Chocolate Peanut Butter Cookies

By Ellie

10 Person

15 Minutes

0 Calories

Soft and fudgy chocolate peanut butter cookies, with thick ribbons of peanut butter, swirled into each bite. The recipe is super easy. You can even make the dough weeks in advance, roll it into balls, and freeze so that all you have to do if you get invited last-minute to a party or have a sudden midnight cookie craving is pull the cookie dough balls out of the freezer.

Ingredients

peanut butter or allergy-friendly sub
mini or regular chocolate chips, optional
1 tsp. pure vanilla extract
2 tbsp. pure maple syrup, honey, or agave
3 tbsp. milk of choice
1⁄4 cup veg or melted coconut oil
¼ tsp. salt
¼ tsp. baking soda
6 tbsp. sugar, unrefined if desired
6 tbsp. cocoa powder
1 cup spelt, white, or oat flour

Method

01

If desired, the dough can be made in advance, rolled into balls, and frozen to bake any time you need a quick dessert.
02

For easier handling, freeze about 10-15 blobs of nut butter (about 1/2 tsp each) before beginning. Preheat oven to 325℉.
03

In a large bowl, stir first 5 ingredients. You can also add some mini chocolate chips if desired.
04

Add remaining ingredients except for nut butter. Stir to form a batter.
05

Scoop into balls with a cookie scoop – if it’s too wet, refrigerate dough until firm enough to form balls. Smush a frozen ball of nut butter into the center of each cookie (see video), then re-roll. If desired, press some chocolate chips into the tops.
06

Bake 10 minutes – they should look underdone when you take them out of the oven. Allow cooling for 10 minutes before handling, during which time they will firm up.
07

If the cookies haven’t flattened, feel free to press down gently with a spoon. Store leftovers in a covered container, 2-3 days.

Related Tags

Healthy Recipes

Dessert Recipes

Peanut Butter Cookie Recipes

Chocolate Peanut Butter Cookies

3.8

( By Ellie )

01 Information

Grade easy
Serving 10 servings
Prep Time 5 Mins
Cook Time 10 Mins
Total Time 15 Mins

02 Ingredients

peanut butter or allergy-friendly sub

mini or regular chocolate chips, optional

1 tsp. pure vanilla extract

2 tbsp. pure maple syrup, honey, or agave

3 tbsp. milk of choice

1⁄4 cup veg or melted coconut oil

¼ tsp. salt

¼ tsp. baking soda

6 tbsp. sugar, unrefined if desired

6 tbsp. cocoa powder

1 cup spelt, white, or oat flour

03 Method

Step 1

If desired, the dough can be made in advance, rolled into balls, and frozen to bake any time you need a quick dessert.

Step 2

For easier handling, freeze about 10-15 blobs of nut butter (about 1/2 tsp each) before beginning. Preheat oven to 325℉.

Step 3

In a large bowl, stir first 5 ingredients. You can also add some mini chocolate chips if desired.

Step 4

Add remaining ingredients except for nut butter. Stir to form a batter.

Step 5

Scoop into balls with a cookie scoop – if it’s too wet, refrigerate dough until firm enough to form balls. Smush a frozen ball of nut butter into the center of each cookie (see video), then re-roll. If desired, press some chocolate chips into the tops.

Step 6

Bake 10 minutes – they should look underdone when you take them out of the oven. Allow cooling for 10 minutes before handling, during which time they will firm up.

Step 7

If the cookies haven’t flattened, feel free to press down gently with a spoon. Store leftovers in a covered container, 2-3 days.

04 Author