15/03/2026
A hot cross bun in a cookie with white chocolate AND peanut butter?? Say no more🐣🍫🥜
These new cookies are made with ’s limited edition Fruit Toast Peanut Butter (yes, it’s as good as it sounds). They’re more of a chewier cookie thanks to the rolled oats, dotted with little white chocolate chips, and full of those warming fruit toast flavours.
As I type this I realise that they’d actually make the most delicious ice cream sandwich with some rum raison ice cream too…🙈
RECIPE:
115g unsalted butter, room temperature�135g brown sugar�50g caster sugar�1 tsp vanilla extract�125g Fruit Toast Peanut Butter�1 egg�140g plain flour�100g rolled oats�½ tsp bicarbonate soda�½ tsp ground cinnamon�Pinch of salt�150g white chocolate chips, divided
METHOD
1. Preheat oven to 160°C fan-forced and line two oven trays with baking paper.
2. Place the butter, brown sugar, caster sugar, peanut butter and vanilla in a large bowl. Cream using electric beaters or a stand mixer until smooth. Add the egg and beat again until fully incorporated, scraping down the sides of the bowl as needed.
3. Add the flour, oats, bicarbonate soda, cinnamon and salt. Using a wooden spoon or spatula, mix until a cookie dough forms. Stir through 120g of the white chocolate chips.
4. Scoop about 1.5-2 tablespoons of dough and roll into balls. Place on the prepared trays, leaving about 3cm between each cookie, then flatten slightly.
5. Bake for 13-15 minutes, or until golden around the edges. The cookies will still be very soft when they come out of the oven.
6. Melt the remaining 30g of chocolate and transfer to a snap-lock bag. Snip a small corner off the bag and pipe crosses over each cookie. Leave the cookies to cool completely on the trays before serving.
If you’re in NZ, shop online at fixandfogg.co.nz, and if you’re in AU, shop via .people