Triple Choc Peanut Butter Biscuits
Indulge in the ultimate treat with these irresistible Triple Choc Peanut Butter Biscuits, a decadent fusion of creamy, nutty goodness and rich chocolate decadence. Perfectly soft and golden with crisp edges, these cookies feature a trio of chocolates—milk chocolate chunks, dark chocolate chips, and a luscious white chocolate drizzle—that pair perfectly with the creamy peanut butter base. With just 20 minutes of prep time and simple ingredients like light brown sugar, vanilla, and all-purpose flour, these homemade biscuits are easy to whip up and ideal for satisfying your sweet tooth. Whether you're baking for a crowd or enjoying them at home, these peanut butter chocolate cookies are the ultimate indulgence. Store them for up to five days, though they’re sure to disappear long before that!
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Recipe Information
Ingredients
- 150 g unsalted butter
- 200 g peanut butter (creamy or chunky)
- 200 g light brown sugar
- 100 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 300 g all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 150 g milk chocolate chunks
- 100 g dark chocolate chips
- 75 g white chocolate (for melting and drizzling)
Instructions
Preheat your oven to 175°C (350°F) and line baking trays with parchment paper.
In a large mixing bowl, cream together the unsalted butter, peanut butter, light brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes using an electric mixer.
Add the eggs, one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Avoid overmixing.
Gently fold in the milk chocolate chunks and dark chocolate chips until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, scoop out equal portions of dough and place them onto the prepared baking trays, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
Remove the trays from the oven and let the biscuits cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
While the cookies are cooling, melt the white chocolate in a microwave-safe bowl in 15-second intervals, stirring in between, until smooth.
Drizzle the melted white chocolate over the cooled biscuits using a spoon or a piping bag for decoration.
Allow the white chocolate drizzle to set before serving. Store the biscuits in an airtight container for up to 5 days.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 144 mg | 6% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 19.9 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 119 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
