Peanut Butter Chocolate Cookies
The peanut butter chocolate cookies from Spoonsparrow score with healthy ingredients and plenty of aroma.
Ingredients
- 250 g spelt whole‑grain flour
- 100 g coconut palm sugar
- 1 large egg
- 220 g peanut butter
- 100 g cold butter
- 80 g cocoa butter
- 20 g cocoa powder (4 packed teaspoons)
- 40 g maple syrup (4 tablespoons)
Instructions
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1.
Mix the spelt whole‑grain flour and coconut palm sugar in a bowl. Beat in the egg, then add 170 g of peanut butter and the butter in small pieces; knead first with the electric hand mixer’s dough hooks, then by hand into a smooth dough. Form a ball and wrap it in cling film, refrigerating for about 30 minutes.
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2.
Briefly knead the dough again, roll it into a log about 2 cm thick, slice into 1 cm thick rounds. Shape these into balls, place on parchment‑lined baking sheet, press lightly to flatten and use a wooden spoon handle to create small indentations. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 15 minutes.
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3.
Meanwhile, melt the cocoa butter over a double boiler. Remove from heat and whisk in the remaining peanut butter, cocoa powder, and maple syrup. Transfer to a freezer bag and chill for about 20 minutes until the chocolate mixture is creamy.
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4.
Remove the cookies from the baking sheet with parchment and let them cool briefly. Cut a small corner of the freezer bag and drizzle the chocolate cream over the cookies. Allow to set completely.
