Peanut butter and chocolate cookies

Peanut butter and chocolate cookies (Biscotti al burro di arachidi e cioccolato) are yummy treats, crispy on the outside and soft and creamy on the inside.

Quick and easy, you’ll only need a few ingredients to make these cookies. They are prepared without butter.

They will be perfect for breakfast or a healthy snack.

I enriched the peanut butter cookies with chocolate chips to make them even yummier. And give them that hint of flavor that never hurts.

Directly from my Italian blog I suggest you my Peanut Butter and Dark Chocolate Cookies. They are prepared with only 4 ingredients and no flour.

Read this recipe in Italian/Leggi questa ricetta in italiano: Biscotti al burro di arachidi e cioccolato

  • DifficultyVery easy
  • CostCheap
  • Preparation time10 Minutes
  • Cooking time12 Minutes
  • Serving20-24 cookies
  • Cooking methodOven
  • CuisineItalian

Ingredients for Peanut butter and chocolate cookies

200 g peanut butter
180 g sugar
50 g flour
85 g eggs (about 2 small eggs or one big egg)
1 tablespoon vanilla extract
1 teaspoon baking powder
50 g chocolate drops

Tools

1 Bowl
1 Electric hand mixer

How to Prepare Peanut Butter and Chocolate Cookies

How to make the dough

In a bowl, pour the peanut butter, sugar, eggs and vanilla extract.

Whisk everything together with electric whips until all ingredients are well blended.

Add the sifted flour and baking powder and whisk just enough to incorporate into the ingredients.

Finally, add the chocolate chips and mix with a spatula.

How to form the cookies

Line a drip pan with a sheet of baking paper.

With the resulting mixture, form small balls and place them on the baking sheet, spacing them out.

I used a teaspoon to scoop out, more or less, the same amount of dough to get cookies of the same size. So I got 22 cookies.

How to bake cookies

Turn on the oven to 350°C (180°C) in fan mode.

In the meantime, place the drip pan in the refrigerator while waiting for the oven to heat up.

Bake the cookies for about 10-12 minutes or until the cookies begin to take on color.

If you have a static oven, bake the cookies at 374°C (190°C) for about 15 minutes.

When you take the cookies out of the oven, they will be soft to the touch. That’s okay, in fact they will harden when they cool. Don’t overcook them otherwise they will be hard when cooled.

Once baked, allow the cookies to cool completely on the baking sheet. When cool, gently peel them off the baking paper.

How to Store Peanut Butter and Chocolate Cookies

The cookies will keep at room temperature, in an airtight container or food storage bag, for up to a week.

If you’ve tried this recipe or any other recipe on the blog, don’t forget to rate the recipe and let me know how you liked it in the comments below.

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Visit also my site of recipe in italian language, Dolci Creazioni..e non solo..tatam, you can find, for example, more idea to prepare in your kitchen.

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