Martha Collison's recipe is quick to make and absolutely delicious.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180 degrees C, gas mark 4; line 2 large baking trays with baking parchment. Roast the peanuts in a small roasting tin for 8-10 minutes until golden; leave to cool then roughly chop. Meanwhile, in a large pan, melt the butter and peanut butter over a low heat, stirring to combine; set aside to cool slightly.
Using a wooden spoon or spatula, beat both the sugars into the peanut butter mixture, followed by the egg. Mix the flour, salt and bicarbonate of soda together, then beat into the wet ingredients until well combined. Cover and chill the mixture in the fridge for 1 hour.
Remove the cookie dough from the fridge and stir through the chocolate and roasted nuts until evenly distributed. Lightly roll heaped spoonfuls of the mixture (about 65g each) in your hands. Arrange on the baking trays, well spaced apart. Sprinkle with 1 tsp sugar and bake for 13-15 minutes until spread and golden at the edges. Cool on the trays for 5 minutes, then transfer to a rack to cool completely.
If you’re short on time, you could leave out the roasted peanuts and swap the smooth peanut butter for crunchy peanut butter.
Typical values per item when made using specific products in recipe
Energy | 1,443kJ/ 346kcals |
|---|---|
Fat | 20g |
Saturated Fat | 9g |
Carbohydrates | 33g |
Sugars | 20g |
Fibre | 2.9g |
Protein | 7.2g |
Salt | 0.4g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
