Yesterday I mentioned a new baking recipe and collaboration that I’ve been excited to share. This is it: salted chocolate peanut butter cup thumbprints that are eminently snackable and wonderfully sweet/salty/chocolatey—basically, everything I want in a treat.
The cookies are part of a new collaboration with the wonderful folks at Cake in a Crate. If you haven’t heard about it, Cake in a Crate is a new experience for veteran and newbie bakers alike. The company delivers quality, pre-measured ingredients and a baking recipe card in a recyclable box—in other words, it’s the very first meal kit for dessert. All of the recipes are vegan, gluten-free, dairy-free, and refined sugar-free.
I’ve been admiring Cake in a Crate’s creations from afar for a long time now. The company has partnered with some of my favorite bloggers on all sorts of wonderful desserts, and I was honored when Asha, the owner, approached me about a vegan cookie for the holiday season. Better still, I had an opportunity to create something using delicious, fair trade, organic dark chocolate from Theo (one of my favorite chocolate brands).
Much as I love chocolate and peanut butter and things involving both chocolate and peanut butter, I’ve never actually made a chocolate + PB cookie. Inspired by Theo’s dark chocolate roasted peanut butter cups, I decided to make this my very first—and I had such an awesome time testing and tweaking the recipe.
One of my favorite things about this cookie is that it features only ten ingredients. It’s so simple to mix, roll, shape, and bake, and I love how the crumbly cookie base is offset by dense, rich, chewy chocolate fillings.
The process involves a bit of patience, but each step is easy. You mix a simple dough (oat flour, almond flour, cocoa, salt, peanut butter, coconut oil, coconut sugar, vanilla), shape the cookies into balls, create an indent with your thumb before baking, then transfer them to the oven.
After about 8 minutes they emerge crumbly and smelling delightfully of chocolate and peanut butter. You wait for them to cool completely before moving on, then you fill them up with melted dark chocolate and a chunk of peanut butter cup.
After the cookies cool and set (you can speed the waiting time by holding them in the fridge), they’re ready to be enjoyed all on their own, or with a cup of hot cocoa, coffee or tea.
Cake in a Crate ships all over the US, and the company’s offerings aren’t limited to this recipe! You can browse the site to check out all sorts of baked goods from fellow bloggers. No matter which you choose, you’ll get a kit of ingredients and a recipe card for keeps, so that you can make the dessert whenever you like.
The kits make wonderful holiday gifts, especially for friends or family who are interested in exploring vegan or gluten free baking for the first time. If you’d like to send some chocolate and peanut butter cookie love to someone you cherish, you can order my kit here. In honor of Cyber Monday, every kit on the site is currently 25% off with the code PEANUTBUTTERISBETTER 🙂
And, for those of you who’d like to try the recipe out at home without the kit, here it is.
The cookies are plenty chocolate-y, but I’ve been enjoying them at home with batches of vegan hot cocoa for a perfect afternoon pick-me-up. They’re small, but—thanks to the chocolate and peanut butter and all of the richness they provide—really satisfying. A perfect bite.
Hope you enjoy the recipe, and I really hope you’ll take some time to explore Cake in a Crate! It’s such a pleasure to work with a passionate, woman-owned vegan business, and the baking kit offerings really do have something for everyone.
It’s going to be a long week here as my semester wraps up, so I’m happy to be starting it fueled by chocolate. Sending good wishes to all of you.