Peanut Butter Cookies

by

Tenina Holder

POSTED March 11, 2021 (LAST UPDATED November 22, 2021)

Serves

20

Total Time

40mins

Calories

140

If you love a good peanut butter and chocolate chip combo, this will become your go to cookie recipe. GLUTEN FREE, yep! You’re welcome.

recipe-image

    INGREDIENTS


  • Roasted peanuts icon
    Roasted peanuts

    50 g (about 50)

  • Peanut butter icon
    Peanut butter

    250 g (about 1 cup)

  • Muscovado sugar icon
    Muscovado sugar

    50 g (about 3 ⅞ tablespoons)

  • Honey icon
    Honey

    40 g (about 1 ⅞ tablespoons)

  • Egg icon
    Egg

    1 (about 50 g)

  • Baking powder icon
    Baking powder

    1 teaspoon (about 5 g)

  • Vanilla bean paste icon
    Vanilla bean paste

    2 teaspoons (about 11 g)

  • Sea salt icon
    Sea salt

    1 pinch

  • Shredded coconut icon
    Shredded coconut

    30 g (about ¼ cup)

  • Dark chocolate chips icon
    Dark chocolate chips

    80 g (about ½ cup)

    METHOD


  • 1. Line a clean baking sheet with parchment paper
  • 2. Add roasted peanuts to the baking sheet
  • 3. Place into a cold oven
  • 4. Bake - 10 min, 200°C
  • 5. Cool slightly on surface
  • 6. Reduce oven temperature to 170°C
  • 7. Add peanut butter, muscovado sugar, honey, egg, baking powder, vanilla bean paste and sea salt to the TM5 bowl
  • 8. Blend - approx 10 sec, speed 8
  • 9. Scrape down sides of TM5 bowl
  • 10. Add shredded coconut to the TM5 bowl
  • 11. Transfer nuts to TM5 bowl
  • 12. Blend - approx 6 sec, speed 6
  • 13. Then add dark chocolate chips to the TM5 bowl
  • 14. Stir
  • 15. Let rest in fridge - 15 min
  • 16. Transfer content of TM5 bowl to baking sheet
  • 17. Bake until light golden - 10 min, 170°C
  • 18. Store in plastic container

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