Is there anything else in life that goes together as well as peanut butter and chocolate?
This afternoon I was in a baking mood, which was convenient because I’m heading over to Mike’s for dinner this evening. I did some recipe searching, and decided upon Angela’s soft peanut butter cookies. Except…why not add some chocolate to break up the peanut butter? It’s always better when they’re together, after all!
Vegan Peanut Butter Chocolate Chip Cookies
(adapted from Oh She Glows)
– 2 cups whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt (I prefer a saltier cookie, so adjust this according to taste)
- 1 cup natural chunky peanut butter
- 3/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1/4 cup non-dairy milk
- 1 cup chocolate chips
Preheat oven to 350*F. sift together flour, baking soda and sea salt in a small bowl. In a larger bowl, beat together peanut butter, maple syrup, vanilla and milk. Add dry mixture to wet and mix until well combined. Stir in chocolate chips. Roll dough into golfball-sized lumps (wet your hands periodically to make this process easier) and place about 2″ apart on a baking sheet lined with parchment paper. Bake for approximately 16 minutes, or until the tops have begun to crack slightly (be careful not to overbake!). Remove from oven and allow to cool for a few minutes before transferring to cooling racks. Makes 20-24 large cookies.
These cookies are super soft and pillowy, with a strong, not-too-sweet peanut butter flavor and a nice chocolatey touch. They look like the “dough balls” that have been a blogworld craze in the past few months, but the taste is more peanut buttery and the texture is less doughy, more chewy.
Just make them. You know you want to.
Hope you’re all having a wonderful evening!
What is your all-time favorite flavor combination? For me, it’s a close tie between peanut butter & chocolate and mint & chocolate. Too bad peanut butter, mint and chocolate would probably be kind of weird together.