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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!
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.
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