I don’t often post about sweet things on the blog, given that my palette is wholly savoury! But, I’m making an exception for these wonderful peanut butter and chocolate cookies!
For my podcast, I recently chatted with Stu Mcdonald, the founder of Manilife peanut butter. The episode isn’t out yet (I can’t wait to share it!) but the team kindly sent me one of their special edition recipe boxes to try. Manilife teamed up with cook Milli Taylor to create two recipes; Massaman curry and these cookies. The box contained the two recipe cards along with a jar of that award winning deep roast crunchy peanut butter and all the ingredients required. At peak procrastination from work, I made these cookies one morning last week. They did not last long!!
I’ve always loved peanut butter but never really thought too much about cooking with it, until fairly recently. It’s something I tend to sneak a teaspoon of from the cupboard when I’m hungry or want a quick treat. Crunchy, and sprinkled with a little sea salt, that’s a great mouthful. Now, I love sate and peanuts in south east asian food. I like them sprinkled on my hoba kebab and pb in my curry! Saying that, I also like it as a pancake, with salted caramel and bananas. Check that recipe out here.
The manilife peanut butter is exceptionally good (and sustainable), especially their deep roast crunchy which was actually made by accident when Stu and his team slightly burnt the peanuts but went with it anyway and hey presto – an award winning product was born!
Peanut butter and chocolate cookies with Manilife
You can see the original recipe here
Ingredients:
- 200g ManiLife Deep Roast™ Crunchy
- 2 Tbsp milled flaxseed
- 100g caster sugar
- 50g chopped chocolate (1cm pieces)
Method:
- In a large bowl, mix the flaxseed powder with 3 tbsp of water and leave it to sit for 20-30 minutes until it thickens. This is your “flax egg”.
- Preheat the oven to 180c (160c Fan or 180c convection).
- Add the caster sugar to the flax egg and water mixture and mix with a wooden spoon until well combined.
- Now mix in the peanut butter and chocolate. The longer you mix it, the thicker it will become.
- Divide your mix into 8 equal balls or weigh out each ball into 45g to be exact.
- Roll in your hands lightly and then place the balls evenly spaced out onto a baking tray lined with a non-stick baking paper. Press down to flatten slightly.
- Bake in the middle of the oven for 12-14 minutes. Remove from the oven and don’t be tempted to touch the cookies as they will break now if you try and lift them off the tray.
- After 5 minutes, your warm cookies will be ready to eat.
*Manilife sent me this recipe box for free to try out alongside their founder Stu being a guest on my podcast. They were not expecting me to write a blog post about it, I chose to do it because I was so impressed!*
Ooh I want to make cookies now! I love the idea of the deep roast peanut butter too.
Hah – like you, my palate is almost entirely savoury… but all bets are off when it comes to peanut butter <3 I also love that these use flaxseed instead of egg – need to give them a try next time I crave a PB fix!
I’m not a big fan of peanut butter usually but could make an exception for these. They sound and look really good