Peanut Butter Choc Chip Cookies

by Rachel Davis · October 16, 2014

Peanut Butter Choc Chip Cookies

Peanut Butter freaks, you are going to love these. Yes, I know I say that about every peanut butter recipe, but these are super easy, you can whip them up in a moment and satisfy that PB craving. Perfect with a cuppa!

They are vegan, purely because they don’t contain any eggs or dairy. They aren’t vegan, they just happen to be vegan, if you see what I’m trying to say. Don’t not bake them because they’re vegan, they’re awesome!

These Peanut Butter Choc Chip Cookies are soft and cakey, a heavenly bite of slightly salty peanut butteriness with gooey chocolate chunks. Simply delicious!

I baked them to take round to a girly night with some friends, everyone was to bring some home-made food along. I needed to make something I could eat as I’m still off dairy, I raided the cupboards and came up with these, they are a tweaked version of my Double Choc Peanut Cookies : one of my earliest recipes here on the blog.

Peanut Butter Choc Chip Cookies

oven 180C / gas 4 / 350 F

a couple of baking sheets lightly greased or lined with baking parchment

150 g (heaped 1/2 cup) light muscovado sugar
2 tbsp golden syrup
100 ml (2/5 cup) sunflower oil
1 tsp vanilla extract
200 g (generous 3/4 cup) crunchy peanut butter
100 ml milk (2/5 cup) (I used unsweetened almond)
200 g ( 1 + 3/5 cups ) self raising flour
pinch sea salt
100 g (3 + 1/2 ounces) dark or semi sweet chocolate, chopped into small chunks

Place the sugar, syrup, oil and peanut butter into a large bowl and beat with a wooden spoon into a thick batter. Stir in the milk.

Sift the flour and salt into the bowl and stir to combine. Add the chocolate chunks and give it all a good mix to distribute. If it looks a bit dry and isn’t holding together, add a tablespoon more of milk.

Use a small ice cream scoop or a tablespoon to dollop onto the baking sheets leaving plenty of room for them to spread. Flatten them a little with your fingertips or a wet spoon. You should get around 16 – 18 cookies.

Bake for 12-14 minutes until just starting to colour around the edges.

Remove from the oven and rest on the baking sheets for 5 minutes so that they harden enough to move them. Transfer to a wire rack to cool.

: Beat the sugar, oil, syrup, vanilla extract and peanut butter

: Chop the chocolate

: Sift in the flour and salt followed by the chocolate.

: Dollop onto the baking sheet and flatten slightly with a damp finger tip.

Eat them while they’re still a little warm and you’ll be enveloped with comforting, luscious gooey chocolate. Luckily, the chocolate seems to remain soft for ages after! Heaven indeed!

Peanut Butter Choc Chip Cookies

2014-10-13 12:52:56

These Peanut Butter Choc Chip Cookies are soft and cakey, a heavenly bite of slightly salty peanut butteriness with gooey chocolate chunks. Simply delicious!

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Ingredients

150 g (heaped 1/2 cup) light muscovado sugar
2 tbsp golden syrup
100 ml (2/5 cup) sunflower oil
1 tsp vanilla extract
200 g (generous 3/4 cup) crunchy peanut butter
100 ml milk (2/5 cup) (I used unsweetened almond)
200 g ( 1 + 3/5 cups ) self raising flour
pinch sea salt
100 g (3 + 1/2 ounces) dark or semi sweet chocolate, chopped into small chunks

Instructions

Preheat oven to 180C / gas 4 / 350 F and lightly grease or line a couple of baking sheets with baking parchment.
Place the sugar, syrup, oil and peanut butter into a large bowl and beat with a wooden spoon into a thick batter. Stir in the milk.
Sift the flour and salt into the bowl and stir to combine. Add the chocolate chunks and give it all a good mix to distribute. If it looks a bit dry and isn’t holding together, add a tablespoon more of milk.
Use a small ice cream scoop or a tablespoon to dollop onto the baking sheets leaving plenty of room for them to spread. Flatten them a little with your fingertips or a wet spoon. You should get around 16 – 18 cookies.
Bake for 12-14 minutes until just starting to colour around the edges. Remove from the oven and rest on the baking sheets for 5 minutes so that they harden enough to move them. Transfer to a wire rack to cool.

Notes