These Peanut Butter Chocolate Chip Cookies are divine. Soft, chewy and rich. They will melt in your mouth. The secret ingredient is the brown sugar and the trick is to not bake them too long. Remove the cookies as soon as the edges turn a light brown. When they come out, they will still be rather soft, but that’s okay! The cookies will firmer when they cool.
You’ll need:
120g plain flour
100g brown sugar
1tsp baking powder
100g peanut butter
50ml soya milk
30g coconut oil, melted
Pinch of salt
80g choc buttons, crushed
40g peanuts, crushed
Maldon salt flakes
Preheat the oven to 220 degrees Celcius (gas mark 7). Line a baking tray with baking paper.
Mix all the dry ingredients (flour, brown sugar baking powder and salt) in a mixing bowl. Add the soya milk, peanut butter and coconut oil and mix everything well until a thick batter forms.
Roll the dough into balls and place onto the lined trays. Flatten the balls with your fingers, then place in the hot oven for 8 minutes.
Sprinkle a little sea salt on top of the cookies and give them 15 minutes to cool and solidify before devouring.
