Chewy chocolate and peanut butter cookies

Two delayed plane rides and three days of work are enough to make our last minute Mexican vacation feel like it was months ago. I’m not sure how sitting in an airport can literally drain the energy out my body, but Hubster can attest that I could barely keep my eyes open last night by a very embarrassingly early hour.  I’m going to blink and it will be Christmas.

 

Which reminds me that every year I think I should test out some new cookie recipes before the holiday rush. And every year I put it off. I have a mental block on cookies because they seem like so much work. Mix batter, ball/scoop every single bite, bake. Then repeat, repeat, repeat. Ugh! Really? I guess that explains why my recipe binder is filled with many more cakes, pies, and generally whole desserts.

 

 

This recipe is the one cookie I know I can pull off in an evening after I’ve committed to (and then pushed to the last second) some baking event for work. I think it helps that it only requires one bowl pot and no flour sifting… and lots of cocoa. It yields a soft, chewy cookie that reminds me of brownie, and the addition of peanut butter chips adds a richness that keeps them from tasting too much like “diet” cookies. 

 

 

Maybe I’ll get a wild hair and bake up some test cookies before it’s too late. Anyone want to save me some trouble and share a highly requested holiday cookie recipe?

If not, maybe I’ll just gift infused vodka this year instead…

 

 

Chewy chocolate and peanut butter cookies
Modified slightly from Cooking Light’s Cocoa Fudge Cookies

1 cup all-purpose flour
¼ tsp baking soda
⅛ tsp salt
5 Tbsp butter
7 Tbsp unsweetened cocoa
⅔ cup granulated sugar
⅓ cup packed brown sugar
⅓ cup plain low-fat yogurt
1 tsp vanilla extract
Heaping ½ cup peanut butter chips
Cooking spray

Preheat oven to 350°. Melt butter in a large saucepan over medium heat. Meanwhile combine flour, baking soda, and salt in a medium bowl. When the butter is melted, place the pan on a hot pad and stir in cocoa powder, sugar and brown sugar. The mixture will resemble coarse sand. Stir in the yogurt and vanilla. Add the flour mixture, stirring until moist. Stir in the peanut butter chips. Coat baking sheet with cooking spray and drop tablespoons of dough on the sheet. Bake for 8 to 10 minutes. Cool on the pan for 3 minutes. Then remove cookies and cool on wire racks. Makes 2 dozen cookies.

Black bean dip » Modern Meals for Two - December 12, 2011 - 1:26 am

[…] I mentioned here, I’m not really a cookie-making kind of person. Especially at this time of year, I’m […]

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