cooking Time
30 minutes
serves
25
preparation Time
13 hours

Malted Peanut Butter Toast Cookies

I love experimenting with new cookie recipes, especially ones that use a classic recipe and add elements that take it to the next level.

This recipe is inspired by Christina Tosi's Cornflake Chocolate Chip Marshmallow Cookies, which uses milk powder to create a salty, crunchy, cornflake filling. It's also inspired by my favourite breakfast of peanut butter on sourdough toast, which sounds strange but works so well.

The dough is packed with peanut butter, filled with a sweet, crunchy sourdough mix and finished with chocolate chips. It's as tasty as a chocolate chip cookie, but with added depth that gives it more than just a sugar hit.

I prefer natural peanut butter for my recipes, because it makes it easier to control the amount of sugar and salt in the entire recipe. If you prefer to work with regular peanut butter, it'll just be a little sweeter. The recipe also calls for malt extract, but if you can't find it, vanilla extract is a good alternative.

Note: start this recipe one day in advance. You can also make the dough and leave it in the refrigerator for up to 36 hours before baking.

Ingredients for the toast crunch
  • 100g sourdough or other bread, cut into small chunks
  • 30g soy milk powder
  • 50g caster sugar
  • 100g vegan butter, melted
Ingredients for the dough
  • 200g vegan butter
  • 200g natural crunchy peanut butter
  • 200g caster sugar
  • 150g brown sugar
  • 2 tsp malt extract
  • 1 vegan egg (I used Bob's Red Mill which calls for 1 tbs egg replacement powder mixed with 2 tbs water per egg)
  • 300g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp salt
  • 100g vegan chocolate chips or vegan chocolate cut into chunks
Instructions for the toast crunch
  • Preheat oven to approximately 180 degrees Celsius and line a baking tray with baking paper.
  • Combine sourdough, milk powder and sugar in a large bowl and mix well.
  • Add butter and mix until well combined.
  • Pour mixture onto prepared tray and bake for approximately 15 minutes.
  • Remove from the oven and leave to cool completely.
Instructions for the dough
  • Place butter, peanut butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. If you're using a handheld mixer, place the ingredients into a large bowl.
  • Beat the mixture at a medium speed for 5-10 minutes, scraping down the sides as needed to ensure the mixture is fully incorporated.
  • Add the malt and vegan egg and mix for 1 minute.
  • Add the flour, powder, soda and salt, and mix on a slow speed for 30 seconds, until most of the flour is incorporated. Try not to overmix at this stage, otherwise the mixture may end up tough.
  • Finally, add the chocolate and the bread mixture and mix for a final 30 seconds. If needed, you can use a spatula to incorporate the final chunks at this stage.
  • Using an ice-cream scooper, scoop dough into a container lined with baking paper. I like big cookies and usually get 25 cookies from this mixture, but you could get 50 and still end up with a good-sized cookie.
  • Place the lid on the container and place in the refrigerator for at least 1 hour. I leave mine for 24 hours to fully infuse and chill, but you could also leave them in the refrigerator for up to 36 hours.
  • Preheat oven to approximately 180 degrees Celsius and line multiple large trays with baking paper.
  • Remove the container from the refrigerator and transfer the dough onto prepared trays, pressing the mixture down slightly.
  • Bake for approximately 12-15 minutes, or more or less depending on the size you choose. They'll be ready once they've started to brown lightly.
  • Serve hot or at room temperature.

Did you try these already?