February 29, 2016

Mini Deep Dish Peanut Butter Chocolate Chunk Cookie

Dairy Free, Dinner Party, Gluten Free, Movie Night, Recipes, Sweet Things, Vegan, Vegetarian, Weekend

I have a deep love for deep dish cookies.

There is little else that can be compared to spooning through the soft baked centre and scooping up pieces of cookie dough and melted chocolate chunks, as the ice cream slowly melts away on top, creating a delectable mix of hot, cold, chewy and soft. It’s just too much deliciousness for one person to handle!

Since I can’t be trusted with a whole pan of deep dish cookie, I’ve made this mini deep dish peanut butter version, chocolate chunks and all. It’s perfect for 2 to 4 people to share – though I’d probably keep it at 2 cuz I’m greedy – or you could even have it all to yourself, I don’t judge.

One of the beauties of this dish is that it’s simple to make and you don’t get many dishes dirty. Even though I’m a food blogger, washing up dishes is not something I’m a huge fan of, so in this recipe laziness and convenience have resulted in an easy, fuss-free cookie.

The ice cream is completely optional, but very highly recommended. To keep it vegan, either use your favourite vegan ice cream or my Guit-free Cookie Dough Ice Cream – because cookie dough ice cream over peanut butter deep dish cookie is never a mistake.

If you can be bothered, the chocolate fudge sauce from this recipe would also be fantastic drizzled on top, for extra decadence.

Mini Deep Dish Peanut Butter Chocolate Chunk Cookie

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Prep time

5 mins

Cook time

12 mins

Total time

17 mins

Author: Teffy Perk

Serves: 2-4

Ingredients

4 tablespoons peanut butter
4 tablespoons coconut or macadamia oil
3 tablespoons almond milk
1 tablespoon coconut sugar
3 tablespoons maple syrup
1 teaspoon vanilla extract
¼ teaspoon baking soda
2 tablespoons sorghum flour (can sub oat or brown rice flour)
2 tablespoons almond meal
1 tablespoons potato starch
3 tablespoons chopped good quality dark chocolate
Coarse sea salt, for sprinkling

Instructions

Preheat your oven to 175ºC/350ºF.
Place peanut butter, coconut oil, and almond milk into a medium sized ramekin or small baking dish and place in the oven to melt. Once melted, remove from the oven and stir in coconut sugar, maple syrup and vanilla extract.
In a small separate bowl, whisk together your flours and baking powder. Pour in melted ingredients from the baking dish into dry ingredients bowl, mixing until incorporated.
Fold in chocolate chunks, reserving some to add on top.
Transfer dough back to the baking dish or ramekin and press down with your fingers. Scatter the remaining chunks on top, slightly pressing them down into the dough.
Sprinkle over some coarse sea salt and bake in the oven for 10-12 minutes, until golden on the edges but still gooey in the centre.
Remove from the oven and let set for a few minutes before enjoying warm - preferably with some ice cream!