150g chunky peanut butter
110g soft brown sugar
175g plain flour, plus a little extra
1 large egg, lightly beaten
¾ level teaspoon bicarbonate of soda
½ tsp vanilla essence
1 tbsp milk
50g cocoa powder
100g Reeses Cups, chopped
50g icing sugar
- Line 2 baking sheets with baking parchment. Place all the ingredients (except 40g Peanut Butter and icing sugar) in a bowl and mix together to form a stiffish dough.
- Flour your hands then shape lumps of the mixture to form walnut-sized balls. Place a ball of mixture onto a surface, flatten it slightly and put on the baking sheets. The biscuits will spread, so allow some room for expansion.
- Bake them, one sheet at a time, near the centre of the oven for 18 minutes, or until the biscuits feel firm when tested with the fingertips. Leave them to cool and harden slightly on the baking sheet before transferring them to a wire cooling tray with the aid of a palette knife.
- Heat the remaining peanut butter and add to icing sugar and a little water. Once cooled drizzle over cookies and allow to dry.