Peanut butter chocolate chip cookies

Today I have another little experiment for you from my kitchen: Delicious peanut butter chocolate chip cookies. They do not contain flour and are therefore slightly different from typical cookies. In terms of taste, they remind me a bit of the filling of some chocolate bars ... yummy! ♥

Peanutbutter Chocolatechip Cookies

Since the peanut butter chocolate chip cookies contain no flour, as already mentioned, they are gluten-free. They are therefore also ideal for those with gluten intolerance. They're just delicious, especially if you like peanuts and peanut butter. The coconut blossom sugar also provides a light caramel note. If you don't have coconut blossom sugar at home or don't want to buy extra, you can also use brown sugar. Then I would recommend a ratio of 75g brown sugar and 75g normal sugar.

Above all, these cookies are baked quickly. Practical when the small cravings arise. In a few minutes you have mixed the ingredients and after about 15 minutes of baking the peanut butter chocolate chip cookies are ready. After a while to cool down, they can already be nibbled. Do you love cookies? Then you can find more here Recipes for cookies. ♥

Ingredients for the peanut butter chocolate chip cookies:

  • 50g coconut blossom sugar
  • 100g sugar
  • 1 teaspoon Baking powder
  • 250 g crunchy peanut butter
  • 1 egg (size M)
  • 100 g chocolate chunks or chocolate droplets (baking department) or coarsely chopped dark chocolate
  • 1 teaspoon Homemade vanilla extract
  • 1 pinch of salt

 

Prepare peanut butter chocolate chip cookies:

  1. Preheat the oven to 180 ° top / bottom heat (160 ° C hot air / convection).
  2. Line a baking sheet with parchment paper.
  3. Finely grind the sugar and coconut blossom sugar in a blender and then mix briefly with the baking powder.
  4. Add the peanut butter, vanilla extract and egg and stir briefly until creamy.
  5. Then fold in the chocolate chunks.
  6. Use 2 tablespoons or a small ice cream scoop to portion on the baking sheet. Alternatively, shape into small balls with your hands, flatten them a little and place them on the baking sheet with a little space.
  7. Bake in the preheated oven for about 12 to 15 minutes. The cookies are ready when they start to brown around the edges.
  8. After baking, leave it on the baking sheet for a short time and then let it cool down completely on a wire rack.

 

Preparation with the Thermomix®:

  1. Preheat the oven to 180 ° top / bottom heat (160 ° C hot air / convection).
  2. Line a baking sheet with parchment paper.
  3. Put the sugar and coconut blossom sugar in the mixing bowl, 30 sec. / Speed 10.
  4. Add the baking powder and mix for 5 seconds / speed 4.
  5. Add the peanut butter, vanilla extract and egg and stir for 20 sec / speed 4 until creamy.
  6. Then fold in the Chocolate Chunks for 10 seconds / speed 3 counterclockwise.
  7. Use 2 tablespoons or a small ice cream scoop to portion on the baking sheet. Alternatively, shape into small balls with your hands, flatten them a little and place them on the baking sheet with a little space.
  8. Bake in the preheated oven for about 12 to 15 minutes.
  9. The cookies are ready when they start to brown around the edges.
  10. After baking, leave it on the baking sheet for a short time and then let it cool down completely on a wire rack.

Peanutbutter Chocolatechip Cookies

♥ Have fun baking! ♥


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2 thoughts on “Peanutbutter Chocolatechip Cookies”

  1. Looks really tempting, I imagine this could be a good snack for on the go. Do you think the sugar plays a role in how the cookies are made? I would like to try something like this without sugar, but I suspect that the baking properties of sugar make for successful cookies. Have you by any chance tried it without sugar or with xylitol or something? LG Matthias

    1. Dear Matthias,
      I once baked the cookies for a friend who doesn't use table sugar. I used erythritol and half coconut blossom sugar. The cookies work well and are delicious too, but they stay quite soft - I hope this helps you further. l

      Greetings, Sonja

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