Muscle & Fitness UK – July 2019

NUTRITION

106 MUSCLE & FITNESS/JULY 2019

RECIPIES AND

PHOTOGRAPHS COURTESY OF

MERIDIAN FOODS

Indulge in some nutty goodness that’s

a cut above the roast courtesy of

Meridian Foods, who have launched two

brand new premium peanut butters to

expand their exciting product range.

Prep Time: 15 minutes

Cooking Time: 15 minutes

Quantity: 22 cookies

METHOD:

1. Heat the oven to 170°C. Melt the butter
   and set aside to cool for a moment. In a
   large bowl, stir together the sugar and
   butter, until combined. Add the egg and
   yolk and continue to mix.


2. Fold in the flour and when combined
   fold in ¾ of the chocolate. Briefly stir
   through ¾ of the peanut butter, leaving
   swirls visible.


3. Use a tbsp measure to scoop dollops of
   mixture onto 2 or 3 non-stick baking

sheets, making sure you leave plenty of

room for them to expand when they

cook.

4.Poke a clean finger into each cookie to

make a well in the centre and drizzle in

a little of the remaining peanut butter.

Then dot a few pieces of the remaining

chocolate over the top of each.

5. If you’re just cooking half now, put the
   other half of the cookies into a freezer
   container and freeze.
   6.Bake the remaining biscuits for 15 mins

until they are cooked at the edges but

still soft in the middle. Allow to cool for

a few minutes on the baking sheet then

transfer to a baking rack. Keep them in

an airtight tin.

When you want to cook the remaining

cookies, put the frozen scoops onto an

oven tray and cook in a preheated oven

for 20-25 minutes or until, like the first

batch, they are cooked at the edges but

still soft in the middle.

INGREDIENTS:

120g butter

200g coconut sugar

1 egg

1 egg yolk

250g self raising flour

250g milk chocolate

roughly chopped

130g crunch rich roast

Meridian peanut butter

Chunky

Peanut Butter

& Chocolate

Cookies

These home bakes are a

great time saver because

you can make half and

freeze half for another day.