Cocoa Peanut Butter Cookies
So these cookies are just so perfect. So perfect that when I made them I didn't want to share them with my family. Seriously don't feel bad for the family, they eat the majority of my baking. The cocoa peanut butter's flavour is so perfect. You could use any natural style peanut butter or natural chocolate peanut butter in this recipe. I These cookies are hearty and will definitely solve snack time. Be sure to line your cookie sheets with parchment or a silpat baking mat. They make clean up a breeze and your cookies will not stick to the pan. This recipe comes together quickly and is made with healthier ingredients, which is always a win. The puddles of dark chocolate with the chocolate peanut butter are a perfect pairing. If you bake these cookies be sure to take a picture and share it with me on instagram @pbonaspoon. Happy baking!
- 05/11/2021
- 12
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Ingredients
- 1 cup large flake oats (old fashioned)
- 1 tsp baking soda
- 1 cup FATSO’s Cocoa peanut butter
- 2 eggs
- ¼ cup brown sugar
- 1 tsp pure vanilla extract
- 1 4 oz dark chocolate bar, chopped
Directions
- Step 1
- Preheat the oven to 350 degrees F
- Step 2
- Line a large cookie sheet with parchment paper.
- Step 3
- In a medium size bowl add oats and baking soda, whisk and set aside.
- Step 4
- In a separate bowl add peanut butter, eggs, brown sugar and vanilla. Whisk together until completely blended and smooth. Set aside
- Step 5
- Chop up dark chocolate into small bite size pieces and set aside.
- Step 6
- Add wet ingredients to dry ingredients and mix until just combined. Stir in the chocolate chunks.
- Step 7
- Use a large cookie scoop and place the cookies about 2 inches apart. Bake the cookies for 10 minutes. Remove from the oven.
- Step 8
- Transfer cookies to a cooling rack.
- Step 9
- Once cookies have cooled completely place cookies in a sealed container for up to 5 days or place cookies in a freezer safe container or bag for up to 3 months.
