Yeah…Immaeatthat

May 27

Vegan Peanut Butter Cup Cookie for ONE

YAY, COOKIES.

vegan peanut butter cup cookie for one | immaEATthat.com

Some people are cake people, some people are brownie people, some people are cookie people.  Me…I’m a cookie person.  Which lead to the ebooks.  Maybe I’ll write another ebook.  I need to think of an idea first.  Maybe a book all on breakfast would be fun.  Yeah.  I think that may happen in the future.  Or maybe a book all about eggs.  I’ve been loving eggs lately.

But this recipe has no eggs because it’s vegan, which means society would deem it trendy and neat.  The main reason this cookie is vegan is because we were out of eggs, because as was mentioned…I like eggs.  So I had eaten them all and we were out.

vegan peanut butter cup cookie for one | immaEATthat.com

When I was in my favorite place earlier this year, I was walking past an art gallery cafe and they had a peanut butter cup cookie that caught my eye.  It was the same place that sold these cookies, so clearly you can see they don’t play when it comes to cookies.  I mean their chocolate chunk action was on point.

That pb cup cookie popped into my mind last week and I thought, “oh, i should make that.”  So here we are.  

vegan peanut butter cup cookie for one | immaEATthat.com

When I make this recipe I typically double it to make one cookie for me and one cookie for Andrew.  And if it’s a night I can think clearly, as it bakes I pour a glass of milk and put it in the freezer so by the time the cookie is done the milk is perfectly chilled.  It’s da best.

side note: As I’m typing this it’s raining outside.  Gosh I love the rain.  I had a college roommate who would sometimes go outside when it rained and just stand in the rain and feel it.  She taught me a lot about enjoying life.  

vegan peanut butter cup cookie for one | immaEATthat.com

In other news, Andrew told me this week that I am like a hurricane.  Meaning that I make too many messes.  If you ride in my car with me one time, you will see that he is 100% right.  

I have tried to keep my car/the house clean, but messes just find me.  I think me and messes are meant to be together.  

Kinda like how chopped peanut butter cups are made for cookies.

If you’re looking for a tasty weekend baking adventure…MAYBE THE UNIVERSE IS TELLING YOU THAT THIS IS IT.  MAYBE THE UNIVERSE IS TELLING YOU IN ALL CAPITALIZED LETTERS.  MAYBE.

vegan peanut butter cup cookie for one | immaEATthat.com

Vegan Peanut Butter Cup Cookie for ONE

Yield: serves one (easily doubled)

Prep Time: 4 minutes

Cook Time: 8 minutes

Total Time: 12 minutes

Ingredients:

3 tablespoons flour (see notes section for the flours I've tried)
1 1/2 tablespoon sugar
1 tablespooon coconut oil, soft but not melted
2 teaspoon maple syrup
1-2 teaspoons milk
1/4 teaspoon vanilla
pinch salt
pinch baking soda
chocolate chips
Justin's peanut butter cup, roughly chopped

Directions:

Preheat oven to 350ºF.  In a bowl, combine all ingredients except the peanut butter cup.  Once a dough forms, gently stir in the peanut butter cup.  Place on a baking sheet and flatten a bit.  Bake for 8-10 minutes.  Leave a bit doughy!

For the flour, I've tried bread flour (for a cake-ier cookie), all-purpose flour (for a denser/doughier cookie), and half all-purpose + half whole wheat flour (for a dense/doughier cookie that has a deeper flavor profile).  The pictured cookie is made with bread flour and was a bit like a muffin top.  Use the all-purpose flour for a chewier option.  Psst.  my fav is the all-purpose + whole wheat combo.

vegan peanut butter cup cookie for one | immaEATthat.com

AND for once the backsplash in the photo above is our real kitchen backsplash and NOT this guy.

16 Responses to “Vegan Peanut Butter Cup Cookie for ONE”

  1. Dietitian — May 27, 2016 @ 6:04 am (#)

    Are any of your single serving cookies microwaveable? I need to find a way to keep the oven off more this summer- so hot! As usual this cookie looks awesome and I wish I was eating it for breakfast right now!

  2. Kate — May 27, 2016 @ 7:08 am (#)

    I too am a hurricane. I leave little piles of stuff everywhere I go. I try to be better, but it is who I am. Providing my husband with this cookie would probably help him forgive me for being a hurricane too :)

    • Kylie — May 27, 2016 @ 1:38 pm (#)

      It so is who I am too. I’m just gonna keep embracing it:)

  3. Megan — May 27, 2016 @ 7:36 am (#)

    This looks delicious. I have never tried Justins peanut butter cups. I had them in my hand the other day but put them back because I felt like it was an impulse buy! I thought it would be virtually the same to slap some homemade pb on some dark chocolate. Are they worth it?

    • Kylie — May 27, 2016 @ 1:37 pm (#)

      I really like them (clearly, because I’m always using them haha)! I totally think they are worth it!

  4. Caitlyn @SoDamnGood — May 27, 2016 @ 10:38 am (#)

    AHH this looks so good. Justins PB cups are my absolute fav.

  5. Melissa — May 27, 2016 @ 11:18 am (#)

    “But this recipe has no eggs because it’s vegan, which means society would deem it trendy and neat. The main reason this cookie is vegan is because we were out of eggs, because as was mentioned…I like eggs. So I had eaten them all and we were out.”

    Lololol I’m dying! ?

    • Kylie — May 27, 2016 @ 1:38 pm (#)

      lol;))))

  6. Ellen @ My Uncommon Everyday — May 27, 2016 @ 11:50 am (#)

    I, too, love eggs and cookies – and also peanut butter cups! This looks so good, Kylie! 

  7. Dani @ Dani California Cooks — May 27, 2016 @ 3:37 pm (#)

    I’m a cookie person too. My boyfriend is all about the ice cream, which is fine by me if he keeps it all in the apartment!

  8. Paige — May 29, 2016 @ 8:32 pm (#)

    I just tried this recipe exactly as written and the cookie turned into a big flat melty mess in the oven! There seemed to be too much oil, is 1 tablespoon the correct amount? It still tasted great :)

    • Kylie — May 30, 2016 @ 9:53 am (#)

      oh no! Sorry, Paige! What type of flour did you use? If you ever want to try it again, I’d recommend using 1/2 – 1 tablespoon more flour next time. Hopefully that would prevent it from turning into a big flat mess!

  9. Peggie — May 31, 2016 @ 2:42 pm (#)

    Could this work with gf flour? They look so good!!!!

    • Kylie — May 31, 2016 @ 8:19 pm (#)

      I think so!

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