Chocolate and peanut butter have been friends since the dawn of time - well, maybe not quite that long, but it's definitely been a while. I have loved this combo of flavors since I was a tiny little kid sharing Reese's Peanut Butter Cups with my dad. While my candy preferences have changed over the years, my love for chocolate and peanut butter together has never faltered. But when these flavors are combined in a cookie, there's no stopping me from eating the whole batch! When they're sweet and salty ( + vegan!), what's not to love?!
This is the perfect time of year to be outdoors and enjoying the weather. Lately, I have been spending my shreds of free time out in my backyard with some pencils and a sketchbook; the best part is that recently, I've been joined by a novel, (or laptop, let's be real) a glass of almond milk and a couple of these cookies. I can't imagine a better way to forget about the work I have to do and just take a breath in this crazy time of year.
these cookies + almond milk = DELIGHTFUL!!
What You'll Need:
What You'll Do:
- 2/3 cup peanut butter
- 1 cup sugar
- 2 teaspoons of vanilla extract
- 2/3 cup flour
- 2 teaspoons of baking soda
- 1/4 cup water
- 1/4 cup canola oil
What You'll Do:
- Combine the peanut butter, sugar, vanilla extract, flour, baking soda, water, and canola oil in a large bowl. Stir it or use your hands to make it into a dough (pictured below).
- Melt the chocolate slowly. I used a double-boiler so that I knew the chocolate would never exceed 212˚ and therefore would never burn.
- Pour the melted chocolate over the peanut butter-y dough. Mix it into the dough just enough to get it well-integrated, but not so well that it is all one color. This part is where you get the marbled coloring.
- Bake at 350˚F for 10 minutes.
- Let cool for about 20 minutes before enjoying your cookies - maybe with a nice glass of almond milk!
The peanut butter dough without the added chocolate
Happy snacking, and have a great week!
