Friday, July 16, 2010

Reese's Cookies! or Fourth of July Cookie Madness Part II!

These fork marks tell me peanut butter is inside.

Out of the whole lot of cookies I made for the Fourth, these ones happened to strike my fancy that day (and the next day, lol). I call them Reese's cookies because they are they perfect marriage of peanut butter and chocolate, though they are much better than any Reese's peanut butter cup (by like, a million). Also, Double Chocolate Chip Peanut Butter Cookies was just too long of a name (though you can call them that if you want, lol!).

They so good! Rich, soft, slightly crumbly (like any peanut butter cookie should be), and delicious with a glass of ricemilk. I will be making these cookies again. In fact, I was sad that I didn't make more!

These cookies follow the basic Maple Peanut Butter Cookie recipe in the last post, but instead they add two glorious ingredients: cocoa and chocolate chips. The batter will still need to be chilled for at least thirty minutes before baking and the baking sheet will need to be sprayed with nonstick cooking spray.

Reese's Cookies:
1 1/2 c. unbleached flour
1/2 tsp. baking soda
1/4 tsp. sea salt
1/3 c. cocoa
1/2 c. brown sugar
1/2 c. pure maple syrup
1/2 c. Earth Balance, softened
1/3 c. no-sugar-added applesauce
1/2 tsp. vanilla
1 c. peanut butter, can be smooth or crunchy
1 c. chocolate chips (I prefer Enjoy Life brand)

1. Mix together the flour, soda, salt, and cocoa with a whisk until well-combined. Set aside.
2. In a large bowl, cream together the Earth Balance and brown sugar until fluffy. And the maple syrup and beat completely (this will look weird in the bowl, but it comes together once you add the flour).
3. Add the applesauce and the vanilla; beat well.
4. Add the peanut butter and mix until completely smooth.
5. Add the dry ingredients to the wet ingredients and mix well with a wooden spoon. Stir in the chocolate chips.
6. Chill dough at least 30 minutes. Then preheat the oven to 350 when you're about ready to bake.
7. Roll dough into tablespoon-sized balls and press with a fork.
8. Bake at 350 on a GREASED cookie sheet for 10-15 minutes. Remove from the oven, let sit on the sheet for a couple minutes then remove to a wire rack

With chocolatey cookies it can be hard to tell when they're done, so just watch them carefully during the last 5 minutes of baking and stick a toothpick in them now and again until it comes out clean.

No comments: