My Choc-Drop Peanut Butter Cookies would have to be one of the easiest cookies recipes you’ll ever make - the recipe combines only six ingredients and has a bake time of just an hour.
Despite this recipe only combining a few ingredients, they are absolutely incredible!
The cookie itself has a crisp outer edge, with a soft, almost cookie dough interior.
It's then followed by a dip in bitter dark chocolate- offsetting the sweetness.
Sea salt flakes finish the cookies to complement the sweet & bitter, and creates the perfect marriage of elements.
Love Alex. Xx
PS: Be sure to tag me @ballerina_bites on Instagram, so I can see your wonderful recreations!
1 cup coconut sugar
2 tsp vanilla extract
1 cup runny unsweetened 100% peanut butter
100g 70%- 100% dark chocolate of choice
Sea Salt Flakes
Preheat your oven to 180°c and line a tray with baking paper.
In a medium sized bowl, whisk your egg for 20 seconds.
Add the coconut sugar and vanilla extract - whisk until combined.
Now stir in the peanut butter and mix well - I like to use a spatula for this.
Allow the dough to rest in the fridge for 15 -30mins, or until the dough can hold it's shape when scooped.
Scoop the dough into 9 evenly sized balls.
Gently mould with your hands and place over the lined tray.
Bake for 12- 15mins, or until golden.
Allow the cookies to cool on the tray for 5mins, before cooling on a wire rack.
Once the cookies are cooled completely, break up the chocolate into pieces and add to a microwave safe bowl.
Microwave in 30sec intervals - stirring each interval until melted.
Dip your cookies into the chocolate.
You can dunk the entire cookie into the chocolate, or just the tops like I’ve done.
Once the chocolate has almost set, sprinkle a small amount of the sea salt flakes over the cookie - allow the chocolate to set completely before enjoying.
Store cookies in an airtight container at room temperature for up to a week.
Yields 9 Cookies