The thing about peanut butter is, everyone loves it. There is something about peanut butter that is comforting and familiar. It is an ingredient we have seen throughout all stages of life. From peanut butter and jelly sandwiches to Reese’s Pieces, we have all enjoyed this nut butter in some fashion. These Peanut Butter Cookies with Chocolate Drizzle are a testament to MY love for peanut butter.
When it comes to the main ingredient, quality matters. I love using natural peanut butter for all my cooking, baking, and snacking. Unlike the versions from your childhood, natural peanut butter has one simple ingredient: peanuts.
For this recipe, it is super important to use runny, room temperature peanut butter. I will take the peanut butter out of the fridge 1 hour before I am ready to bake the cookies. This ensures the cookie dough will be pliable and moist, rather than crumbly and dry.
Natural Peanut Butter Tip: Store opened peanut butter in the fridge upside down. This will keep it fresh longer, and it will stop the natural oils from clogging the top.
For these cookies, I found all-purpose flour to work best. Other flours resulted in a super-dense cookie, while the all-purpose was bang on. Feel free to use an all-purpose gluten-free blend if you wish.
One of my favorite things about these cookies is the chocolate drizzle coating. The cookies are delicious on their own, however, the addition of melted vegan chocolate on top takes these to a whole new level of yum.
Here is a link for my go-to vegan chocolate here.
These Peanut Butter Cookies with Chocolate Drizzle are so easy to make and they only take 20 minutes! The hardest part is the time between letting them cool and eating them.
If you love this recipe and other vegan sweets, check out my Tahini Chocolate Chip Cookies!
Peanut Butter Cookies with Chocolate Drizzle
Ingredients
- ¼ cup natural peanut butter room temparture
- 3 tbsp plain dairy-free milk any variety (I used almond)
- 2 tbsp melted coconut oil divided
- ¾ cups all-purpose flour
- ⅓ cup coconut sugar
- 1 tsp baking powder
- 3 tbsp vegan chocolate chips
- pinch of sea salt
Instructions
- Preheat the oven to 375° and line a baking tray with parchment paper.
- In a large bowl, mix together the flour, coconut sugar, baking powder, and salt.
- Add the peanut butter, milk, and 1 tablespoon of the melted coconut oil. Mix well until a thick dough forms. Adding more milk if the mixture is too thick.
- Using your hands, shape eight cookies and place them on the lined baking tray.
- Bake in the oven for 10-15 minutes, until cookies have golden edges.
- Once cookies are done, remove them from the oven and let cool.
- While the cookies cool, make the chocolate drizzle.
- Place the chocolate chips and the remaining 1 tablespoon of coconut oil in a small glass jar. Place in microwave for 30-second intervals until chocolate is melted, stirring in between.
- Once cookies have cooled slightly, drizzle the melted chocolate over them and sprinkle with sea salt.
- Let the chocolate cool to harden for a few minutes and enjoy.
