Eggless Peanut Butter Cookies with Chocolate Chips
- ½ cup (113g) butter, softened
- ½ cup (100g) castor sugar
- ½ cup (100g) light brown sugar
- 1 (5mL) teaspoon vanilla extract
- ½ cup (135g) smooth peanut butter
- 1 + ¼ cup (150g) all-purpose flour (maida)
- 1 tablespoon (12g) corn flour
- ½ teaspoon (3g) baking soda
- ¼ cup (60mL) milk
- ½ cup (88g) chocolate chunks
- sea salt, to top
- In a large bowl, beat butter with brown and castor sugar on high speed. Beat well for 5 minutes.
- Beat in the vanilla extract and the peanut butter. Mix well.
- Turn the mixer to low speed and add flour, corn flour and baking soda. The dough will be extremely thick and dry at this stage.
- Add the milk and beat until the dough comes together.
- Pop the dough into the refrigerator overnight or for at least 4 hours.
- Pre-heat the oven to 180c. On a baking tray lined with parchment paper/ silicon mat, scoop the cookie dough in equal sized balls.
- Use your fingers to gently press the dough balls to flaten them a little. Top with chocolate chips
- Bake the cookies for 12-15 minutes-only until the edges are golden-brown. Top them with sea salt
- Let the eggless peanut butter cookies sit on the baking tray for another 10 minutes before you lift them.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/eggless-peanut-butter-cookies/
3.5.3251