Eggless Dairy Milk & Peanut Butter Chunk Cookies Recipe

Step-by-Step Instructions

Creaming

Combine sugar and peanut butter in a bowl, beating well until smooth in consistency and completely mixed.

Keep mixing until sugar is fully dissolved in the peanut butter, producing a smooth, creamy mixture.

Add all-purpose flour to the same bowl, distributing equally to achieve the ideal cookie dough consistency.

Folding

Fold in chopped Dairy Milk chocolate, ensuring rich chocolate pieces are evenly distributed throughout the dough. Gently combine all of the ingredients until a firm dough is achieved

Chilling

Chill the dough for 10 minutes to add texture and flavor.

Baking

Roll small balls of cookie dough, put them on a lined tray, and bake at 370°F for 10 minutes before serving.

Pro-Tips for the Perfect Texture

Chilling The Dough

When it comes to baking cookies, chilling the dough for at least 30 minutes is extremely important. This prevents the cookie dough from spreading too much by solidifying fat. Moreover, chilling also hydrates the flour and enhances the flavor profile.

Don't Overbake

Overbaking always leads to dry, crumbly cookies. Therefore, not overbaking is absolutely crucial to make sure the cookies are soft and chewy. The best time to remove them from the oven is when the edges are set, but the centers are still soft.

Storage And Freezing

To store them at room temperature for 3-4 days, place the chocolate peanut butter cookies in an airtight container. Refrigeration is ideal as it extends the shelf life to one week. However, for long-term storage, freezing is the only option.

While freezing, make sure parchment paper is placed between layers to prevent sticking. To keep them soft despite months-long freezing, one may place a slice of white bread or an apple wedge into the airtight container. This ensures that the cookies will absorb moisture from the bread to stay chewy.