Thermomix Peanut Butter Choc Chip Cookies? Yes please. Mini version? OH YES!
These cookies are a tweak on a recipe I used to make years ago and even have here on the blog (you can find it here).
I have tweaked the recipe a little lately to make slightly healthier, mini versions with less sugar for the 3 year old.
These are a staple in our kitchen at the moment. They are very decadent so go a long way. If you love peanut butter cups and all things peanut butter you will love these!
If you make these Thermomix Peanut Butter Choc Chip Cookies please come and share a photo on our Facebook page or come and say in our Facebook group. I would LOVE to see them!
Mini Peanut Butter Choc Chip Cookies
- Total Time: 20 minutes
- Yield: 24 1x
Ingredients
250g no added sugar crunchy peanut butter
40g raw sugar
1 egg
40g 70% dark choc chips, or chocolate of choice
Instructions
Traditional
- Preheat oven to 180C and line a baking tray with baking paper.
- Place the peanut butter, sugar and egg into a mixing bowl. Mix well until thoroughly combined.
- Add the choc chips. Mix until combined.
- Allow to sit for 5 minutes to firm up.
- Divide and roll mixture into 24 small balls and place onto baking tray. Flatten slightly with your fingers.
- Bake for approximately 15 minutes until the cookies start to brown on the edges.
- Allow to cool on the tray for 15 minutes before transferring to a wire rack.
- Enjoy warm or at room temperature.
Thermomix
- Preheat oven to 180C and line a baking tray with baking paper.
- Place the peanut butter, sugar and egg into bowl. Speed 4 / 8 seconds.
- Add the choc chips. Mix with a spoon until combined to keep the shape of the choc chips.
- Allow to sit for 5 minutes to firm up.
- Divide and roll mixture into 24 small balls and place onto baking tray. Flatten slightly with your fingers.
- Bake for approximately 15 minutes until the cookies start to brown on the edges.
- Allow to cool on the tray for 15 minutes before transferring to a wire rack.
- Enjoy warm or at room temperature.
Notes
These cookies will keep up to a week in an air tight container.
- Prep Time: 5 minutes
- Cook Time: 15 mins
