Peanut butter fudge cookies…. what else can you want?
Recipe testing can go two ways….. you try to create a dish and it turns out amazing so i have to quickly write down the ingredients and measurements as to not forget them.
Or the dish can turn out unedible and can’t be saved….. but even then i write down the measurements and ingredients so that i can adjust for next time.
With this recipe… i thought it was the latter. A fiirst the cookies didn’t really turn out as i hd expected or wanted. They very soft coming out of the oven and thought maybe it was too much margarine. They didn’t quite taste like the crispy, crunchy cookies you can buy in stores.
But they were still tasty so i covered them an placed them in the fridge overnight…. andthe next day. Well that’s when i realized these cookies turned out suoer good anyway. They just needed time to fully cool!!
They are more soft and fudgy… almost like snickerdoodle cookies.
These cookies are quick to make, however they do need time to fully cool down so the wit until you can eat them may be a little longer than other cookies… but it’s worth the wait!!
Can you switch peanut butter for another nut butter?
I haven’t personally tried but i don’t see why not…. so you could give it a try!
Gluten free or sugar free version?
No, making these gluten free won’t work… inead it’s better to opt for another recipe 🙂 such as my chickpea peanut butter cookies
As for sugar free… it should work fine to switch the sugar for stevia. With the syrup… you should be able to use a stevia syrup/sweetener syrup, but that is alot more expensive. Or you could just add a little more liquid and make the cookies less sweet. However i can not guarantee the results if you do make this switch.
If you try these cookies… let me know wha you think!!
Makes 10-12 cookies
100ml peanut butter
200g margarine, room temperature
1 tsp baking powder
1 tsp vanilla powder
1 tsp cinnamon
Pinch of salt
Preheat the oven to 175 C
In a bowl whisk together the margarine and sugar until fluffy. Add the peanut butter and syrup.
In another bowl mix together the dry ingredints.
Add the dry ingredients to the wet ingredients and mix until well combined.
Cover 1-2 baking trays with parchment paper.
Form the dough into balls and place on the pparchment paper. Press down slightly. They will spread out a little so leave room for them to flatten and spread out.
Bake in the oven for 13-16 minutes.
Note… they will be rather soft when you take them out of the oven. So allow them to cool FULLY. Even placing them in the fridge a few hours before eating and then they will be more fudgy rather than crispy.
These work fine to be frozen and reheated 🙂 should also work fine to half the recipe!