Marbled Peanut Butter Chocolate Cookies

Brynie Greisman Brynie Greisman
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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’ lunch boxes. They are 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! 

14
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Wheat, Peanuts, Egg

Directions

Prepare the Cookies

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  2. Prepare the 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. 

  3. Separately, combine the flour, baking soda, and salt; gradually add to the creamed mixture and mix well. Stir in peanuts and set aside.

  4. Prepare the chocolate dough: Cream oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 

  5. Separately, combine the flour, cocoa, baking soda, and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips.

  6. Gently fold in peanut butter dough by hand until slightly marbled.

  7. Drop by heaping tablespoon onto a baking sheet lined with Gefen Parchment Paper, about two inches (five centimeters) apart. Bake for approximately 15 minutes or until lightly browned and firm. They will harden more as they sit.

Credits

Notes:

These cookies freeze beautifully and taste positively addictive straight from the freezer together with a cup of coffee or hot cocoa. 

Variations:

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 tablespoon+ of soy milk. To make this healthier, you can sub one to three 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! 

Description:

Yields approximately 4 and 1/2 dozen.

Description:

Photography: Hudi Greenberger

Food Styling: Renee Muller

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