Vegan Salted Dark Chocolate Cookies with Peanut Butter Centre

Vegan Salted Dark Chocolate Cookies with Peanut Butter Centre

The title is a mouth full, I know. But it’s those three ingredients that just go so amazingly well together. Dark Chocolate and sea salt (hell yes!) and chocolate stuffed with peanut butter. Almost like a cookie version of peanut butter cups (possibly better) – yum! And in general I’m just a really big fan of peanut butter and chocolate, devoured separately or together.

When I was living in Canada our college cafeteria sold chocolate peanut butter cookies. Needless to say I had them almost every single lunch for dessert. They were pretty damn good but a bit too sweet if you ask me.

That’s were the salt comes in. The salt just makes them that much better! Especially if you use coarse sea salt. Trust me.

These cookies basically are everything you look for in a cookie: crispy outside, chewy chocolaty inside with a surprise centre. And have I mentioned the coarse sea salt? You get the picture.

And if you’re not convinced yet… The other day I made them for a Winter Warmer Party and this is what one of the guests posted in the Facebook group the next day:

“WHO was responsible for those chocolate peanut butter soft biscuity things? I must know! And then marry them. Or failing that, get the recipe.”

But lets cut to the chase. Here’s the Vegan Salted Chocolate Cookies with Peanut Butter Centre recipe.

Vegan Salted Dark Chocolate Cookies with Peanut Butter Centre Vegan Salted Dark Chocolate Cookies with Peanut Butter Centre Vegan Salted Dark Chocolate Cookies with Peanut Butter Centre Vegan Salted Dark Chocolate Cookies with Peanut Butter Centre

5.0 from 1 reviews
Vegan Salted Dark Chocolate Cookies with Peanut Butter Centre
 
Prep time
Cook time
Total time
 
Serves: 18
Ingredients
  • 1 ½ cups flour
  • 2 tsp baking powder
  • ½ cup unsweetened cocoa
  • ½ tsp salt (ideally coarse sea salt)
  • ¾ cup margarin or dairy free butter
  • 1 cup light brown sugar
  • 2 flaxseed eggs (2 Tbsp ground flaxseeds mixed with 5 Tbsp water)
  • 1 Tbsp vanilla extract
  • unsweetened peanut butter (I used a lightly salted crunchy one)
Instructions
  1. Make the flaxseed eggs by mixing the ground flaxseeds and the water and letting the mixture sit while preparing the rest of the dough.
  2. In a mixing bowl whisk together the flour, baking powder, cocoa and salt.
  3. In a second bowl beat the butter and sugar until smooth, then add the flaxseed eggs and vanilla extract and beat until evenly mixed.
  4. Gradually add the flour-cocoa mixture until you get a kneadable dough.
  5. Pre-heat the oven to 190˚ Celsius.
  6. Line a baking sheet with baking paper. Form (about 18) balls of dough between the palms of your hands and place them on the baking paper. Leave enough space for the cookies to expand in size while in the oven. Use your thumb to make an indentation in each ball and fill the hole with peanut butter. Then form smaller balls of dough, cover the peanut butter filled hole and press down until your dough looks like a cookie. You can use bits of dough to cover spots that still show a bit of the peanut butter centre.
  7. I ended up sprinkling a dash of sea salt on top.
  8. Pop the cookies in the oven and bake for 10 minutes.

Vegan Salted Dark Chocolate Cookies with Peanut Butter Centre Vegan Salted Dark Chocolate Cookies with Peanut Butter Centre Vegan Salted Dark Chocolate Cookies with Peanut Butter Centre

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12 Comments

  • Reply
    Heather (Delicious Not Gorgeous)
    December 17, 2015 at 11:57 pm

    i love how chocolatey and rich these look! and i’d be really interested in trying these with solid coconut oil- i think that could add even more nuttiness!

    • Reply
      myvibrantkitchen@gmail.com
      December 18, 2015 at 12:31 am

      Coconut oil sounds like a great idea! I’ll give that a try next time I’ll bake them. xx Alex

      • Reply
        Rahul
        February 29, 2016 at 7:08 pm

        Wonderful! She has two little boys and they were figntihg over these cookies! I want to do a copycat feature of these cookies. I am working on the post tonight. I will let you know as soon as I post it!

        • Reply
          myvibrantkitchen@gmail.com
          March 2, 2016 at 7:46 pm

          Sounds great! How did it go? Xx

  • Reply
    Nina
    December 24, 2015 at 12:07 am

    These look UH-MAZING ! Can’t wait to try them for a party we’re having soon. Do you think I could replace the flax seed eggs with another kind of egg replacement ? I usually substitute with apple sauce, it always works out great !

    • Reply
      myvibrantkitchen@gmail.com
      December 24, 2015 at 10:07 am

      Thank you! I haven’t tried using another egg replacement with these yet but I imagine it would work just fine. Just try not to use too much liquid-y egg replacement so the dough stays firm and kneadable.
      Good luck and let me know how they work out! xx

      • Reply
        Rohit
        February 29, 2016 at 7:27 pm

        Ingredients-1 (1 ounce) square biwertsteet chocolate, chopped2 1/2 cups all-purpose flour 3/4 teaspoon baking powder1/2 teaspoon salt 3/4 cup butter, softened1 cup white sugar2 eggs1 teaspoon vanilla extract DirectionsMelt chocolate in double boiler over low heat and stir until smooth. Remove from heat.Mix together flour, baking powder and salt and set aside. In large bowl, cream butter or margarine and sugar together, beat in eggs, then vanilla extract. Gradually add dry ingredients and mix well.Put one half of prepared dough into another bowl and blend the melted chocolate into it. You now have one half chocolate dough and one half plain doughDivide each of these in half. You now have four pieces of dough, two chocolate and two vanilla. Form each of these into a squared off log 6 to 8 inches long.On a large sheet of foil place one chocolate log and one plain log next to each other. Brush each with water. Place remaining plain log on top of the chocolate side. Place the remaining chocolate log on top of the plain side. Wrap the four logs firmly in the foil and refrigerate at least 8 hours or overnight.Preheat oven to 400 degrees F (205 degrees C).Remove dough from foil and cut into 1/4 inch slices. Place cookies 1 inch apart on ungreased cookie sheet. Bake 8-10 minutes or lightly browned. Cool on wire racks.

  • Reply
    Nati
    January 3, 2016 at 1:26 am

    These are delicious and so easy to make! I used banana instead of flaxseed eggs and I substituted sugar mixed with maple syrup for the brown sugar since I didn’t have any on hand. Thanks for the recipe 🙂

    • Reply
      myvibrantkitchen@gmail.com
      January 7, 2016 at 12:07 am

      Thanks! Sounds great! I think I should try using banana and maple syrup next time to create a healthier version of them. Thanks for letting me know it works. xx

    • Reply
      maddie
      July 16, 2017 at 7:54 pm

      how much banana and maple syrup?

  • Reply
    plasterer bristol
    October 11, 2016 at 8:43 am

    Oh yummy. These are just delicious. Thanks for sharing this recipe.

    Simon

    • Reply
      myvibrantkitchen@gmail.com
      October 11, 2016 at 8:55 am

      Thank you Simon! I’m glad you like them.
      X Alex

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