy!