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Issue 456: PB Chocolate Chip Cookies

Brynie Greisman

Nothing goes together like peanut butter and chocolate

Wednesday, August 30, 2017

 Mishpacha-Recipe

IMAGE CAPTION

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


Related Stories

Issue 379: Fruity Quinoa Salad

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Sweet fruits, nutty quinoa, and crisp greens create a captivating combo

Crunchy Blueberry Lemon Pistachio Cookies

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Blueberries, lemons, and pistachios hit the flavor trifecta in these knockout cookies

Issue 386: Vanilla Strawberry Trifles

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Just my cup of trifle! An easy-to-assemble, classy dessert

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