Nibbling Recipes

Triple Chocolate Cookies


  • 300g Plain Chocolate
  • 150g Milk Chocolate
  • 150g White Chocolate
  • 115g Light Muscovado Sugar
  • 100g Butter
  • 115g Crunchy Peanut Butter
  • 1 egg
  • 115g Self-raising Flour
  • 1 teaspoon Vanilla Essence


  • Preparation Time: 15 minutes
  • Cooking Time: 10-12 minutes for each tray
  • Oven Temperature: 180 degrees
  • Uses baking trays lined with baking paper
  • Makes 12-15 large portions


Chop half of the plain chocolate into large chunks, and all of the white and milk chocolate. Place the remaining plain chocolate into a saucepan and melt. Place the sugar, butter, peanut butter, egg and vanilla essence into a bowl and mix thoroughly. Pour in the melted chocolate and stir. You'll need to keep some chocolate chunks back for decoration (approximately 1/6 th of all the chunks). Then add the majority of chocolate chunks and all the flour to the mixture. Stir well. Now scoop out the mixture onto the baking trays, keeping room between the dollops for spreading. When cooking the cookies will expand and flatten out, so its worth leaving 3-4cm around each one. Place 2-3 chocolate chunks onto each one, pressing down into the mixture. Place the tray in the oven and bake for 10-12 minutes. Its hard to tell when they're done, so its best to work by time. After the first batch you'll have a better idea of whether they need a few minutes longer or not.

© Rhodri L T Bevan