Peanut Butter Chocolate Chunk Cookies With A Chilli Kick

Delicious recipe for crumbly peanut butter chocolate chunk cookies, heavily studded with dark chilli chocolate.

This post is a tribute to fellow food blogger Isabella King, who tragically died last month at the age of 29 after a two year battle with cancer. Izzie blogged at Coriander Queen, where she created lots of tempting recipes with beautiful bright pictures. Sadly the website has now been taken down.

These peanut butter chocolate chunk cookies are my version of Izzie’s dark chocolate peanut butter cookies.

RIP Izzie

I only ever met Izzie online, but her warm, cheerful and generous personality shone through. She only ever had good things to say about people, both in public and private conversations. My heart goes out to her husband, family and friends. She is also much missed by the food blogging community.

A group of us are publishing recipes from her blog, all to be posted at 11:00 this morning. You’ll find a link to some of these at the bottom of this post. We hope this is a fitting tribute.

Isabella’s friends are running the Race for Life in June to raise funds for Cancer Research UK in her name.

Peanut Butter Chocolate Chip Cookies

Like me, Izzie had a sweet tooth, so it seemed only fitting to bake up one of her sweet treat recipes. I chose to make these peanut butter chocolate chunk cookies because I can’t resist the combination of peanut butter and chocolate.

Reeces peanut butter cups are too sweet for me, but these cookies are just perfect. I may have made similar peanut butter chocolate cookies before.

As regular readers will know, I’m incapable of following a recipe exactly. So, I used a slightly different method to Izzie to make my peanut butter chocolate chunk cookies. I also substituted wholemeal spelt flour for the original plain flour and decided to get a bit of a kick by using chilli chocolate instead of plain.

The dark chilli chocolate complements the peanut butter perfectly – think satay sauce. The biscuits, now long gone, were crumbly with a lovely warmth from the chilli chocolate. Mine were not as pretty as Izzie’s but they sure were tasty. Twelve were not enough.

Leftover Egg Whites

This recipe uses an egg yolk rather than a whole egg. This means you will have an egg white left over. Luckily there are plenty of recipes in which to use an egg white. If all else fails, make an omelette and add the egg white to it.

Here are a few recipes on Tin and Thyme that specifically use egg whites and no yolks.

Coriander Queen Tribute Recipes

Easy 5 ingredient pesto tomato tart on Amuse Your Bouche (vegetarian)
Globe artichoke with balsamic dip on Natural Kitchen Adventures (vegan)
Cider, apple and sausage casserole on Farmersgirl Kitchen
Chocolate orange oat bars on Veggie Desserts (vegan)
Arancini (risotto balls) on Coffee & Vanilla (vegetarian)
Rich coffee cupcakes on BakingQueen74 (vegetarian)
Gingerbread cupcakes with orange buttercream on The Veg Space (vegan)
Marmalade and ginger loaf cake on The Crafty Larder (vegetarian)
Ginger and oat cookies on Kavey Eats (vegetarian)
Amatriciana pasta on Kitchen Sanctuary
Treacle tart on Patisserie Makes Perfect (vegetarian)
Crispy fried halloumi on Supper In The Suburbs (vegetarian)
Chocolate fridge cake on Jo’s Kitchen (vegetarian)
Chocolate almond butter cookies on Rough Measures (vegetarian)
Eggless chocolate chip cookies on Simply Sensational Food (vegetarian)
Boozy decadent hot chocolate on Fab Food 4 All (vegetarian)
Easy no bake blackberry cheesecakes on Casa Costello (vegetarian)
Best coriander / cilantro recipes on Fuss Free Flavours (some vegetarian)
Elderflower and vodka cocktail slush on The Hedgecombers (vegetarian)
Fruit flapjacks on The Petite Cook (vegan)
Tomato, garlic and prawn spaghetti on Hungry Healthy Happy (pesceaterian)
Lemon drizzle loaf cake on Penne For Your Thoughts (vegetarian)
Chicken ramen on It’s Not Easy Being Greedy
Stuffed Nutella cookies on Munchies And Munchkins (vegetarian)
Easy Berry Compote on Eats Amazing (vegetarian)

Keep in Touch

Thanks for visiting Tin and Thyme. If you make these peanut butter chocolate chunk cookies, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram, Flipboard or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?

If you’d like more biscuit and cookie recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.

Choclette x

Peanut Butter Chocolate Chip Cookies. PIN IT.

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5 from 2 votes

Peanut Butter Chocolate Chunk Cookies

Delicious crumbly peanut butter cookies heavily studded with dark chilli chocolate.

Cook ModeToggle to keep screen awake

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Afternoon Tea, Snack

Cuisine: British

Keyword: biscuits, chilli chocolate, chocolate, cookies, peanut butter, quick

Servings: 12 cookies

Calories: 114kcal

Author: Choclette @ Tin and Thyme

Ingredients

• 50 g unsalted butter softened
• 2 tbsp peanut butter
• 45 g golden caster sugar
• 1 tsp golden syrup
• 1 pinch sea salt
• 1 egg yolk
• 75 g wholemeal spelt flour
• 50 g dark chocolate (I used 70% dark chilli chocolate)

Metric – US Customary

Instructions

• Cream the butter, peanut butter, sugar, syrup and salt together until light and fluffy.
  50 g unsalted butter, 2 tbsp peanut butter, 45 g golden caster sugar, 1 tsp golden syrup, 1 pinch sea salt
• Beat in the yolk until well combined.
  1 egg yolk
• Stir in the flour until just mixed.
  75 g wholemeal spelt flour
• Chop or bash the chocolate so it falls into varying size bits. Keep a few of the larger chunks back and mix the rest into the cookie mixture.
  50 g dark chocolate
• Leave in a cool place to firm up if needed. My kitchen is quite cool, so this wasn’t needed.
• Roll into twelve balls and place well apart on a lined baking tray.
• Flatten slightly with the palm of your hand, then press the remaining chocolate chunks into the tops.
• Bake in the middle of a pre-heated oven at 180℃ for 10-12 minutes or until the cookies are golden.
• Leave for a couple of minutes to firm up, then transfer to a wire rack to cool completely or just dive in and eat warm.

Notes

Orange flavoured chocolate would also work well in this recipe.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition Estimate

Calories: 114kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 14mg | Potassium: 70mg | Fiber: 1g | Sugar: 6g | Vitamin A: 126IU | Calcium: 9mg | Iron: 1mg

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

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