In my house, peanut butter doesn’t last very long. My fiancée eats it on just about everything. Toast? Peanut butter. Bagel? Peanut butter. Porridge? Peanut Butter. Rice Cake? Peanut Butter. Chickpeas? Peanut Butter.
Nah that last one is just jokes. But it’s honestly a little bit out of control. Still, rather than fight this beast, I thought I would just feed it… with these bloomin’ outrageously large Chocolate Peanut Butter Cookies.
I mean, would you just LOOK at these monsters?!
The best way I can describe the type of cookies these are, is by saying it’s a little bit brownie, a little bit cookie. The brownie-like inside is completed with a soft peanut butter center. They are a true delight.
While you’re eating them, you can practically feel the naughtiness making it’s way through your bod. I highly recommend only eating one at a time. But I’ll not judge if you do not heed this recommendation.
Feeling particularly extravagant? I can’t think anything better than eating one of these straight out of the oven with a big scoop of vanilla ice cream.
If you give these a go, let me know how you get on in comments below. If you love them a LOT (like me), then please share with friends!
Want more like this? Try…
Vegan Viennese Whirls
Hazelnut Brownies
Chocolate Caramel Rice Crispy Treat
Apple Walnut Cookies
Vegan Compost Cookies
Chocolate Peanut Butter Cookies
Ingredients
- 120 grams Peanut Butter spooned into 1 tsp balls (1 tsp = roughly 10 grams)
- 200 grams Vegan Butter
- 200 grams Light Brown Sugar
- 100 grams Granulated Sugar
- 450 grams Plain Flour
- 50 grams Cocoa Powder
- 1 tsp Bicarb Soda
- 1/2 tsp Baking Powder
- 1 tsp Salt
- 125 grams Applesauce
- 1 tsp Vanilla Extract
- 200 grams Dark Chocolate rough chopped
Instructions
- Spoon 1 tsp size balls of peanut butter onto a lined baking tray. Place in the freezer and leave to harden while you prepare the cookie dough.
- In a large bowl, whisk together flour, cocoa powder, bicarb soda, baking powder and salt. Set aside.
- In a saucepan, melt the butter over a low heat. Add light brown sugar and granulated sugar – whisk until smooth and then remove from heat.
- Add applesauce and vanilla extract to the butter mixture and combine everything well.
- Pour your butter mixture into the bowl with the dry ingredients and then incorporate everything until you have a smooth dough.
- Fold the dark chocolate chunks into the dough and then place the bowl of dough into the fridge to rest for 30 minutes.
- Preheat oven to 180°c and line a large baking tray with paper.
- Scoop out 1/4 cups (or very generous tablespoons) of the dough and roll into balls. Break in half and place one ball of frozen peanut butter into the center. Mould the chocolate dough back around the peanut butter to encase completely. Set on baking tray leaving a couple of inches between each cookie. Repeat until all the dough is gone.
- Place the tray in the oven and bake the cookies for 18-20 minutes.
- Remove from the oven and allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Pin these Chocolate Peanut Butter Cookies!
[…] dessert. These vegan chocolate peanut butter cookies look unreal, and chocolate + PB is pretty much my favorite treat […]
[…] dessert. These vegan chocolate peanut butter cookies look unreal, and chocolate + PB is pretty much my favorite treat […]
[…] dessert. These vegan chocolate peanut butter cookies look unreal, and chocolate + PB is pretty much my favorite treat […]
[…] dessert. These vegan chocolate peanut butter cookies look unreal, and chocolate + PB is pretty much my favorite treat […]
Mine did not turn out well baked at all. They spread all over the pan so were thin and crispy when baked. But the uncooked dough… amazing!!!
Oh no! I’m so sorry these didn’t work out for you. Temperature could be an issue – if the oven is too cool when the cookies go in, it can cause spreading. You could also refrigerate the cookie dough before popping in the oven to let the dough rest a bit before going into the hot oven – this helps the cookie keep its shape.