Belle is a bit of an entrepreneurial baker. Quite often, if she’s feeling a bit short of cash, she’ll whip up a batch of cookies and go door to door around the square selling them to our neighbours. She hasn’t quite grasped the idea of the costs involved, preferring to see the ingredients in the cupboard as fair game, but I admire her spirit.
This weekend we had friends coming over, so I set Belle to work. We decided to make chocolate and peanut butter cookies, a recipe we found on the Flora website. A few people I know have started using Flora Cuisine for baking lately, and singing its praises, so we thought we’d give it a go. It’s basically runny margarine, so is ideal for kids to use in cakes, biscuits and flapjacks as it’s already nice and soft.
Ingredients for chocolate and peanut butter cookies
- 125ml Flora Cuisine
- 100g light brown sugar (we only had dark, but this worked just as well as the recipe was lovely and rich)
- 3 tbsps golden syrup
- 3 tbsps peanut butter (we used crunchy, but either would work)
- 1 tsp vanilla extract (spend a little bit more and buy extract rather than just vanilla flavour – it makes all the difference)
- 220g self-raising flour
- 3 tbsps cocoa powder
- 100g salted peanuts, roughly chopped
Preheat your oven to gas Mark 4/180°C/160°C fan/350°F.
Mix together the Flora Cuisine and sugar.
Add the golden syrup, peanut butter and vanilla extract and mix in well. Add the flour, cocoa and peanuts and mix to form a soft, sticky dough. (You might want a grown-up to chop the peanuts, but otherwise a child can do everything).
Take a small blob of the chocolate and peanut butter cookie mixture, about the size of a walnut, and roll it in your hands into a ball. Pop it on a greased baking sheet and press it down with the back of a fork. We didn’t find our cookies spread very much, so you don’t need to leave huge gaps between each one.
Bake for about 12 minutes and leave to cool on the tray.
We thought these chocolate and peanut butter cookies were delicious. The saltiness of the peanuts worked really well with the sweetness of the cocoa and sugar, and we would definitely make them again.
We used this recipe to make our cookies. This is a sponsored post but all content and opinions are absolutely my own. No one needs to pay me to eat cookies.