Thermomix Peanut Butter Cookies

by Tenina Holder
posted 06 Mar, 2020 (last updated 08 Jun, 2020)
  • Serves icon
  • Total Time icon
    Total Time
  • Calories icon

We made this recipe for bite-size Peanut Butter Cookies to satisfy cravings or for little hands after school. Reminiscent of complimentary biscuits served with espresso in lands afar, these petite treats are full of flavor and quite addictive. A little healthier than some of their cousins, these are gluten free and not so heavy. Their winning feature is texture; a fantastic crunch from toasted peanuts and dark chocolate chips.



  • Roasted peanuts icon
    Roasted peanuts
    1.76oz/50g (about 3½ tbsp)
  • Peanut butter icon
    Peanut butter
    8.82oz/250g (about 1 cup)
  • Muscovado sugar icon
    Muscovado sugar
    1.76oz/50g (about 4 tbsp)
  • Honey icon
    1.41oz/40g (about 2 tbsp)
  • Egg icon
    1 (1.76oz/50g)
  • Baking powder icon
    Baking powder
    1 tsp (0.17oz/5g)
  • Vanilla bean paste icon
    Vanilla bean paste
    2 tsp (0.38oz/11g)
  • Sea salt icon
    Sea salt
    1 pinch
  • Shredded coconut icon
    Shredded coconut
    1.06oz/30g (about 2 tbsp)
  • Dark chocolate chips icon
    Dark chocolate chips
    2.82oz/80g (about ½ cup)


  1. Line a clean baking sheet with parchment paper
  2. Add roasted peanuts to the baking sheet
  3. Place into a cold oven
  4. Cook - 10 min, 200°C
  5. Cool slightly on surface
  6. Reduce oven temperature to 170°C
  7. Add peanut butter, muscovado sugar, honey, egg, baking powder, vanilla bean paste and sea salt to the TM5 bowl
  8. Fit TM5 bowl to TM5
  9. Blend - approx 10 sec, speed 8
  10. Scrape down sides of TM5 bowl
  11. Add shredded coconut to the TM5 bowl
  12. Transfer nuts to TM5 bowl
  13. Blend - approx 6 sec, speed 6
  14. Then add dark chocolate chips to the TM5 bowl
  15. Stir
  16. Let rest in fridge - 15 min
  17. Transfer content of TM5 bowl to baking sheet
  18. Bake until light golden - 10 min, 170°C
  19. Store in plastic container

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