Ingredients
5 tsp Smooth peanut butter
90g dairy free butter
100g light muscovado sugar
3 tbsp unsweetened dairy free milk
90g self-raising flour
30g raw cacao powder
30g Rich Chocolate Clean Lean Protein
30g unsalted peanuts, roughly chopped
½ tsp baking powder
Pinch of sea salt
Dairy free white chocolate chunks to top the cookies
Jumbo-sized chocolate peanut butter cookies that are high in protein, vegan and delicious.
Method
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Line a baking tray with baking parchment and spoon 5 individual teaspoons of peanut butter onto a tray. Pop in the freezer for an hour to harden.
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Preheat an oven at 180o
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In a large bowl, cream together the butter and sugar until light in colour.
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Add the milk and whisk until combined.
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Mix the remaining ingredients together in a bowl (excluding the white chocolate) and once combined add to the wet mixture and mix until you form a cookie dough.
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Place the cookie dough in the fridge for 15 minutes to harden.
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Split the cookie dough into 5 equal pieces - it should be firm, but not too crumbly and not too wet.
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Using damp hands roll each piece of cookie dough into a ball then flatten with the palm of your hand. Place a teaspoon of the frozen peanut butter in the centre. Wrap the cookie dough around it so it is encased in the mix. Continue to do with the 4 remaining pieces.
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Place the cookie dough well-spaced out on baking trays and bake for 12 minutes in a preheated oven at 180o Take the cookies out whilst they are still a little soft as they will harden as they cool.
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Press the white chocolate chunks into the dough whilst the cookies are still warm and ENJOY!
