Peanut & Chocolate Cookies


  • 130 g Crunchy Peanut Butter
  • 55 g Pure Maple Syrup
  • 1 g Sea Salt
  • 115 ml Almond Milk
  • 30 g Dark Soft Brown Sugar
  • 130 g Plain Flour
  • 180 g Dark Chocolate Callets


  1. Mix all the ingredients together, apart from the chocolate.
  2. Once combined, add 150g of the chocolate and mix through.
  3. Form into a cylinder shape, wrap in greaseproof paper and place the mixture into the freezer for 30-40 minutes.
  4. Cut even sized discs from the mixture and place onto an oven tray lined with greaseproof paper
  5. Top with a few chocolate callets. Preheat the oven to 180° for 15-17 minutes or until cooked. Remove and leave to cool.
  6. Melt the remaning chocolate and drizzle over the cookies.
Prep Time50 mins
Cook Time17 mins

Chef's Office

Author: Chef's Office

A networking hub for chefs to connect, inspire and share what's trending in the industry, or find the next member of their team.