What?! More peanut butter and chocolate?
Today, we shall again forsake the concept of “health” to explore the deliciousness of peanut butter and chocolate together. Well, perhaps “forsake” is too strong a word. Maybe “temporarily push to the side while we shovel peanut-y chocolate goodness into our mouths” is better. Yeah, that works.
Once upon a time, when I was in fourth grade (or something like that), my friend dipped a peanut butter cookie in orange juice. And then she proceeded to eat it. Needless to say, I was somewhat horrified. I was scarred. I was traumatized. But that didn’t stop me from trying weird food combos in the future, such as pizza with cookies, grapes with ramen, and kiwi with cinnamon. However, I have not yet been able to bring myself to try peanut butter and orange.
Actually, I don’t think I will ever be able to.
Rather then try out
weird new taste combos, today we are going with a classic! To be honest, the originally cookies I made were kind of a flop, as in I accidentally used baking powder instead of soda and THE COOKIES WOULDN’T BROWN!!! Frustration!!! Anyways, crushing them up and mixing them with peanut butter helped. A LOT. Maybe too much actually, since now they’re really hard to stop eating.
Peanut Butter Chocolate Cookie Balls
(Based off of Chocolate Covered Katie)
For the cookies:
- 1 cup gluten free flour (I used Bob’s Red Mill which is honestly not the best flour but it worked here)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 2/3 cup raw (or not) sugar
- 1/3 cup chocolate chips
- 1/3 cup peanuts
- 1/2 Tbsp vanilla extract
- 2 Tbsp neutral oil
- 7 Tbsp milk of choice
Preheat oven to 350º. Combing all dry ingredients in a large bowl and mix. Add wet and stir to form a very thin batter. Dollop batter onto two cookie sheets and bake for 8 minutes. If you want, you can broil the cookies for 2 minutes after to brown them a little, but don’t be concerned if they stay pretty pale. Let cookies cool completely. Makes a baker’s dozen (13) cookies.
Now, you have three options: you can either eat the cookies as they are, make a few of them into cookie balls, or make all of them into balls. If you choose to make a few into balls, crush up a cookie (or however many) in a bowl and add 2 tsp natural PB per cookie crushed. Squish the mixture into balls. (You should get 2-3 balls per cookie.) If you want to make all the cookies into balls, you can throw them into a food processor with 1/2 cup PB, pulse until combined, and then squish the mixture into balls. Store in the fridge.