These eggless peanut butter chocolate cookies are the best thing to happen in my kitchen for a while now. They’re so delicious and easy to bake. The cookie dough comes together in no time.
The recipe calls for dark cocoa powder and for this I have used Indian Natives Absolute Dark Cocoa Powder. This Cocoa is grown in the farmlands located in the river banks of Anaimalai, Tamil Nadu. The farm is 100% pesticide free and organic and managed in a sustainable way.
These cookies are chewy, easy to make, delicious, chocolaty, crisp on the edges, and most certainly addictive!
The only patience-testing part of making these eggless peanut butter cookies is the resting period. I rested my dough in the for 30 mins. Don’t skip this step otherwise the cookies will spread too much in the oven.
4
servings30
minutes40
minutes300
kcalIngredients
80 gms dark chocolate,
80 gms flour,
75 gms butter, room temperature,
65 gms peanut butter,
50 gms caster sugar,
50 gms brown sugar,
35 gms fresh cream,
30 gms cocoa powder,
3 gms vanilla essence,
3 gms salt,
1.5 gms baking soda,
Method
- Cream the butter, sugars, and peanut butter together till light and fluffy.
- Add the fresh cream and vanilla and mix until smooth.
- Add in the dry ingredients and the chopped chocolate and combine well to get nice cookie dough.
- Portion the dough into 40g portions and roll into balls.
- Place on a tray with silicon mat or parchment paper.
- Chill in the refrigerator for 30 minutes.
- Bake at 170C for 14 to 16 minutes.
Notes
- Use the exact ingredients as per the list in the exact proportions.
- Keeping the dough in the fridge is an important step that shouldnt be missed. This will ensure you get a good thick cookie instead of a flat one.
- Use a weighing scale to measure the ingredients.
- Don’t compromise on the quality of peanut butter, cocoa or dark chocolate AT ALL.
