Two of my favourite things are peanut butter (must be crunchy!) and chocolate, so combining them in a cookie had to be a good idea. And it was! These crunchy little peanut butter chocolate cookies are delicious, especially washed down with a glass of milk. I made these firstly with 1/2 a cup of sugar, but they just didn’t taste right. A cookie is a cookie right, so they should taste good. Afterall, that’s their purpose – pleasure! So feel free to use the amount of sugar that works for you.
Here’s the recipe.
PEANUT BUTTER CHOCOLATE COOKIES
Ingredients
- 1 large egg
- 3/4 cup – 1 cup brown sugar depending on how sweet you want them
- 1 tsp vanilla
- 1/2 jar peanut butter a ‘standard’ 380g jar
- 1/2 cup flour or gluten free flour if you’re gluten free
- 1/2 cup oats
- 1 cup chopped chocolate
Instructions
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Beat together the egg and brown sugar with a whisk until light and fluffy. Add the vanilla and peanut butter. Mix well. Stir through the flour, oats and chocolate until combined. Roll the dough into balls and place on a greased baking tray. Press down to flatten with clean fingers. Bake at 170 degrees Celsius for 10 minutes or until cooked.
Enjoy the peanut butter chocolate cookies!
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Can you clarify how much peanut butter? What size jar?
Hiya, just a standard jar which is approx 380g 🙂
Thanks for putting this out there!!!
Do you think this batter would freeze okay? Getting some freezer meals ready for post baby. Think these would be a great snack.
Hi Lydia,
I’ve never tried to freeze them before but you could probably freeze whole cookies. My granddad used to when he baked!