The only thing better than a recipe for a luscious, super thick peanut butter hot chocolate is… a recipe for that extra thick hot choc PLUS a recipe for cookies. You can never have too many, right?
Unless you’ve decided to go on the typical “new year, new me January diet” this soon (IT’S STILL CHRISTMAS, PEOPLE!)… then you’re probably sitting on a treadmill hating on my cookie-eating, champagne-drinking soul. If that’s you right now, I’d say you better close the tab and go back to your lettuce. Because this very post here is filled to the brim with cookie pictures and thicker-than-anything peanut butter hot chocolates with extra coconut whipped cream.
I’m sorry but not really. It’s still Christmas where I live after all.
I can hear the sound of you hating on me and all of the Spanish population at the moment… oh well, it’s not as if I, of all people, had decided to start the festivities three weeks later than most of you, huh? I mean, you were all being merry, drinking mulled wine and eating all things peppermint while I was snowed under a mountain of uni homework and exams OH, ALL THE EXAMS. Now it’s my turn to get all merry and drink all the wine. And hot chocolate. Boy, do I love hot chocolate!!!!!
Anyway! I thought it’d be nice to share the fun with you all (so, ditch the diet if you’re still reading!) and share what is probably the best cookie recipe to ever be concocted in 2016. YES I’M VERY HUMBLE but please don’t act as if you didn’t know it by now… it’s not as if I didn’t toot my own horn in every post I ever write heh.
So cookies it is today! Let’s leave all the kale salads for January (worry not: Consuelo is going to bring y’all real nice kale salads) and drown ourselves in peanut butter hot choccies. Not literal drowning, though. I do not want you guys to die over a cookie… although if there’s ever one to die for… this is it.
Buttery shortbread with a slight hint of peanut butter C’MOOOOOON if that isn’t your idea of perfection then I don’t know what it is. Ok wait: it gets even more fabulous.
Don’t you all love drizzles? Drizzled olive oil on your salad, a drizzle of ketchup in your fries, caramel drizzling over cold ice-cream… and my personal favourite: white chocolate & dark chocolate drizzles over pretty much everything (not an omelette though – that’s way too bizarre).
Granted, finding a dairy free white chocolate brand you can trust is not the easiest thing… but once you finally find one, you’ll never stop adding it to everything you bake (case in point: all my latest posts). My favourite ones at the moment are iChoc, Vivani, Bonvita and and Sweet William but brands depend on which country you’re in, to be honest! If you’re European, check out those ones!
The rest is easy as pie. These cookies, bless them, keep their shape while baking, so that’s one less concern when it comes to making them. Also, you only need four ingredients for the cookie itself and then some extra chocolate to drizzle over them. That’s brilliant, right?
Making hot chocolate from scratch couldn’t be easier, either. You just have to remember to stir the mixture often and voilá: smooth, velvety hot chocolate ready to enjoy. Top with some whipped coconut cream and you’ve got yourself a ticket to heaven!
Quick, rápido, PRESTO!!!!! Go make these asap before the health food police comes to get you and take you to brussels-sprouts-for-breakfast prison!!!
((((Kidding: we all know how much I love brussels sprouts. That brussels sprouts prison sounds like I place I’d actually like to honeymoon in)))))))
But yeah, enjoy one last treat before the year ends. What a better way to wave this very catastrophic year goodbye than cozying up under a fuzzy blanket with some warm hot chocolate and a dozen of buttery cookies!!!!! I’ll tell you what: two lovely puppies joining you under that blankie.
That’s me right now: warm drinks, cookies everywhere I look and two rescued puppies I love very much. Life couldn’t get any more beautiful, right?
- 25 grams cacao powder
- 160 grams brown sugar
- 10 grams cornstarch
- 500 grams almond milk
- 1 tbsp. vanilla extract
- 50 grams dark chocolate
- 30 grams smooth peanut butter
- whipped coconut cream, optional
- 250 grams all purpose flour
- 140 grams white sugar
- 170 grams dairy free butter
- 120 grams smooth peanut butter
- 50 grams dairy free white chocolate
- 50 grams dark chocolate
- Whisk cornstarch, cacao powder and brown sugar in a saucepan. Add in milk and vanilla extract and whisk again to combine.
- Bring mixture to a boil - don't stop stirring so it doesn't burn!
- Lower the heat and keep stirring for 2-3 minutes more until it thickens.
- Add in chopped chocolate and peanut butter and whisk until melted.
- Chocolate should be smooth and glossy by now. Remove pan from heat.
- Top with optional coconut whipped cream if desired!
- It will thicken as it sits!
- Whisk together flour and sugar.
- Melt butter and peanut butter and add them to the mixture.
- Stir dough until smooth and form a ball.
- Chill ball in the fridge for 30-40 minutes.
- Roll out dough until it is about 0.5 inches (about 1 cm) thick and cut cookies with a cookie cutter.
- Transfer them to a baking tray lined with parchment paper.
- Chill cookies for 30-40 minutes more.
- Preheat oven to 180ºC (375F).
- Bake cookies for 8-10 minutes or until they look golden.
- They'll be soft when you take them out the oven but they will harden as they cool.
- Melt chocolates and drizzle them over the cookies.
- Enjoy with some hot chocolate!
- Read above for dairy free white chocolate suggestions!