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Yields20 Servings

 100 g soft unsalted butter
 75 g golden caster sugar
 75 g light brown soft sugar
 50 g chocolate hazelnut spread
 50 g peanut butter
 4 tbsp honey
 1 large egg, beaten
 1 tsp vanilla extract
 200 g plain flour
 1 tsp bicarbonate of soda
 ½ tsp salt
 75 g dark or milk chocolate chips
 25 g cornflakes

Preheat the oven to 180C/Gas4 and line 2 or 3 baking sheets with baking paper


Put the butter and sugars into a big mixing bowl and cream together; add the chocolate hazelnut spread, the peanut butter and honey, plus the egg and the vanilla and mix in well; add the flour, bicarbonate of soda and salt and mix again to a soft smooth dough; stir in the chocolate chips and cornflakes


Scoop tablespoonfuls of the dough onto the baking sheets making sure to allow space between them; flatten a little with the back of a spoon


Bake the cookies for 12-15 minutes or until just set with slightly crisp edges; cool for a couple of minutes on the tray, then lift carefully onto a wire rack and leave to cool

Nutrition Facts

Servings 0