We got inspired to try these while quarantined sick yesterday at home and surfing around looking for recipes involving an excuse to turn on the oven and no need to leave the apartment for supplies. GuiltyKitchen.com to the rescue!
- 1/2 cup butter (105g), room temperature
- 1/2 cup natural peanut butter, chunky (how many grams is that? Not sure. Had to measure the messy way. And we didn’t have natural or chunky peanut butter, so we subbed in whatever we had.)
- 3/4 cup packed yellow sugar (157g — not entirely sure what “yellow sugar” was, we used a light-brown large-granule sugar normally reserved for our coffee — to great textural effect)
- 1/2 tsp salt
- 2 tsp vanilla
- 1 egg
- 1/2 cup cocoa (also had to measure that one the old messy way)
- 1/4 cup whole wheat flour (35g of generic whatever flour)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup almond meal (another messy measure)
- 1/2 cup peanut butter chips (note to us: need more of these)
- Preheat oven to 325°F. Cream butter, peanut butter, sugar and salt. Beat in egg and vanilla.
- Sift cocoa, flour, baking powder and soda into wet ingredients, mix well. Stir in almond meal.
- Add PB chips and stir to combine.
- Roll dough into 1 1/2″ balls, then flatten before placing 1″ apart on baking paper lined cookie sheet.
- Bake for 12 minutes (we did 15 total, 12 was obviously not enough in our oven). Cool completely before enjoying!
These practically scream for a cup of coffee to enjoy them with. The flavor is dark and rich and the consistency is nice. I just wish they were a bit firmer or crispier — though Sarah prefers them as soft as they are. The recipe’s source is still working on firming them up, too. She suggests more butter, flour and sugar, but I really don’t want to detract from the richness of the chocolate flavor and am worried that more sugar and flour would do that. I’m wondering if simply LESS butter is the way to go to remove extra moisture from the equation.