Who doesn’t love peanut butter and chocolate together? Such a successful combination, especially in these cookies! I paired a basic peanut butter cookie recipe (my mom’s!) with one of the best vegan chocolate bars on the planet, German brand Rapunzel’s Nirwana Vegan, which has a delightful hazelnut cream center.
Like with my matcha cookies from the other month, the trick is to add the chocolate squares to the cookies near the end of the baking process so they don’t melt too much. This recipe makes about 2 dozen cookies, so you can opt to get one chocolate bar and leave some of the cookies plain (make a criss-cross design with a fork if you like), or get two chocolate bars to cover them all.
For the binding ingredient, I used Orgran’s egg replacer for baking. In North America, you can use Ener-G egg replacer, following the directions to replace one traditional whole egg. Alternatively, opt for a flax egg or applesauce.
The peanut butter I used is incidentally also from Rapunzel, and is “American style” which I think means with added sugar and salt? (probably, haha)
Scroll to the bottom for the recipe.
Peanut butter and chocolate cookies
Makes about 24 cookies.
- 1 teaspoon Orgran Egg Replacer for baking, or similar (the equivalent of one egg)
- 2 tablespoons water
- 1/2 cup (100 g) vegan butter or margarine
- 3 tablespoons plant-based milk
- 2 teaspoons vanilla
- 1/2 cup (110 g) brown sugar
- 3/4 cup (180 g) peanut butter
- 2 cups (260 g) flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 or 2 Rapunzel Nirwana chocolate bars
- Preheat your oven to 375 F (190 C).
- Mix the Orgran Egg Replacer powder with the water in a small bowl and set aside.
- Combine the butter, milk, vanilla and brown sugar in a medium mixing bowl, stirring until completely combined.
- Incorporate the peanut butter and egg replacer mixture, and stir again until fully combined.
- In a separate medium bowl, sift together the flour, baking soda and salt.
- Add the peanut butter mixture to the flour and stir until just combined, taking care not to overmix.
- Form balls with the cookie dough, place them on a paper-lined baking sheet, evenly spaced, and flatten them slightly with your fingers.
- Place the baking sheet in the preheated oven and bake for 8 to 9 minutes.
- Break the chocolate bar into squares.
- Remove the baking sheet and press one chocolate square into the top of each cookie. Return the baking sheet to oven for another 3 minutes, watching the chocolate to be sure it doesn’t look like it’s going to melt too much.
- Remove from oven, allow to cool and enjoy!
If you like these cookies, you may also enjoy my chocolate & peanut butter mini-pies and nut butter cake recipes too. 🙂