Chocolate Peanut Butter Crunch Cookies

Chocolate Peanut Butter Crunch Cookies. image: Essy Roz

These cookies excited me,
Their beauty charmed my heart,
Their taste conquered everyone,
And their preparation is super fun and delicious.

They require two stages, every one of each is full of love.
Preparing the dough is fun and quick,
Designing the cookies and waiting for them to be baked always makes my heart happy,
Coating the cookies with chocolate is done with a lot of finger licking and a lot of fun between each bite,
And the final product is joyous and full of wonderful flavors.

These are cookies that vanish during their preparation.
As soon as they are ready, there will be nothing left of them quite quickly.
Anyone who eats one will want another straight away.
They’ll delight everyone who meets them,
And they’ll spoil everyone who bites into them.

Their preparation time is quick,
And in a few minutes they’ll be waiting for you on the counter,
And they’ll smile at everyone who looks at them.

You can coat them in chocolate or choose not to,
In both cases they’re wonderful and exciting.
And in both cases they give a pampering and unforgettable bite.

Happy, joyful and delicious cookie days for all of us 🙂

Chocolate Peanut Butter Crunch Cookies. image: Essy Roz

Chocolate Peanut Butter Crunch Cookies. image: Essy Roz

Chocolate Peanut Butter Crunch Cookies

Ingredients: suitable for about 15 cookies

For the cookies:

• ¼ cup peanut butter (for alternatives, have a look at “A little extra from me”)
• ¼ cup maple syrup (for alternatives, have a look at “A little extra from me”)
• Pinch of salt
• 1 cup oat flour (for alternatives, have a look at “A little extra from me”)
• ½ teaspoon baking powder

For the chocolate layer:

• 50g dark chocolate

Steps:

1. Preheat the oven to 350°F (175°C) in turbo mode (not mandatory, but I recommend baking the cookies with the oven in this mode), and line a baking pan with parchment paper.
2. In a bowl put all the liquid ingredients, the maple syrup, peanut butter and salt and mix well.
3. To the bowl add the dry ingredients, the oat flour and baking powder and mix well until you get a slightly sticky dough.
4. Divide the dough into small, plump cookies and place them on the parchment paper. I chose an oval shape, but you can also create a circle shape.
5. Place another sheet of parchment paper on top of the cookies in the pan and with the help of the bottom of a bowl or the bottom of a glass, squish them to get flat cookies (It’s worth having a sneak peek at the photos below).
6. Remove the top sheet of the parchment paper and put the pan in the upper part of the oven to bake for 8-12 minutes, until the cookies dry out and stabilize. They’ll stabilize completely only after they have cooled.
7. Melt the dark chocolate over a bain-marie or in the microwave in pulses of 30 seconds until you get liquid and smooth chocolate.
8. After the cookies have cooled completely, dip them in the melted chocolate, try to dip only half of the cookie and not all of it.
9. Place the coated cookies on parchment paper until the chocolate sets and dries. I recommend turning on the air conditioner so that the kitchen is cool at this stage.

Serve with great joy and with a huge smile 🙂

A little extra from me:

• The cookies can be kept in a container on the counter for up to 3 days. The crispiness of the cookies decreases day by day.
• The peanut butter can be substituted for almond butter / any other nut butter you like.
• The maple syrup can be substituted for agave syrup.
• The oat flour can be substituted for almond flour.
• Click here to see how to grind oat flour at home.
• The chocolate layer isn’t a must.

How to grind oatmeal at home 🙂

The liquid ingredients bowl. image: Essy Roz

Add the dry ingredients. image: Essy Roz

Our sticky cookie dough is ready. image: Essy Roz

Create small, plump cookies in the shape of an oval or a circle and place them on the parchment paper. image: Essy Roz

Create small, plump cookies in the shape of an oval or a circle and place them on the parchment paper. image: Essy Roz

Place a sheet of parchment paper on top of the cookies. image: Essy Roz

Using the bottom of a bowl or glass, squish the cookies. image: Essy Roz

Remove the parchment paper. image: Essy Roz

The cookies before baking. image: Essy Roz

The cookies after baking. image: Essy Roz

The cookies after baking. image: Essy Roz

Melt the dark chocolate. image: Essy Roz

Dip half a cookie in the melted dark chocolate. image: Essy Roz

Dip half a cookie in the melted dark chocolate. image: Essy Roz

Let the chocolate dry on the parchment paper. image: Essy Roz

Let the chocolate dry on the parchment paper. image: Essy Roz

Let the chocolate dry on the parchment paper. image: Essy Roz

Chocolate Peanut Butter Crunch Cookies. image: Essy Roz

Chocolate Peanut Butter Crunch Cookies. image: Essy Roz

Chocolate Peanut Butter Crunch Cookies. image: Essy Roz