Monday, September 3, 2012

Peanut Butter Chocolate Chip Cookies

Hello and Happy Labor Day to those in the US.  I'm just stopping by to share a special edition of Adventures In Baking on this day that marks the end of Summer.  Tropical Storm Issac was in town all weekend bringing some much needed rain but also a big dose of high humidity.  I can't wait for the Fall weather to move in.  I've already been checking out recipes using apples, pumpkin and cinnamon.  While I'm waiting for Fall, I whipped up these Peanut Butter Chocolate Chip goodies this morning.  The recipe came from here.

The ingredients.  No butter.  No flour.  Odd.
Let's get started.  This recipe is very simple.  Basically just dump everything in a bowl and mix it together.
Next step.  Then stir in the chocolate.  The recipe says to use 3 oz of semi-sweet chocolate cut into course chunks but I had a partial bag of mini chocolate chips so I just used those.  The ingredients photo above also shows dark chocolate chips, but I didn't end up using those.
Final step.  Roll the dough into a ball and roll the ball in sugar.  I used my handy-dandy whoopie pie pan so they'd be 'deep-dish' style.
Taste test.  Pretty good.  Love the crispy-ness on the edges and they're chewy in the middle.  They aren't what I think of as a traditional peanut butter cookie, but I like them.  I think they need more peanut butter. 
The clean up.  The recipe said it yields 16 two inch cookies.  I made 12 deep dish cookies.  These would be good with a scoop of vanilla ice cream on top.  Yep, need to go try that out!

1 comment:

  1. Looks & sounds delicious, especially adding ice cream. I like how you used the whoopie pan for baking these. This pan turns the cookie into a mini- tart with endless possibilities. You could add your favorite fruit preserves, fresh berries & whipped topping, or add any seasonal topping. The cookie becomes the base for a favorite dessert.