These cookies combine two of my most favourite things, chocolate and peanut butter. The recipe makes a fair amount of dough, so you could keep some of it (well wrapped in clingfilm) in the fridge for a few days, if you only wanted to bake a couple of cookies off at a time. The baked treats keep well for a week (if they last that long), stored in an airtight container at room temperature.
Makes 12 large cookies.
For the cookies.
4 x regular sized Snickers bars (cut into small chunks)
100g milk chocolate chunks
1 large egg
140g unsalted butter
200g crunchy peanut butter
250g caster sugar
225g self raising flour
1 teaspoon vanilla extract
Beat the butter and sugar together in a free-standing mixer, using the paddle attachment (or using a hand-held electric whisk), until pale and fluffy.
Add the egg, vanilla and peanut butter, and mix again, until everything is combined.
Add the flour and mix on a very low speed until combined.
Finally add the chocolate and chunks of Snickers, mixing again, until it's evenly distributed.
Lay a large sheet of cling-film onto your work surface, and spoon the cookie mixture into the middle.
Wrap the dough up in the clingfilm, like a sausage, making sure it's well sealed.
Place the sausage into the freezer, for at least 30 minutes, or until the dough has firmed up.
Pre-heat the oven to 180 degrees c.
When the cookie dough has firmed up, unwrap from the cling-film and slice into discs (about an inch thick).
Place the discs onto lined baking trays (leaving plenty of room between each one) and bake for around 15 minutes, or until the cookies have started to harden round the edges, but are still soft in the middle.
Cool the cookies on the tray slightly, before transferring to a wire rack to cool completely.