CHOCOLATE PEANUT BUTTER COOKIES

 I have been making cookies for the last several years for the church's Cafe Treats that I started three years ago. When I asked friends to help me, I asked that they not use peanut butter or nuts so that the treats would be nut-free. That way no child or adult would be  excluded from eating a treat because they had a nut allergy. (Our grandson Tyler here in MO and several of our grandchildren in CO have nut allergies so I am very attentive to treats offered that are nut free. The kids will sometimes use the same set of tongs to retrieve several different treats so we have continued this practice due to possible cross contamination since I gave up my hosting duties last May.)

I still occasionally bring baked goods to church but not every weekend. Now if my husband sees I am making something on Saturday, the first thing he says is, "Are you making something for tomorrow?" meaning for the Cafe Treats. During the week, he will say, "Who are you making that for?" Poor Wayne.

I saw this recipe recently and thought I would give it a try. I love peanut butter cookies and even more so - chocolate so what could be better than chocolate peanut butter. I always use Special Dark cocoa powder so it made a dark chocolate cookie. The crisscrossed fork pattern on top traditionally seen on peanut butter cookies might give you a hint that they are peanut butter. 

I used truvia brown sugar complete since I didn't plan to share them with anyone but Wayne.

You know if you wanted to make them for someone who couldn't have peanut butter, you could always use Wowbutter or Sunbutter. They are really delicious and I will definitely be making them again.

PRINT RECIPE.

CHOCOLATE PEANUT BUTTER COOKIES

1-1/3     cups flour

1/3        cup unsweetened cocoa powder (I used special dark)

1/2        teaspoon baking  soda

1/4        teaspoon salt

1/2        cup ( 1 stick) butter, at room temperature

1-1/4    cup packed light brown sugar (I used truvia brown sugar complete)

3/4      cup creamy natural peanut butter

1           large egg (at room temperature)

1           teaspoon vanilla 

Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper. Set aside.

In a medium sized mixing bowl sift together the flour and cocoa powder.

( I sifted the cocoa powder for easy blending and mixed with a whisk.)

Add the baking soda and salt and whisk until well combined. Set aside.

In a large mixing bowl, beat the butter until smooth with an electric mixer.

Mix in the brown sugar for 2 minutes on medium speed until well combined.

Scrape the beaters and the sides of the bowl as needed.

Add the peanut butter, egg, and vanilla and beat until fully combined,

again scraping the sides of the bowl and the beaters as needed.

Add the dry ingredients all at once and

mix until just combined. Scrape the sides of the bowl with a spatula.

Using a tablespoon cookie scoop, scoop the batter flattening the top and place 12 scoops on the cookie sheet. With a fork gently flatten the dough with the tines of a fork to make a crisscross pattern.

Bake for 10 to 12 minutes. Allow the cookies to cool on the sheet for 5 to 10 minutes. (I removed them at 5 minutes so I could prepare the third pan for the oven as the recipe makes 3 dozen cookies.) 

Remove and finish cooling on wire racks. Store in an airtight container.