HeartSong Recipes: Chocolate Chip & Peanut Butter Cookies

Chocolate Chip & Peanut Butter Cookies

Sometimes the simplest recipes become our favourites. These soft and chewy cookies combine rich brown sugar, a touch of cinnamon, dark chocolate chips, and creamy peanut butter for a comforting homemade treat. They were a welcome addition to the tea breaks at our Pop Rock Choirs rehearsal and our mantra and meditation workshops here at HeartSong. 

Makes: around 24 cookies

Ingredients

Wet Ingredients

• ½ cup (100 g) oil (I've used olive oil/rapeseed oil)
• 1 cup (200 g) brown sugar
• 1 tbsp date syrup or honey
• 1 large egg
• 2 tsp vanilla extract
• 2 tbsp peanut butter

Dry Ingredients

• 2 cups (250 g) all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¾ tsp fine sea salt
• 1 tsp ground cinnamon

Add-ins

• ½ cup dark chocolate chips

Method

1. Preheat the oven to 175°C (350°F). Line two baking trays with parchment paper.
2. In a large bowl, whisk together the oil, brown sugar, date syrup (or honey), and peanut butter until smooth. Add the egg and vanilla extract and whisk until fully combined.
3. In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
4. Stir the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
5. Roll the dough into 24 balls, place on the baking trays, and gently shape and flatten each one with your hand.
6. Bake for 8–10 minutes, until the edges are lightly golden and the centres are just set.
7. Leave the cookies on the tray for 5–10 minutes before transferring to a wire rack to cool completely.

These cookies stay wonderfully soft and chewy and are especially delicious with a cup of tea or coffee. 

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