Packing for an epic adventure or just need a quick energy boost? Let’s make Chocolate peanut butter cookies and worry not for days!
Ingredients
(35 pieces 0.5 oz / 15g cookies)
- 1 ½ cups / 200g Flour
- ¼ teaspoon Salt
- 4 tablespoons / 50g Butter
- ¾ cup / 200g Peanut butter
- 1 Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons / 30ml Agave or sweetener of choice to taste
- ⅓ cup / 30g Cocoa powder
- ⅔ cup / 160ml Milk
- Optional
- ½ cup / 60g Chopped peanuts, chocolate chips, raisin
How to make Chocolate peanut butter cookies
- Mix the ingredients until a uniform texture is formed. Add milk until the dough doesn’t crack when pressed by fingers. It shouldn’t be sticky when formed into a ball.
- Roll the dough out into logs so it will be easier to measure out the cookie sizes if we are after a somewhat uniform sized cookie batch. Try out how the different sized dough spread and pick the one that is closes to our heart. We have found the 0.5 oz / 15g balls are the perfect size for our cookies.
- Roll them into a ball then place them onto a parchment lined baking tray.
- Press them down vertically with a wet or slightly oiled fork. Then do it horizontally as well.
- Bake the cookies in a 350°F / 180°C preheated oven for about 15 – 20 minutes.
Enjoy!
Note: ⅓ cup / 30g Cocoa powder makes very intense dark chocolate peanut butter cookies. For less intense color and flavor try with 2 tablespoons / 15g cocoa powder first.
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Chocolate Peanut Butter Cookies Recipe
Packing for an epic adventure or just need a quick energy boost? Let’s make Chocolate peanut butter cookies and worry not for days!
Ingredients
- 1 ½ cups Flour
- ¼ teaspoon Salt
- 4 tablespoons Butter
- ¾ cup Peanut butter
- 1 medium Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Agave or sweetener of choice to taste
- ⅓ cup Cocoa powder
- ⅔ cup Milk
- Optional
- ½ cup Chopped peanuts chocolate chips, raisin
Instructions
- Mix the ingredients until a uniform texture is formed. Add milk until the dough doesn’t crack when pressed by fingers. It shouldn’t be sticky when formed into a ball.
- Roll the dough out into logs so it will be easier to measure out the cookie sizes if we are after a somewhat uniform sized cookie batch. Try out how the different sized dough spread and pick the one that is closes to our heart. We have found the 0.5 oz / 15g balls are the perfect size for our cookies.
- Roll them into a ball then place them onto a parchment lined baking tray.
- Press them down vertically with a wet or slightly oiled fork. Then do it horizontally as well.
- Bake the cookies in a 350°F / 180°C preheated oven for about 15 – 20 minutes.
Notes
Enjoy!
⅓ cup / 30g Cocoa powder makes very intense dark chocolate peanut butter cookies. For less intense color and flavor try with 2 tablespoons / 15g cocoa powder first.
Nutrition
Serving: 100g | Calories: 573kcal (29%) | Carbohydrates: 47g (16%) | Protein: 20g (40%) | Fat: 33g (51%) | Saturated Fat: 13g (83%) | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 53mg (18%) | Sodium: 367mg (16%) | Potassium: 493mg (14%) | Fiber: 7g (28%) | Sugar: 13g (15%) | Vitamin A: 373IU (7%) | Vitamin C: 1mg (2%) | Calcium: 93mg (9%) | Iron: 7mg (37%)
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