CHOCOLATE AND PEANUT BUTTER COOKIES
100 g soft unsalted butter
75 g golden caster sugar
75 g light brown soft sugar
50 g chocolate hazelnut spread
50 g peanut butter
4 tbsp honey
1 large egg, beaten
1 tsp vanilla extract
200 g plain flour
1 tsp bicarbonate of soda
½ tsp salt
75 g dark or milk chocolate chips
25 g cornflakes
1
Preheat the oven to 180C/Gas4 and line 2 or 3 baking sheets with baking paper
2
Put the butter and sugars into a big mixing bowl and cream together; add the chocolate hazelnut spread, the peanut butter and honey, plus the egg and the vanilla and mix in well; add the flour, bicarbonate of soda and salt and mix again to a soft smooth dough; stir in the chocolate chips and cornflakes
3
Scoop tablespoonfuls of the dough onto the baking sheets making sure to allow space between them; flatten a little with the back of a spoon
4
Bake the cookies for 12-15 minutes or until just set with slightly crisp edges; cool for a couple of minutes on the tray, then lift carefully onto a wire rack and leave to cool
