Wednesday, September 11, 2013

Have a Ball: Peanut Butter Chocolate Chip Cookies with Homemade Peanut Butter Chips (...err, Chunks)!

It's still back-sweat-hot here in Portland most days, which I guess I shouldn't mind, considering I have months of gloom and rain ahead of me. But, the wacky truth is, I love the rain. Those grey, gloomy days make me feel contemplative and content.
...Okay, fine. I also really love being able to turn on my oven for a bit (read: all day) and not heat my house to butt-sweat-hot levels. 
Are you allowed to say "butt sweat" in a recipe post? 
Oh well.

  Baking season is nearly upon us, though, and between making healthy snacks that taste like treats (tricky me!) to pack away in my first-grader's lunch or greet her with when she gets home from school (or stuff in my face at 11 am) and yearning for cooler fall days, my oven and I have jumped the gun a little bit. 
...I may have jumped the gun here, too. I'm not sorry.
Lately I have been dreaming up a Peanut Butter and Chocolate Chip cookie that can satisfy any craving- whether it be for dough straight out of the mixer bowl or a warm, gooey cookie. And today I finally did something about it.
But first, I had to problem solve.
You see, my children are always incredibly disappointed when I make traditional cookies and won't let them eat the dough (understandably). And I'm always incredibly disappointed when I crave something but don't have the ingredients on hand. Like this morning, when I wanted peanut butter chips in my then-imaginary cookies, but didn't have any on hand (who does?!).
A quick trip to the store (no such thing) with three kids (aka getting out of my sweat pants)?
 No thanks.
Then, just for funzies, I decided to look into the ingredients of peanut butter chips. 
Fifteen ingredients (and 7 net carbs per tablespoon!) later, I was glad I didn't have any in my pantry.

So... I made my own peanut butter chips. Crazy? Not really. It honestly took four seconds to mix together the three (yes, THREE! And only three carbs, too! Eat that, Mr. Hershey. ...well, I would let you eat that, but there are none left. Sorry, Mr. Hershey) ingredients required and popped them in the freezer to set up for five minutes.
Not exactly breaking a sweat here yet.

I didn't have any candy molds on hand to make mine nice-looking, but I figure that the only thing better than peanut butter CHIPS is peanut butter CHUNKS, am I right?
(By the way, Peanut Butter Chunks would have been an amazing nickname for me in high school. You really dropped the ball there, High School Bullies. For shame.)
Dough Balls. NOT a good nickname.
And the only thing better than Peanut Butter Chocolate Chip Cookies is PBCCC with homemade Peanut Butter Chunks! That you can eat in any form and not worry about salmonella or Sal Mineo or anything like that (You Rebel).

Peanut Butter Chocolate Chip Cookies
*In order to make this recipe vegan, substitute ingredients for those found in parentheses

  • 1/2 cup butter, room temperature (vegan substitute Earth Balance spread)
  • 3/4 cups Peanut Butter, plus additional Tbs if needed
  • 1/2 cup Coconut Sugar or brown sugar
  • 1/2 cup (vegan) powdered sugar
  • 1/2 tsp vanilla
  • 1 tsp aluminum-free baking powder
  • 1/2 tsp baking soda (Bob's Red Mill Brand is cruetly-free)
  • 3/4 tsp salt
  • 1 cup whole wheat pastry flour
  • 1/2 cup coconut flour 
  • 1/2 cup (vegan) dark chocolate chips
  • 1/2 cup homemade peanut butter chips chunks, recipe below
  1. Cream together butter (margarine), peanut butter, sugars and vanilla in bowl of stand mixer (3 minutes).
  2. Combine dry ingredients (all but chips) in a small bowl. 
  3. Add dry ingredients to creamed ingredients on low. If the dough seems dry, add additional peanut butter or a splash of non-dairy milk one TBS at at time, until dough consistency is right. 
  4. Fold chocolate and peanut butter chip/chunks into the batter.
  5. Chill dough for thirty-plus minutes, then eat (yay!!) or scoop onto parchment-lined baking sheet and with a small scoop and bake at 350 for 10 to 12 minutes. **Note: The cookies will still be soft and look a lot like they did going into the oven- DO NOT overbake! 
  6. Cool cookies on baking sheet for a few minutes before transferring to a cooling rack. You know, if you want to wait for forever. 

Me? I'd rather burn my tongue and then take a picture of the evidence. Totally worth it.

Homemade Peanut Butter Chips
  • 2 tbsp virign coconut oil
  • 4 leveled tbsp PB2
  • 2 tsp pure maple syrup
  1. Melt the coconut oil if it’s not already liquid. 
  2. Combine all ingredients in a bowl, and stir well to form a paste. (Note: You can also make these using cacao butter instead of coconut oil.) 
  3. Smooth into candy molds or onto a sheet of wax or parchment paper, and freeze until solid. If using the wax/parchment option, break chips into pieces once firm. 
  4. Store in freezer.

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