Phoarrr have I got a cookie recipe for you! Whether you're having a girls night in, or just craving a fresh batch of peanut butter chocolate chip cookies - these are cracking!
Can be swapped for gluten free flour
Batter can be kept in the fridge (so in 12 mins you can have fresh cookies each day)
Using just plain flour, margarine, peanut butter and chocolate chips there's not much else you need in your cupboards to make these!
180g plain flour (you can use GF flour)
1/2 tsp bicarbonate soda
1/2 tsp baking powder
1/4 tsp sea salt
200g sugar (I used a mix of caster and soft brown sugar)
100g vegan butter
100g peanut butter
100ml plant based milk
1 tsp vanilla essence
80g chocolate chips / chopped chocolate
Mix the flour, baking soda, powder and salt in a bowl and set wide
In a large mixing bowl beat the butter, peanut butter, vanilla essence and sugar together until smooth the mix in the flour mix
Mix in the plant based milk to help bring it together then fold in the chocolate chips
Leave to chill in a fridge for minimum of 1 hour
Preheat the oven to 165°C (fan) then bake on a tray (around six - eight on a sheet) for 10 minutes, take out of the oven and give the tray a few good taps in a flat surface
The tapping helps give a lovely crackle on top, then pop back in the oven for 2-3 mins
Allow to cool for 5-10 mins and enjoy!!!