Make your own scrummy treats to fill your biscuit tin with this recipe for Nieman Marcus Peanut Butter and Dark Chocolate Cookies
½ cup butter, softened
¼ cup castor sugar
½ cup light brown sugar
1 teaspoon vanilla extract
½ cup crunchy peanut butter
1¾ cup cake flour
½ teaspoon bicarbonate of soda
½ teaspoon baking powder
pinch of salt
¾ cup dark chocolate chips
150g (1 cup) dark chocolate, melted
2 tablespoons toasted peanuts, finely chopped
sea salt flakes, for finishing
Preheat the oven to 170º C. Line a baking sheet with parchment paper.
Cream the butter, castor sugar and brown sugar together until pale.
Add the vanilla extract, egg and peanut butter.
Sift in the flour, raising agents and salt and mix until the flour is incorporated.
Fold through the chocolate chips.
Roll into large balls and press down with a fork.
Bake for 25-27 minutes until golden.
Cool on a wire rack and then dip into melted chocolate. Scatter with chopped peanuts and a pinch of sea salt flakes.