As Autumn is on the way, my mom and I are getting ready for Fall to arrive. Peanut butter and chocolate chip cookies are a perfect match for the greeting of the new term at school with friends or a simple snack for after hours.
This recipe makes about 21 cookies or less. I know too well the craving of NO EGG dough. I mean, just whip out the ice cream for some warm cookie dough and cold ice cream.
However if you are more patient, enjoy these biscuits once they are baked.
Ingredients (in the Pantry shop*)
250g Stork or your chosen vegan butter
250g Whole Earth crunchy peanut butter
200g Caster sugar*
200g Raw Cane sugar*
200g Plain flour or your gluten free alternative*
1 tsp Bicarbonate soda*
200g Vegan chocolate buttons*
- Line four large baking trays with baking parchment.
- In a large pan, melt the butter and peanut butter over low heat. Continue to stir to mix the ingredients. After all has combined, set aside to cool.
- Add both sugars to the mixture. Then beat with a wooden spoon or spatula.
- Mix the dry ingredients (flour, salt and bicarbonate soda) together and add to the wet ingredients, mixing until all is combined.
- Place the mixture in the fridge to chill for an hour.
- Chop the buttons with a chopping knife.
- Preheat the oven to 180 Celsius/356 Fahrenheit.
- Remove the cookie dough form fridge and stir in the chocolate, making it evenly distributed (because we do not want one lucky devil to get all the chocolate).
- Before your baking partner sees, take a scoop out of the batter and taste, remembering to put the spoon next to the dirty dishes – just kidding, not being hygienic bit.
- Take two spoons to scoop the dough and form round balls. Place on the tray you can squish them with the spoon or a fork.
- Bake for 13-15 minutes or until golden and fully expanded.
- Cool on the tray for 5 minutes and transfer to a rack to cool even further.
- Enjoy with a glass of cold milk of your choice. And just to be a little more extra, by a fire.
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