- 80g caster sugar
- 120g brown sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 300g peanut butter
- 2pcs egg
- 20g fresh milk
- 150g Beryls Gourmet Dark Chocolate Chunk 56%
- Preheat the oven at 175°C. Mix the caster sugar, brown sugar, salt, egg and fresh milk together.
- Add in peanut butter and baking soda, mix well to become a dough.
- Lastly, add in Beryl’s Gourmet Dark Chocolate Chunk 56%, mix well.
- Roll the cookies dough to 2” size ball at 15g each.
- Bake at 175°C for 10 to 12 minutes.