Print

Mini Peanut Butter Choc Chip Cookies


  • Author: Peta
  • Prep Time: 5 minutes
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 24 1x
Scale

Ingredients

250g no added sugar crunchy peanut butter

40g raw sugar

1 egg

40g 70% dark choc chips, or chocolate of choice


Instructions

Traditional

  1. Preheat oven to 180C and line a baking tray with baking paper.
  2. Place the peanut butter, sugar and egg into a mixing bowl. Mix well until thoroughly combined.
  3. Add the choc chips. Mix until combined.
  4. Allow to sit for 5 minutes to firm up.
  5. Divide and roll mixture into 24 small balls and place onto baking tray. Flatten slightly with your fingers.
  6. Bake for approximately 15 minutes until the cookies start to brown on the edges.
  7. Allow to cool on the tray for 15 minutes before transferring to a wire rack.
  8. Enjoy warm or at room temperature.

Thermomix

  1. Preheat oven to 180C and line a baking tray with baking paper.
  2. Place the peanut butter, sugar and egg into bowl. Speed 4 / 8 seconds.
  3. Add the choc chips. Mix with a spoon until combined to keep the shape of the choc chips.
  4. Allow to sit for 5 minutes to firm up.
  5. Divide and roll mixture into 24 small balls and place onto baking tray. Flatten slightly with your fingers.
  6. Bake for approximately 15 minutes until the cookies start to brown on the edges.
  7. Allow to cool on the tray for 15 minutes before transferring to a wire rack.
  8. Enjoy warm or at room temperature.

Notes

These cookies will keep up to a week in an air tight container.