Tag Archive: Chocolate Peanut Butter

Double Chocolate Peanut Butter Cookies

double-chocolate-peanut-butter-cookies

The last time I made chocolate peanut butter, I meant to use it for making cookies. But before I knew it the jar was licked clean and that was that. Oh well—tasty food is never a loss. But since I recently had a jar of dark chocolate dreams, I was determined to make cookies out of it before eating the whole thing.

Peanut butter cookies were an obvious choice since they’re so easy and gluten-free. But why stop there? Adding chocolate chips makes them that much chocolatier and that much better. You could also try adding salted peanuts, and even chocolate covered peanuts if you have some on hand.

double-chocolate-peanut-butter-cookies-3

You could use any type of peanut butter for this recipe as long as it’s the no-stir kind, even homemade chocolate peanut butter.

Double Chocolate Peanut Butter Cookies

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients(Makes about 1 1/2 dozen cookies):

  • 1 cup chocolate peanut butter such as Dark Chocolate Dreams
  • 1 egg
  • 1/2 cup cane sugar
  • 6 Tablespoons chocolate chips
  • 1/2 teaspoon baking soda

double-chocolate-peanut-butter-cookies-4

Method:

  1. Preheat your oven to 350 degrees.
  2. Beat together all of the ingredients until it forms a batter.
  3. Take pieces of cookie dough and roll it into 1-inch balls in between your hands. Put the balls on a lined cookie tray and press them down with a fork in a criss-cross pattern.
  4. Bake for 16 to 18 minutes. Remove from the oven and let the cookies cool completely before moving them.

double-chocolate-peanut-butter-cookies-2

When I took these out of the oven, they were very fragile. But as the cookies cooled to room temperature, they could be moved and lifted without cracking at all. Just be careful not to move them around too quickly fresh from the oven or you might end up with crumbs.

Chocolate Peanut Butter Swirl Brownies

The last time I posted was 5 days ago. There’s a reason for my absence. I spent all week in Philadelphia at the Healthy Living Summit living it up with some great friends. I learned and did so many things in Philly that I can’t wait to share. But not yet. I got home late last night and my head(and bedroom floor) are currently a mess.

chocolate-peanut-butter-swirl-brownies

One thing I can share is this brownie recipe. Like the almond flour brownie recipe, I baked these and packed them up to bring to Philly and share with bloggers. Most of all I was excited to share these with Cynthia, who also has food allergies(gluten, soy, almond, hazelnut, refined sugar, and dairy). I didn’t have a recipe that avoided all of those allergens, so I made one up and said a little prayer. At first I worried they came out too cakey for my preference, but one taste and I was sold. The only question remaining was how would other people like them.

Capture

The response to these was overwhelming. As soon as I tweeted out, the brownies started selling like hotcakes(but way better because they’re brownies, duh). Cynthia really enjoyed them, as did Meghann, Julie, and too many other bloggers to count. I don’t care how good food tastes; nothing feels as good as sharing it with others. 

If you’re baking for someone with a peanut or tree nut allergy, sunflower seed butter makes a great substitute for peanut butter.

chocolate-peanut-butter-swirl-brownies-top

Chocolate Peanut Butter Swirl Brownies

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients(makes 16 brownies):

  • 4.5oz unsweetened baking chocolate(I used Scharffen Berger because it’s soy-free)
  • 1 3/4 cups maple syrup, divided
  • 1 cup unsweetened peanut butter, divided
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour(I used Bob’s Red Mill gluten-free all purpose flour)
  • 1/4 cup cocoa powder
  • 3 eggs
  • 1/3 cup water

chocolate-peanut-butter-swirl-brownies-stack

Method:

  1. Preheat your oven to 350 degrees.
  2. Melt the chocolate and whisk in 1 1/4 cup maple syrup and 1/2 cup peanut butter. Set aside.
  3. In a large bowl, sift together the baking powder, salt, flour, and cocoa powder. Whisk in 2 eggs and 1/3 cup of water.
  4. Mix the chocolate-peanut butter mixture into flour and eggs until completely combines. Pour this into a greased 8×8 baking pan. If the batter is too thick to pour, add extra water until it’s runny but still thick.
  5. Make the peanut butter part by whisking together the remaining maple syrup, peanut butter, and egg.
  6. Pour the peanut butter mixture on top of the brownies and lightly swirl the two batters together a couple times, making sure not to over mix them.
  7. Bake for 40 minutes or until a cake tester inserted in the center comes out clean.
  8. Cool completely before cutting.

chocolate-peanut-butter-swirl-brownies-slice

Make sure to share these after making them. That way they’ll taste all the better.

Chocolate Peanut Butter Bars

This is by far one of my favorite dessert recipes; it’s one I come back to again and again, the kind I don’t need to look at the recipe anymore to know how to make.

Chocolate and peanut butter is already an established pair, so you don’t really need to do much to doctor or dress these up to make them a crowd favorite. Just a smooth layer of sweet peanut butter covered by a soft chocolate ganache is plenty impressive enough.   

The best part about this recipe is that it doesn’t need anything more than 4 ingredients that should always be in your pantry. If you want to elevate the flavor without much work, try using a special peanut butter like roasted honey or even almond butter. 

Chocolate Peanut Butter Bars(adapted from Oh Baby Bars)

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes about 24 servings):

  • 3/4 cup peanut butter, runny or no-stir
  • 7 Tablespoons butter, divided
  • 1 1/2 cups powdered sugar
  • 10oz semi-sweet chocolate chips

Method:

  1. In a large bowl, melt 6 tablespoons of butter along with the peanut butter until completely liquid.
  2. Add the powdered sugar into the peanut butter and butter mixture and beat until completely incorporated. Press the peanut butter mixture into a loaf pan or a 9 x 9 pan for smaller portions.
  3. Melt the chocolate chips and remaining tablespoon of butter together and mix. Pour this over the peanut butter layer.
  4. Refrigerate until the chocolate has set. Cut at room temperature into 1 x 1 square servings.

Totally worth the effort.