Tuesday, February 07, 2012

Double Peanut Butter-Chocolate Chewies

The request was: a chocolate cookie with peanut butter chips. The result was: a tasty cookie, maybe a little flatter than I'd hoped, that met expectations but did not exceed them. It was definitely good but wasn't as impressive as I anticipated. I packaged up about a dozen of them and mailed them to friends, and I am nervous that they will not make it to their destination in a good way since the cookies left in my house have hardened significantly in the past day or two. I emailed my friend and said, "I promise they were good before I sent them..." So, I guess we'll see how they survive the transit. Ultimately, I would try a different recipe next time.


Double Peanut Butter-Chocolate Chewies
Eating Well, November/December 2009

These soft chocolate cookies have a big peanut flavor since they use peanut butter and peanut butter chips.

1 cup chunky natural peanut butter
1/4 cup canola oil
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
3 tablespoons low-fat plain yogurt
1 tablespoon vanilla extract
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup semisweet chocolate chips
1/4 cup trans-fat-free peanut butter chips -- such as Sunspire
1/4 cup turbinado sugar

1. Preheat oven to 350°F.

2. Beat peanut butter, oil, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until the sugars are blended. Beat in eggs, yogurt and vanilla until combined.

3. Whisk flour, cocoa, oats, baking soda and salt in a medium bowl. With the mixer on low speed, gradually add the dry ingredients to the peanut butter mixture until blended. (It will be sticky.) Stir in chocolate and peanut butter chips.

4. Using a small cookie scoop or slightly rounded tablespoons of dough, place cookies 2 inches apart on ungreased cookie sheets.

5. Dip the bottom of a glass in water and then in turbinado sugar. Use the sugared glass to flatten the cookies slightly, leaving a thin layer of sugar on top, rewetting the glass as needed.

6. Bake the cookies in batches until they are just set and the tops appear cracked, 8 to 10 minutes. (Do not overbake or they will be dry.) Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool.

Yield: 3 dozen

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