Peanut Butter Candy-Top Cookies
These sweet and chewy, nutty and delicious peanut butter cookies are topped with colorful chocolate candies. Vegan.
Servings: 12 cookies
Ingredients
WET
- ⅓ cup creamy peanut butter, softened and oily in texture
- ½ cup + 1 tablespoon cane sugar, organic
- ½ cup mashed ripe banana or apple sauce (I prefer banana but both work)
- 3 ½ Tbsp vegan butter, room temp
- ½ tsp vanilla extract
- 1 ½ tsp lemon juice
DRY
- ½ tsp sea salt
- ¾ tsp baking powder
- ⅛ tsp baking soda
- 1 cup all-purpose flour
TOPPING
- ½ cup vegan chocolate shell candies (or chocolate chips)
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Add all the wet ingredients to a large mixing bowl. You want to make sure that your peanut butter is soft and oily. If it is hard and dry-ish, you will want to add 1 teaspoon any oil (warm and melted coconut oil works well) and stir together until a wet, soft nut butter texture is reached. The nut butter should be easily spoonable and have a shiny sheen to it.
- Using a hand mixer, whip the wet mixture until smooth and fluffy.
- Add the dry ingredients. Beat until crumbly and fluffy. Then using a spoon, stir to bring the dough together. It should be easy to handle, yet nice and oily.
- Roll the dough into balls and place on the baking sheet. Then smash and crimp the cookies down using the prongs in a fork. Add the candies on top. Three to four on one cookie.
- Bake at 350 degrees for 12-15 minutes. You want the edges very lightly browned for soft and chewy cookies. If you like a crunchier cookie, bake for 15-17 minutes.
Nutrition Estimate
Calories: 147kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 166mg | Potassium: 86mg | Fiber: 1g | Sugar: 5g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg