Today I revisited by peanut butter cookies recipe and gave them a bit of a makeover. I chose to use Truvia Sweetener as a healthier substitute to caster + brown sugar, and then added a dollop of melted milk chocolate in the middle (kind of counteracted my healthy choice of using Truvia but heyyyyyyyy why not its Monday!).
It wouldn’t do much justice to simple call these ‘cookies’ they are so huge and mountainous they are more like domes and utterly fabulous. Happy Baking…
Ingredients (makes 8 domes)
72g Truvia sweetener (if you want to use normal sugar use 50g light brown sugar & 50g caster sugar)
50g unsalted butter (at room temperature)
1 teaspoon vanilla extract
200g smooth Peanut Butter (you can also use crunchy if you prefer that texture)
100g self-raising flour
50 milk chocolate chips
40g extra milk chocolate chips (for melting for the middle)
Preheat oven to 180 degrees celsius
Cream the butter and sugar together until light and fluffy. Add the egg, vanilla extract and peanut butter and mix until combined.
Add in the flour and chocolate chips and fold together into a dough.
Take a teaspoon of dough and flatten into a cookie shape and place on a greased baking tray. Repeat until you have 8 cookies on the tray and half the dough remaining.
Now melt the extra chocolate chips and spoon a little bit in the middle of each cookie.
With the remaining dough create 8 more cookies and place each one on top of the other cookies on the baking tray. Seal the edges (ravioli style).
Bake in the oven for 8 minutes and no more. Leave to cool slightly and cookie munch away.