Marbled Peanut Butter Cookies woven with chocolate make these cookies a dream come true. Easy to make with swirls of melted chocolate. A cookie lover’s favorite.
It is amazing how many cookie varieties there are in the world. So many times the ingredients are quite similar and the cookies turn out so different. I have a cookie recipe collection that fills a huge recipe box. I mean this recipe box has drawers and levels!
We were thinking of putting our house up for sale so I started packing some things that I thought I wouldn’t need right away. The boxes all went in a storage garage and many of my recipe boxes went over there too. Guess what? We didn’t list our house. I miss those recipes so much.
I know what I am going to be doing in the next month or so. Digging through boxes! I’m glad I have this Marbled Peanut Butter Cookies Recipe to share with you.
Marbled Peanut Butter Cookies
Marbled Peanut Butter Cookies woven with chocolate make these cookies a dream come true.
Ingredients
- 1/2 cup dairy free butter
- 1/2 cup creamy peanut butter
- 1 egg substitute, my favorite is chia seed/flour eggs
- 1/2 cup dairy-free semi-sweet chocolate pieces
- 1 1/4 cups all purpose flour
- 1/2 cup sugar
- 1/4 cup maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- extra sugar for rolling
Instructions
Preheat oven to 375°.
- In a large mixing bowl beat the dairy free butter and peanut butter at medium speed for about 20 seconds - until smooth.
- Mix your non dairy egg according to package directions. I use a chia egg which is 1 Tablespoon chia flour and 3 Tablespoons water. To make the flour you need to grind chia seeds to a fine meal. The flour keeps perfectly in the freezer for future use. Set the prepared egg aside.
- Melt the chocolate and set aside to cool a bit.
- Add 3/4 cup flour to the peanut butter mixture.
- Add the sugar, maple syrup, prepared egg substitute, baking powder and vanilla.
- Beat until combined.
- Add the remaining flour and beat well.
- Remove the beater and drizzle the melted chocolate over the batter. Lightly swirl in the chocolate with a wooden spoon so that there are streaks of chocolate.
- Roll into 36 balls and then roll in sugar.
- Put in the refrigerator for about 30 minutes.
- Place on an ungreased baking sheet about 2 inches apart.
- Slightly flatten the balls with the bottom of a glass.
- Bake at 375 degrees for 7-8 minutes.
- Cool on a wire rack.
Recipe Notes
IF FREEZING:
After they have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer.
They defrost quickly so it really doesn’t take any planning. Just put them on a plate for an hour or two and enjoy.
Another bonus for these cookies is that you can freeze the dough before baking. Just pop out a tray full, or more, defrost and bake when you are ready for a treat.
Nancy [email protected] says
I love cookies doughs that you can freeze and use for later! These looks great!
Lauren @ Healthy Delicious says
How frustrating to have everything packed up for no good reason! Ugh! These cookies look great though – I have a soft spot for pb cookies.
Ginny McMeans says
I went to the garages today Lauren and I think I found all of the recipe boxes. Tomrrow will tell. 🙂
Tami says
These look tasty! Do you have a recommendation for replacing the non-dairy butter?
Ginny McMeans says
Any butter or margarine that you use would work exactly the same.
jenna says
howdy – tried to comment on FB, but … totally frozen out.
Anyway, these look scrumptious! Wondering about “chocolate pieces”? OK to chop up bars? or does the recipe need the stabilizers, etc in chips? Thanks for sharing such a beautiful & enticing recipe. Happy Easter/blessed Passover/joyous Hanamatsuri!
Ginny McMeans says
Thanks Jenna! Yes you can chop up chocolate bars. They are just for the added taste and crunch. Sounds good!
Ginny McMeans says
Thanks Jenna! Yes you can chop up chocolate bars. They are just for the added taste and crunch. Sounds good!