Warm Giant Chocolate Peanut Butter Cookie
80g unsalted butter, softened
80g caster sugar
1 egg
1 tsp vanilla extract
125g plain flour
¼ tsp baking soda
¼ tsp sea salt
100g dark chocolate chips
¼ cup roasted peanuts
smooth peanut butter, vanilla ice cream & pretzels, to serve
Preheat oven to 160°C Fan or 180°C Conventional.
Beat butter and sugar together in an electric mixer until light and fluffy. Add egg and vanilla and beat until combined. Add flour, baking soda and salt and beat until just combined. Add most of the chocolate chips and peanuts, reserving a little of both to sprinkle on top, and beat again until combined.
Press the mixture evenly into a 22cm frypan and sprinkle the remaining chocolate and peanuts over the top. Bake for 15 minutes until just cooked and golden around the edge.
To serve, warm some peanut butter in the microwave for 20 seconds to soften, then drizzle over the top. Top with scoops of vanilla ice cream, pretzels and a little extra sea salt.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
