This recipe title is slightly misleading as the cookies themselves taste as though they're 90% chocolate. Leaving the dough to rest may seem like a faff, but don't be tempted to skip this step; it allows the flour to take on the flavours from the peanut butter and ultimately makes for a chewy, delicious cookie.
Ultimate Vegan Peanut Butter Cookie
Makes about 20
250g smooth peanut butter
100g dairy free spread (I used Pure)
200g dark brown muscovado sugar
100g golden caster sugar
175g plain flour, sifted
1 teaspoon baking powder
200g dark chocolate (at least 70% cocoa solids), chopped
Flaky Sea Salt, for finishing
In a large mixing bowl, beat the peanut butter, dairy free spread and both the sugars with an electric whisk until the sugar is completely incorporated. Start the whisk slowly as the mixture will be stiff and you don’t want sugar flying out of the bowl. Be diligent here as dark brown sugar has a tendency to clump and the mixture must be smooth to ensure the cookies bake evenly. Add the flour and baking powder and mix again until no dry patches are visible. Add the chocolate to the bowl and stir to combine. Cover and leave overnight in the fridge, or for up to 36 hours.
Preheat the oven to 190C. With slightly damp hands, pinch out golfball sized pieces of the chilled dough and roll between your palms. Arrange across two parchment or silicon-lined baking sheets, leaving about 3 cm of space between each round of dough. Sprinkle a small pinch of flaky salt over the top of each round then bake in the oven for 10 - 12 minutes. The cookies will still be quite soft when you remove from the oven so allow them to cool for 5 minutes on the baking sheet before lifting them off with a spatula and transferring to a cooling rack to cool completely.
Store in an airtight container for up to 5 days.