Who doesn't love chocolate with peanut butter? (No seriously - who? Give me their names and addresses and I will take care of them.) The other night I was craving the classic combination and decided that the old chocolate-chips-dipped-in-peanut-butter routine just wouldn't do. Thus, these thin, chewy morsels were born. Rarely does a recipe made up on the fly turn out damn near perfect the first time, but I kind of think that these are the shit and can't find any room for improvement. Bonus: As cookies go, they're not too terrible for you, since the only added fat is a ¼ cup of natural peanut butter. That is, at least, until you eat them all in one sitting by yourself.
Chocolate Peanut Butter Cookies (I'm not going to call them something cutesy like "You got your peanut butter in my chocolate" cookies because I think that's really effing annoying.)
¼ cup natural creamy peanut butter
¼ - 1/3 cup non-dairy milk
1 t vanilla
¾ cup sugar
¾ c whole wheat pastry (or a combination of wwp and all purpose)
¼ c cocoa powder
¾ t baking soda
¼ teaspoon of salt
Preheat the oven to 350. Spray cookies sheets with cooking spray or line with parchment paper. In a large mixing bowl, cream together the peanut butter and ¼ cup of the non-dairy milk. Add the vanilla and sugar, mixing until well combined and smooth. Sift in the rest of the ingredients and mix. If your batter looks too dry, add another splash or two of milk.
Drop onto cookie sheets two inches apart. With wet fingers, press down on the cookies to flatten them a bit. Bake for about 10 minutes. Let cool on baking sheet for 5 minutes before transferring to cooling rack. Make sure not to over bake these - you want them to be a bit underdone so they stay chewy and creamy in the middle. The tops should still be a little soft when you take them out of the oven.