Peanut Butter Chocolate Cookies
Wonderfully crumbly cookies packed with chunks of chocolate, crunchy nuts and laced with lashings of delicious peanut butter. Yum! If you don't want to bake the whole batch, or want to double up and save some for later, these freeze brilliantly, so just freeze the raw cookies and then remove them from the freezer, defrost and bake them when you need them. This recipe is from BOSH! ON A BUDGET - The Waterstones edition.
Serves
Ingredients
For the recipe
<item-todo-done>4 tbsp smooth peanut butter<item-todo-done><item-todo-done>1 tbsp cornflour<item-todo-done><item-todo-done>4 tbsp salted peanuts<item-todo-done><item-todo-done>1 tbsp soy milk optional<item-todo-done><item-todo-done>100g dark chocolate<item-todo-done><item-todo-done>140g plant-based butter<item-todo-done><item-todo-done>250g plain flour<item-todo-done><item-todo-done>100g caster sugar<item-todo-done><item-todo-done> pinch of sea salt<item-todo-done>
Before you start
Preheat oven to 160°C l Line a large baking sheet with parchment paper
Make the dough
- Put the sugar and dairy-free butter into a bowl and beat them together until light and fluffy
- Add the peanut butter and stir well, then fold in the flours
- Roughly chop the peanuts and chocolate into 5mm pieces and stir through
- Squeeze the mixture together with your hands, it should come together easily, if not add a splash of soy milk and mix again
- Tip on to a clean work surface and bring together into a tight mound
- Roll golf-ball-sized pieces of dough into balls and press each one into neat 1cm-thick rounds
Bake the cookies
- Spread the cookies out on the lined baking sheet
- Sprinkle with sea salt flakes
- Transfer to the hot oven and bake for 12 minutes for a soft cookie, or 15 minutes for a more biscuity texture
- Transfer to a wire rack and allow to cool completely before tucking in!