Chocolate Peanut Butter Cookies
A rich chocolate biscuit with a brownie-like middle and a soft, peanut butter center!
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.