PB Chocolate Chip Cookies
| August 30, 2017
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If only all shidduchim went as easily as the pairing of peanut butter and chocolate. What a match made in heaven! As you know they are two of my weaknesses. When I decided to feature a cookie using both it was love at first bite! I went around giving them out to kids and adults to hear feedback (I know I’m partial to these flavors…) and they were gone 1-2-3. You can feel good putting these in your kids’ lunchboxes. They’re not overly sweet are made with oil not margarine and use whole-grain flour. Sneak a few into your lunch bag as well for a quick pick-me-up!
INGREDIENTS
Yields approximately 4½ dozen
PEANUT BUTTER DOUGH
- ⅓ cup oil
- ½ cup peanut butter
- ½ cup sugar
- ½ cup brown sugar
- 1–2 eggs (see note)
- 1 tsp vanilla extract
- 1¼ cups whole wheat pastry flour
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup chopped roasted (salted) peanuts
CHOCOLATE DOUGH
- ⅓ cup oil
- ⅜ cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1¼ cups whole wheat pastry flour
- ¼ cup cocoa
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup mini chocolate chips
PREPARATION
Preheat oven to 350°F (180°C).
For peanut butter dough: In a large bowl cream the oil peanut butter and sugars until light and fluffy. Add egg(s) beating well. Beat in vanilla. Combine the flour baking soda and salt; gradually add to the creamed mixture and mix well. Stir in peanuts. Set aside.
For chocolate dough: Cream oil and sugars until light and fluffy. Add eggs one at a time beating well after each addition. Beat in vanilla. Combine the flour cocoa baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips. Gently fold in peanut butter dough by hand until slightly marbled. Drop by heaping tablespoon onto a baking sheet lined with parchment paper about 2 inches (5 cm) apart.
Bake for approximately 15 minutes or until lightly browned and firm. They will harden more as they sit.
Note Depending on the type of flour you use you might need another egg and/or a bit more moisture. I used one egg and added a Tbsp-plus of soy milk. To make this healthier you can sub 1–3 spoons of the flour in each dough with wheat germ ground flaxseed or oat bran. Flavor will only be enhanced and you don’t have to tell!
Tip These cookies freeze beautifully and taste positively addictive straight from the freezer together with a cup of coffee or hot cocoa. PB CHOCOLATE
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