Mini Peanut Butter Chunk Cookies
I'm a little nuts about these cookies!
Let’s just take a moment to honor National Peanut Butter Cookie day (June 12th!) because it brought these cookies into my life by complete accident and I will forever be grateful.I took one bite of these the minute they were out of the oven and just KNEW they would be a hit!
I opened up a new jar of peanut butter Monday only to find out Tuesday that June 12th is National Peanut Butter Cookie day so I new that this was a sign that I needed to do something to celebrate! I was going to make a few different peanut butter cookie recipes that I have saved on Pinterest but I was feeling a little more creative and adventurous in the kitchen so I decided to test out a few cookie recipes that I had come up with on my own.
Normally I start out writing out a few different recipes that I will test out and decide which one I like best, well it turns out that the first recipe I decided to try won just about every category in taste, texture, consistency, and photographic ability I could think of. It also won over every one of my taste buds and not to mention my heart <3. So I ended up stopping at the first batch because I don’t think any other recipe could live up to these, they’re so easy to make and take only a few minutes from start to finish. Literally a total of 10 minutes and you have delicious, ooey gooey, soft baked PB cookies in hand!
These cookies were everything I could dream of and more! They are loaded with that peanut butter flavor while still remaining soft, ooey and gooey and oh so fluffy from the inside out. I’ll be honest when I say I love cookies but crunchy cookies just don’t do it for me. I like them slightly underdone, soft and fluffy. These are just that! Even after you let them cool out of the oven they retain that light and fluffy texture which is hard to do as most peanut butter cookies I have had normally turn a bit harder and denser the longer they sit, but not these!
I created these with one person in mind, that Peanut Butter Lover, but if you’re vegan, gluten free, dairy free, keto, low carb, paleo, or just a cookie lover you will love these too!
For these cookies I kept the ingredients to pantry staples and if you find yourself not having a specific ingredient most of the ingredients here can be swapped out for an alternative which I will go over below!
The pantry staples you will need for these cookies are peanut butter (duh!), an egg, granulated sweetener of choice, powdered peanut butter or coconut flour, baking soda, vanilla extract and a pinch of salt! Trust me on the salt as it brings out the peanut butter flavor even more!
Now I know not everyone will have every ingredient in your pantry so I wanted to go over some alternatives that you can use to make it easy for everyone and anyone to enjoy these no matter your dietary restrictions and pantry limitations.
If you are allergic to peanut butter or don’t have it in your pantry try using almond butter, cashew butter, sunbutter or any other nut butter you have on hand. Just note that coconut butter will not work in this recipe. The peanut butter I used was Spread the Love PB with crunch! This peanut butter is drippy, chunky and is organic, with no added sugars, salt or stabilizers which makes it all the better! Feel free to use creamy or whatever you have on hand, but mind you the chunk part of these cookies comes from the crunchy peanut butter!
Now for the egg. I used one regular large egg in this recipe but I also tested it with a flax egg and a chia egg option (1 tbsp flax meal/chia seeds + 3 tbsp water) and they turned out just as good! They weren’t as soft and gooey after sitting out for a few hours like the original egg recipe cookies were but they still tasted just as good and were soft right out of the oven too!
For the sweetener of choice I used granulated monkfruit from Lakanto which can replace regular sugar in any recipe with a 1:1 ratio. Meaning if a recipe calls for 1 cup of sugar you can use 1 cup of granulated monkfruit instead for a lower sugar, lower carb option for my keto and sugar conscious folks! You can also use coconut sugar, regular white sugar, cane sugar or a granulated stevia option as well!
Now powdered peanut butter might not be the most common pantry staple so I understand if you don’t have it and that’s why I tried these cookies with coconut flour as well. In this recipe I used 2 tbsp of peanut butter powder but if you don’t have that don’t worry, 1 tbsp of coconut flour will work here too!
The rest of the ingredients for these cookies are baking soda, vanilla extract and a scoop of collagen. If you don’t have baking soda the cookies might not turn out as fluffy but I also don’t have a very good replacement for that but you could omit and see what happens. For the vanilla extract this won’t make too much of a difference in the taste or texture of the cookies so no need to stress over this ingredient too much! The collagen peptides is optional but I added it in to get some extra protein in the form of cookies! My favorite is from Further Foods if you want to check them out! You can also use the code Hollysbestlife10 for 10% off your order!
Once you assemble all of your ingredients you will want to add the peanut butter, egg, vanilla, and sugar into a mixing bowl and mix well.
Then you can add in the peanut butter powder/coconut flour, collagen if using and baking soda into the mix.
Stir until well combined. Take a small chunk of dough about the size of a quarter (if making mini pb cookies) or 1 tbsp of the dough and roll into balls and place these on a cookie sheet.
Now with a fork lightly press down onto the cookies to spread them out a bit. This will leave a small cross pattern in the cookies shown below.
If you haven’t already, preheat your oven to 350F. Once the oven in preheated you can place the cookies in the oven and set the timer for 6 minutes! YES only 6 minutes and you will have cookies in and out of the oven ready to eat in no time!
Once the 6 mintues are up, use a spatula to pick them up and place them on a cooling rack to cool off a bit. They will cool down and better hold their shape once they reach room temperature. At first they may look a bit undone but trust me when I say they are not. They are just a bit gooey until they are done cooling, which in my opinion is the best texture for cookies!
Repeat this process until all the dough is used up!
Feel free to sprinkle the tops of the cookies with a pinch of salt as it helps to bring out a bit more of the Peanut Butter flavor and adds a whole new dimension to these cookies!
I hope you get the chance to celebrate National Peanut Butter Cookie day and enjoy these cookies just as much as I did! And even if it’s not National Peanut Butter Cookie day when you see this I hope you will make them anyway!
Don’t forget to comment and share with friends, family and all over social media! Tag me @hollys_bestlife and pin to pinterest as well!
Mini Peanut Butter Chunk Cookies (GF, Low sugar, Keto Friendly)
Equipment
- Oven
- baking sheet
- Mixing bowl
- Spoon and fork
Ingredients
- 1/2 Cup Crunchy Peanut Butter The drippier the better!
- 1 egg flax/chia egg works well too
- 1/4 cup granulated sweetener Monkfruit/ coconut sugar/ regular sugar
- 2 tbsp powdered peanut butter or 1 tbsp of coconut flour
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 scoop collagen optional
Instructions
- Preheat Oven to 350F
- Add the crunchy peanut butter, egg, vanilla, and monkfruit sweetener together and beat together until creamy.
- Add in the powdered peanut butter (or coconut flour) and baking soda and optional collagen into the bowl and stir well.
- Take about 1 tbsp of dough at a time roll into balls and place them on a cookie sheet.
- Then take a fork and lightly push down on the cookie leaving a little checkered pattern in the cookie.
- Bake for 6 minutes. Take them out and let them cool on a cookie rack for a few minutes.