SOFT & CHEWY PEANUT BUTTER CHOCOLATE CHUNK COOKIES
WITH DARK CHOCOLATE CHUNKS & REESE’S MINI PEANUT BUTTER CUPS
TOPPED WITH COLOURFUL SPRINKLES!!! & THEY’RE EGG-FREE!!! WHATTT!!!???
Hi, my name is Katherine & I am a cookie addict.
There’s no doubt that peanut butter & chocolate is one of the best flavor combinations ever invented! – Sorry if you’re allergic!🥴 But there are replica peanut butter’s on the market such as Wowbutter. So if you’re allergic, just use that. I haven’t baked with Wowbutter before, so let me know how it turns out in the comments below!
Ever since I was little, I’ve been OBSESSED with anything peanut butter & chocolate! – I even have a picture to prove it!😃 Pretty sure my Mom influenced this obsession. Note the picture below: her & I enjoying President’s Choice, what’s now called, “Fudge Crackle” ice cream & cake in the kitchen at the house I grew up in. As I write this post, out of curiosity, I went to the President’s Choice website and discovered they have this flavor again! I’m about to send them an email to ask where to buy it because my city only sells vanilla & I’m sorry, but having only vanilla crackle just isn’t fair LOL!
P.s. How cute is this pic of little me & my Mom?😍
Speaking of my Mom…
When I was young, my Mom would sometimes ask me to run to Tim Horton’s (a coffee chain in Canada) to get her a coffee & a treat when she was busy with house chores, cooking, or just needed a break. I didn’t mind going for her because that always meant I could get a treat too! My treat of choice was…you guessed it- Peanut Butter Chocolate Chunk Cookies!!!! My sister & I would literally order them by the DOZEN or HALF DOZEN! Tim Horton’s had changed up their recipe a couple of times… Sometimes more crunchy, sometimes super-soft… The soft recipe was my favorite, obviously!
But of course… LIKE ALWAYS… my favourite thing must DISCONTINUE… I’ve been mad about this for A DECADE LOL! 😂😂😂 Now it’s just a running joke between my sister & me & we are always on the hunt for a Tim Horton’s cookie dupe! (Whole Foods had a dupe but that got discontinued too…🤦♀️ Why is the world becoming more allergic to food?😔 so sad.)
While I’m writing my email to President’s choice, I might as well write one to the CEO or Tim Horton’s & send them an official complaint! LOL!!
Anyways, this is my (close-ish) attempt at the recipe and with makeup to match!
A Cookie Recipe With Makeup To Match!
For this look, I decided to use colours inspired by the cookie! For eyeshadow, I used a light, sandy brown colour as the base and a cool-toned dark shadow as the liner & cut-crease. I went quite heavy on the Anastasia Beverly Hills “Brow Pen” & M.A.C “Give Me Sun” Bronzer because I wanted to achieve a brown, bronzy aesthetic to compliment the colours of the cookie that I would later use as a prop in my photos!😃
The recipe doesn’t require sprinkles, but I thought it would be a fun addition – not just for the cookies, but for the makeup look as well! Tbh, I’ve never seen anyone match their makeup to food in a blog post & I just thought it would give it an extra creative edge & uniqueness! Let me know what you think in the comments!😊
Peanut Butter Chocolate Chunk Cookies
Equipment
- Baking sheet
- Parchment Paper
- Mixing Bowls
Ingredients
- 2.5 cups Flour I used unbleached all purpose
- 1 cup Brown Sugar I used light brown sugar because it's softer
- 1 tsp Baking Soda
- half cup Unsalted Butter (softened)
- half cup Smooth Peanut Butter
- 2 tsp Vanilla
- 2 Flax Eggs 2 tbsp flax seed to 6 tsp water. Chill for 10 min.
- 1 cup Reese's Mini Peanut Butter Cups add whole or crushed up.
- 1 cup Dark Chocolate Chunks
- 1/4 cup Water *only do this step if dough is too dry*
Instructions
- Preheat oven to 210°C / 410° F
- Make your Flax Eggs by mixing 2 tbsp ground flax with 6 tbsp water in a small bowl and cool in fridge for 10 minutes while you prep the rest of the recipe.
- In a large mixing bowl, combine flour, brown sugar & baking soda – Whisk together.
- In a small bowl, soften your butter by mashing it with a fork until butter has a fluffy texture.
- Add butter & peanut butter, vanilla & flax eggs to flour mixture. Whisk.
- Add chocolate chunks & Reese;s mini peanut butter cups. Fold into dough.
- If dough seems dry, just add 1/4 cup water.
- Roll tablespoon-sized dough & place on lined baking sheet.
- (Optional) Press sprinkles onto the top of the dough balls. The best "mess-free" method to do this is by pouring sprinkles into a small bowl & pressing the dough ball into it.
- Leave 3 inches between each dough ball (I fit 6 on a small baking sheet)
- Bake for 12 minutes or until the top of the cookie is golden brown
- Let cool for 5-10 minutes
- ENJOY!!!
Notes
- I used to be vegan/vegetarian & therefore tend to bake without eggs or real butter. Real butter doesn’t bother me as much as eggs though. (I have to be in a very specific mood to want to eat eggs)
- Flax Eggs can be replaced with regular eggs
- Brown butter can be used instead of regular butter
- Reese’s Mini’s can be replaced with Reese’s Pieces
- Replace butter with vegan butter
- Use vegan chocolate chunks
- Exclude Reese’s Mini’s
“Me no cry because cookie is finished. Me smile because cookie happened.”
COOKIE MONSTER
MAKE THE RECIPE & TAG ME ON INSTAGRAM!
More Recipes Here > KAT ELAINE Recipes
Leave a Reply