These delicious cookies are packed with dark and white chocolate chunks and a double dose of peanuts. The trick is not to over-bake them so they are slightly soft in the middle.
Makes: 24 biscuits
125g dark chocolate, preferably a minimum of 65 per cent cocoa solids, chopped
125g white chocolate
100g salted roasted peanuts
100g unsalted butter, at room temperature
125g crunchy peanut butter
225g soft light brown sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
200g plain flour
40g cocoa powder
1 tsp bicarbonate of soda
½ tsp baking powder
A pinch of salt
2 tbsp milk
1. Preheat the oven to 170ºC (150°C fan) Gas 3 and line two baking sheets with baking paper.
2. Melt the dark chocolate in a heatproof glass or ceramic bowl, either over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until smooth, remove from the heat and leave to cool slightly. Chop the white chocolate into chunks and very roughly chop the peanuts and put to one side.
3. Cream the butter with the peanut butter and soft light brown sugar until pale and light – this will be easiest using a freestanding mixer fitted with the creamer/paddle attachment. Gradually add the eggs, mixing well between each addition and scraping down the sides of the bowl with a rubber spatula from time to time. Add the vanilla extract and mix again.
4. Add the cooled melted chocolate and mix until smooth. Sift the flour, cocoa powder, bicarbonate of soda, baking powder and a pinch of salt into the bowl and mix until barely combined before adding the milk, white chocolate chunks and chopped peanuts. Mix again to thoroughly combine.
5. Using a tablespoon, scoop even sized mounds onto the lined baking sheets, leaving plenty of space between each cookie to allow them to spread during baking. Bake in batches, for 10 minutes on the middle shelf of the oven. Remove from the oven and flatten each cookie slightly with a fish slice or palette knife and return to the oven for a further minute. The cookies will still be slightly soft at this point but will harden as they cool – if you can wait that long!
6. Cool the cookies on the baking sheets for a few minutes and then transfer to a wire rack to cool completely.
Photograph shows Great British Bake Off Bake It Better (No 2) Biscuits by Annie Rigg, Hodder & Stoughton 2015. Photograph: Amanda Heywood © Hodder & Stoughton
Tune in to BBC1 tonight to see the next episode of The Great Sport Relief Bake Off. The Great Sport Relief Bake Off Book is available from Sainsbury’s, all good bookstores and sportrelief.com. It costs £2.50 with at least £2 going to Sport Relief. Other merchandise includes the specially designed Orla Kiely apron, and everything from water bottles to wristbands and t-shirts.
Whether you get sponsored to enter an event at the Sainsbury’s Sport Relief Games or fundraise with friends and family at home, work or school you’ll help people. Half of all the money raised by the public is spent in the UK, with the other half used to make a difference in the world’s poorest communities. It all culminates in a night of Sport Relief TV, live from Queen Elizabeth Olympic Park. Find out more at sportrelief.com