CHOCOLATE PEANUT BUTTER COOKIES

(Makes 6)

INGREDIENTS: 175g light brown sugar; 1 large egg; ½tsp vanilla extract; pinch of fine sea salt; 225g smooth peanut butter, at room temperature; sea salt flakes, for sprinkling; 100g dark chocolate, melted

METHOD:

1. Put the sugar and egg in a bowl and whisk briefly until combined. Add the vanilla and salt and whisk briefly to combine. Now add the peanut butter and whisk until a thick but smooth dough is formed. Cover the bowl and refrigerate for 30 minutes.

2. Line a baking tray with parchment paper. Using a 60ml ice cream scoop or your hands, place six balls of cookie dough on the prepared tray, spacing them well apart. Transfer to the freezer for 10 minutes. Meanwhile, preheat the oven to 180°C (160°C Fan) Gas Mark 4.

3. Sprinkle the chilled cookies with sea salt flakes and bake for 20-22 minutes, or until the cookies have spread a little and the edges are lightly browned. Set aside to cool

completely.

4. To serve, dip the cookies halfway into the melted chocolate and then place back on the lined tray. Refrigerate until the chocolate has set. If stored in a sealed container, these cookies will keep for four to five days.