125 g butter, room temperature
¾ cup brown sugar
½ cup white sugar
2 tbsp milk
2½ cups plain flour
1 tsp bicarb soda
1 tsp baking powder
150 g dark chocolate, roughly chopped
50 g Simply Nuts Peanut Butter Crunchy
Using an electric mixer combine the butter, peanut butter and sugar. Beat until light and fluffy, about five minutes.
Add the eggs and milk, and beat until combined. Stir through the flour, bicarb and baking powder and choc chips.
Place one tablespoon of cookie dough onto a lined baking tray, leaving room to spread. Using the back of a wooden spoon, place a dent on the top of each biscuit.
Place in the fridge to rest for 30 minutes.
Heat the oven to 180°C. Spoon ¼ teaspoon of peanut butter onto each biscuit. Bake for 12 to 14 minutes or until golden.
Remove from the oven and let rest for three minutes before placing on a wire rack to cool
Source: Bega Peanut Butter