Chocolate Peanut Butter To To Cookies
A chocolate peanut butter-ified take on my favorite vegan cookie! Meet my Chocolate Peanut Butter To To Cookies — they’re dense, chewy, and cakey!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 20-30 cookies (depending on size)
- Category: Dessert
- Method: Bake
- Cuisine: Italian-American
- Diet: Vegan
Ingredients
THE COOKIES:
- 1/2 cup vegan butter, softened to room temperature
- 1 cup sugar
- 400 grams (about 3 cups spooned and leveled) all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 cup room temperature unsweetened almond milk
- neutral oil (like avocado) for rolling
THE GLAZE:
- 150 grams (about 1 and 1/2 cups spooned and leveled) powdered sugar
- 2 tablespoons powered peanut butter (such as PB2)
- 1/2 tablespoon vanilla extract
- 2 and 1/2 – 3 tablespoons almond milk
- pinch salt
Instructions
- Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper.
- Combine vegan butter and sugar in a stand mixer with the flat beater attachment. Beat on medium speed until light and fluffy, about a minute. Scrape down the sides as needed.
- Meanwhile, combine your flour, cocoa, baking powder, baking soda, and cinnamon in a medium bowl. Whisk to combine.
- Reduce your stand mixer speed to low and add 1/3 of your dry ingredients, followed by 1/2 cup milk, 1/3 of your dry ingredients, the remaining 1/2 cup milk, then the remaining 1/3 of your dry ingredients. Increase the speed to medium and mix until just combined.
- Take chunks of your dough (I like making mine slightly bigger than a golf ball), oiling your hands in between each, and roll them into a ball. Stick them on your baking sheet with a bit of room between each (they don’t spread too much). Bake for 14-16 minutes, or until they look dried out on top.
- Remove them from the oven and allow them to cool on the baking sheet, then move them to a cooling rack for glazing.
- Whisk the glaze ingredients in a small bowl. It should be thick but drippy (see pictures). If too thin, add more powdered sugar. If too thick, add a little splash of milk.
- Dunk the tops of the cookies in the glaze, swirling so the entire top is covered. Place the cookies back on the cooling rack so that the glaze can drip down. Allow to set up at room temperature or pop them in the fridge for quicker setting.