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
Old school
(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
New school – Keto
(20 pieces 0.5 oz / 15g cookies)
- 1cup / 260g Peanut butter
- 1 Egg
- ⅓ cup / 30g Cocoa powder
- ¼ cup / 60ml Milk
- 1 teaspoon Vanilla extract
- 1 tablespoon / 5g Stevia or sweetener of choice to taste
Holistic school – Oatmeal
(20 pieces)
- 2 cups / 200g Quick oat
- 2 Bananas
- 4 tablespoons / 50g Butter
- ¼ teaspoon Salt
- 1 Egg
- ¾ cup / 200g Peanut butter
- 1 oz / 30 g Chocolate chip
- 2 tablespoons / 30ml milk
- ½ cup / 30g Cocoa powder
- Optional
- ½ cup / 60g Chopped peanuts, chocolate chips, raisin
How to make Chocolate peanut butter cookies
Old school
- 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!
New school – Keto
- Measure all the ingredients. 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.
- On a parchment lined baking tray press the balls down with a wet or slightly oiled fork vertically then horizontally.
- Bake the cookies into a 350°F / 180°C preheated oven for about 10 – 15 minutes.
Enjoy!
Holistic school – Oatmeal
- Measure all the ingredients. Mix the ingredients until there is a uniform texture.
- Scoop out the desired sized cookies. Prepare a glass of water close by to dip the spoon in after each scoop.
- Flatten them out with a wet or oily fork or any non-stick spatula.
- Bake the cookies in a 350°F / 180°C preheated oven for about 15 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.
F.A.Q.
What are chocolate peanut butter cookies made of?
Chocolate peanut butter cookies are made using a combination of ingredients such as flour, cocoa powder, baking soda, salt, butter, sugar, eggs, vanilla extract, and, of course, peanut butter. These ingredients are mixed together to form a dough, which is then shaped into cookies and baked until they are deliciously crisp on the outside and chewy on the inside.
Can we use natural peanut butter instead of regular peanut butter?
Yes, we can use natural peanut butter instead of regular peanut butter in chocolate peanut butter cookies. Natural peanut butter is made from just peanuts and doesn’t contain any additional additives or sweeteners. It may result in a slightly different texture and flavor compared to using regular peanut butter, but it can still be used to make tasty cookies.
How long do we bake chocolate peanut butter cookies?
The baking time for chocolate peanut butter cookies usually ranges between 10 to 12 minutes. However, it may vary depending on the oven and the size of the cookies. We should keep an eye on the cookies while they are baking and remove them from the oven when the edges are slightly firm and the centers are set. It’s important not to overbake them to ensure they remain soft and chewy.
Can we freeze chocolate peanut butter cookie dough?
Yes, we can freeze chocolate peanut butter cookie dough for later use. After preparing the dough, we can shape it into balls or freeze it in a log form. Wrap the dough tightly with plastic wrap or place it in an airtight container before freezing. When we’re ready to bake the cookies, we can simply remove the dough from the freezer, let it thaw slightly, and then proceed with the baking instructions. This allows us to enjoy freshly baked cookies whenever we want, without the need to make the dough from scratch every time.
Do chocolate peanut butter cookies contain gluten?
By default, chocolate peanut butter cookies contain gluten because they are typically made with all-purpose flour, which contains gluten. However, it is possible to make gluten-free versions of these cookies by using gluten-free flour blends or alternative flours such as almond flour or oat flour. By substituting the regular flour with gluten-free alternatives, we can create delicious gluten-free chocolate peanut butter cookies.
Can we add other ingredients to chocolate peanut butter cookies?
Absolutely! We can add various ingredients to chocolate peanut butter cookies to enhance their flavor and texture. Some popular additions include chocolate chips, chopped nuts (such as almonds or walnuts), shredded coconut, or even dried fruits like raisins or cranberries. These additional ingredients can add extra layers of taste and provide a delightful surprise in every bite.
How should we store chocolate peanut butter cookies?
To store chocolate peanut butter cookies, we should allow them to cool completely after baking. Once cooled, we can place them into an airtight container.
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!
Old school
- 1 ½ cups Flour
- ¼ teaspoon Salt
- 4 tablespoons Butter
- ¾ cup Peanut butter
- 1 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)
New school – Keto
- 1 cup Peanut butter
- 1 Egg
- ⅓ cup Cocoa powder
- ¼ cup Milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Stevia or sweetener of choice to taste
Holistic school – Oatmeal
- 2 cups Quick oat
- 2 Bananas
- 4 tablespoons Butter
- ¼ teaspoon Salt
- 1 Egg
- ¾ cup Peanut butter
- 1 oz Chocolate chip
- 2 tablespoons Milk
- ⅓ cup Cocoa powder
- Optional
- ½ cup Chopped peanuts (chocolate chips, raisin)
Old school
- 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.
New school – Keto
- Measure all the ingredients. 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.
- On a parchment lined baking tray press the balls down with a wet or slightly oiled fork vertically then horizontally.
- Bake the cookies into a 350°F / 180°C preheated oven for about 10 – 15 minutes.
Holistic school – Oatmeal
- Measure all the ingredients. Mix the ingredients until there is a uniform texture.
- Scoop out the desired sized cookies. Prepare a glass of water close by to dip the spoon in after each scoop.
- Flatten them out with a wet or oily fork or any non-stick spatula.
- Bake the cookies in a 350°F / 180°C preheated oven for about 15 minutes.
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.
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Holistic school – Oatmeal
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