You can find the original recipe for these peanut butter gingerbread chocolate chunk cookies (to give them their full title!) over at Chocolate Covered Katie which is where the recipe for the fudgy brownies from my previous post came from.
Start by placing all of the dry ingredients in a both and mixing until the chocolate chunks are evenly dispersed. I chopped up a few squares of an old chocolate bar I had so that’s why they are all in different sizes.
In a separate bowl, mix the wet ingredients together until you get a very sticky mess that you think can’t possibly be of any use in baking!
Combine the wet and dry ingredients together and work with your hands in order to form a soft dough. I always love this bit when I’m making pastry or biscuits, I love getting right stuck into my baking!
Separate the dough into small balls then cover and chill in the fridge for at least 30 minutes.
Place the balls on a baking sheet then flatten slightly. They will squash down and spread slightly when you bake them but it never hurts to give them an extra push along.
I love that you can see the massive chocolate chunk in the middle of this cookie. I like that you can see chunks of peanut as well but if you don’t like that sort of thing, you can always use smooth peanut butter.
Leave to cool on a wire rack to cool completely before devouring and leaving chocolate smudges around your mouth (or was that just me!?)
My cookies were fab but they also turned out a little darker in colour compared to the ones featured on Katie’s blog and I couldn’t work out why. I think it’s the type of peanut butter I used. As you can see in the picture near the top of the blog, it is fairly dark and I think that’s because it is 100% peanut and doesn’t have any added oils or preservatives. It didn’t seem to affect the final taste so I don’t know why I was worried!
Here’s a list of ingredients and method for those that prefer. The measurements below are directly from Chocolate Covered Katie which states that you should get 12-16 cookies but I followed almost to the letter (there were a few tweaks for English ingredients rather than American) and I only got 10 cookies and they were fairly small so take from that what you will.
- 110g peanut butter (chunky or smooth depending on your preference)
- 1/2 tsp ground ginger
- 45g light muscovado sugar
- 1 tbsp stevia sugar (or whichever sweetener you prefer)
- 3/4 tsp baking powder
- 25g plain flour
- pinch of salt
- 30g apple sauce
- 1 tsp vanilla extract
- chocolate chunks or broken up chocolate bar
- Place the ginger, two types of sugar, baking powder, flour, salt and chocolate chunks in a bowl and mix so they are all combined.
- In a separate bowl, add the peanut butter, apple sauce and vanilla, mixing well.
- Combine both bowls, mixing well until they have formed a soft dough.
- Break in separate balls and then cover and chill in the fridge for at least 30 minutes.
- Preheat the oven to 200º while the dough is chilling and line a baking sheet with greaseproof paper.
- Squish the balls down so they are slightly flattened and bake for 12-15 minutes.
- Leave to cool for about 10 minutes then transfer to a wire rack to cool completely.