Thursday, 24 September 2020

Peanut Butter Chocolate Chip Cookies

Little peanut butter cookies stuffed with chocolate chips, perfect with a cup of tea!


How has it taken me this long to put peanut butter in a cookie recipe I'll never know. But here we have it and they are truly little bites of delight. I'll admit I thought they would turn out a little bigger, but in the end I enjoyed them being smaller and didn't feel so guilty eating more than one! Chocolate chips are optional but I think they're essential. 

Check out my other cookie recipes for more inspiration!

Double Chocolate Cookies
Golden Oreo Funfetti Cookies
Carrot Cake Cookies

Recipe

Prep: 15 minutes
Cook: 15 minutes
Serves: 16-20 cookies

Ingredients

100g Trex or vegetable shortening
250g smooth Peanut Butter 
100g Caster sugar
100g Light brown sugar
180g Vegan chocolate chips
180g Plain flour
1 tsp Vanilla extract
3 tbsp Soya milk


Method

✿Preheat oven to 180Âșc and prepare two large baking trays with baking paper.
✿Add the Trex and both sugars to an electric mixer and cream them together until smooth. Then add in the peanut butter and vanilla and mix together until well combined.
✿Add the flour and salt, mix on low until you reach a thick crumbly dough.
✿With the mixer kept on low, add the soya milk - I found 3 tbsp to be enough and the dough comes together, any more and it would be too wet. If you already have a thick cookie dough that's less crumbly and that you can roll in your hands then skip the soya milk. 
✿Add in your chocolate chips or chunks and mix in. 

✿Roll into balls and place onto a parchment lined baking tray. Aim for around 16- 20 cookies from your batch. Press down lightly with the spatula to flatten the cookies slightly. I made smaller ones but you can make them as big as you like. 
✿Bake for 15 minutes until the tops are golden brown. 
Leave the cookies to cool and firm up on the baking tray before eating. Best kept at room temperature in an airtight container. Enjoy!

Christina 
xx
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