Peanut Butter Scoop Cookies


  • 125g salted butter, softened
  • 150g light soft brown sugar
  • 250g crunchy peanut butter
  • 1 egg
  • 100g dark chocolate chips or roughly chopped
  • 140g plain flour
  • 2 tbsp roasted chopped mixed nuts


Calories columnFat columnSaturates columnSugars columnSalt column
358 per serving
17% %GDA
24g per serving
34% %GDA
10g per serving
50% %GDA
17g per serving
19% %GDA
0.40g per serving
7% %GDA


  1. Preheat the oven to 180°C/fan 160°C/gas 4. Lightly grease a large baking sheet.

  2. Place the butter, light brown soft sugar into a large bowl or food mixer and beat until lightened and fluffy.

  3. Beat in the peanut butter then add the egg and beat until incorporated.

  4. Stir in half the chocolate chips and the flour and mix to form a soft dough.

  5. Using a small ice cream scoop (about 4cm diameter), take small scoops and turn out on the baking sheet – you don’t need to leave too much room between them as they shouldn’t spread. Repeat until all the mixture is used – you want them to look like balls of ice cream!

  6. Place in the oven to bake for 12-15 minutes until golden brown around the edges and set.

  7. Remove and allow to cool on the tray for 10 minutes.

  8. Meanwhile, melt the remaining chocolate in a bowl set over a pan of simmering water, or in the microwave.

  9. Using a teaspoon, drizzle the melted chocolate over the biscuits then sprinkle the chopped nuts over the top.

  10. Leave until totally cool before serving.