Choc chip brownie and peanut butter cookies

Tasty Choc chip brownie and peanut butter cookies Recipe

Cookies on double duty = double the flavour. Half brownie, half peanut butter cookie – why choose when you can have both… at the same time.
Choc chip brownie and peanut butter cookies
Prep Time : 1:05 | Cook Time : 0:20 | Total Time : 1:25 | Serving : 30 person.


  • 100g dark chocolate, chopped

  • 200g butter, softened

  • 1 cup brown sugar, firmly packed

  • 2 eggs, lightly beaten

  • 2 tablespoons NESTLÉ BAKERS’ CHOICE Cocoa

  • 2 1/4 cups plain flour

  • 1/2 teaspoon bicarbonate of soda

  • 3/4 cup milk choc chips

  • 1/2 cup crunchy peanut butter

  • 1/4 cup caster sugar

  • 1/2 teaspoon vanilla extract

  • 1/4 cup self-raising flour

  • 3/4 cup white choc chips


  • Step 1

    Place dark chocolate and 1/2 of the butter in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until melted and smooth. Transfer to a large heatproof bowl. Stand for 10 minutes to cool.

  • Step 2

    Add 1/2 of the brown sugar and 1/2 of the egg. Stir until combined. Sift cocoa, 1 1/4 cups of the plain flour and 1/2 of the bicarbonate of soda over chocolate mixture. Add milk choc chips. Stir until well combined. Set aside.

  • Step 3

    Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper.

  • Step 4

    Using an electric mixer, beat peanut butter, caster sugar, vanilla and remaining butter and brown sugar until light and fluffy. Add remaining egg. Beat until combined. Sift self-raising flour and remaining plain flour and bicarbonate of soda over peanut butter mixture. Add white choc chips. Stir until well combined.

  • Step 5

    Roll 1 level tablespoon brownie mixture into a 4cm-long log. Roll 1 level tablespoon of peanut butter mixture into a 4cm-long log. Roll logs together and shape to form a 5cm disc. Repeat with remaining mixtures to make 30 discs. Place discs, 4cm apart, on prepared trays. Refrigerate for 20 minutes or until firm (see Notes).

  • Step 6

    Bake for 12 to 15 minutes, swapping position of trays halfway through cooking, or until light golden and just firm to touch. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.

User Review
0 (0 votes)