Making Sweet Yummy Food

Peanut Butter & Chocolate Chip Cookies

Yes… a truly wonderful combination! Sinead wanted cookies for her birthday instead of a birthday cake – well she received both. I revamped the recipe for it to be vegan in celebrating January 2021 Vegan month.


  • 50g Peanuts
  • 125g Smooth Peanut Butter
  • 125g Stork or vegan butter equivalent
  • 100g Coconut Sugar
  • 100g Caster Sugar
  • 200g Plain Flour
  • 1/2 tsp Bicarbonate of soda / baking soda
  • 100g Cacao Nibs or Vegan chocolate buttons

Method having fun baking!

Here we go… preheat the oven to 180℃ Roast the peanuts in a roasting tin for 8 to 10 minutes. Leave to cool.

In a large saucepan melt the peanut butter and stork on a low heat stirring to combine.

Combine in a mixing bowl both the sugars adding the peanut butter mixture and beat together until combined.

In a mixing bowl add the flour and bicarbonate of soda blending them together. Add to the peanut butter mixture and mix well.

Covering your bowl with a tea towel or wax wrap place your bowl in the fridge for half hour.

Remove from the fridge and preheat oven to 180℃

Add the cacao nibs and chopped up peanuts into the cookie dough and mix them well.

Scoop cookie dough using an ice cream scoop or spoons onto a baking tray. Bake for 13 to 15 minutes until golden brown. Cool on baking tray and then transfer to a rack to finish cooling.

Enjoy x

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