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A perfect treat when you don’t want to turn on your oven, these chocolate-coated nut butter cookies are simple and tasty. I needed something sweet to bring to a picnic, something that adults and kids would enjoy, and these were perfect. Plus I was happy to not heat my home up with the oven. And also perfect, because . . . well, peanut butter and chocolate are a match made in heaven!
The recipe calls for oat flour. I just whizzed some rolled oats in the food processor until they were finely ground.
This recipe makes about 3 dozen tiny cookies. They are quite rich, so I opted to make them really small rather than the two tablespoons that the original recipe calls for. I made my cookies with peanut butter, but you can use the nut butter of your choice.
If you omit the chocolate these would make a great power cookie for hiking or biking. Unless you’re hiking or biking in cool weather, when the chocolate wouldn’t melt.
You can store the cookies in the fridge for about 10 days.
What you need:
3/4 cup (188 mL) nut butter
1/2 cup (125 mL) honey
1 teaspoon (5mL) pure vanilla extract
3 cups (750mL) oat flour
1/2 teaspoons salt
3/4 cup (188mL) chocolate chips
What you do:
Line a baking pan with parchment paper, or wax paper if that’s all you have.
Heat the nut butter and honey in the microwave or in a pot on the stove. Whisk in the honey.
Add the oat flour and salt, then mix until combined.
Scoop one tablespoonful of the mixture at a time and use your hands to form each into a ball. Flatten the cookie into a disk and place it on the parchment-lined baking sheet. Use a fork to make the crosshatch pattern typical of a peanut butter cookie.
Refrigerate the cookies while you prepare the chocolate. I used a double boiler, but you can carefully melt it in the microwave if you prefer.
Dip each cookie in chocolate, then place it on the parchment again. Let the cookies sit until the chocolate has set. I did this in the fridge because it was a hot day when I made them, and also I was running late for my picnic!
For those who love chocolate and peanut butter, this will be a temptation. There’s a peanut butter “blondie” on the bottom, filled with chocolate chips, and then a chocolate ganache on top. It is a two-step recipe, but the second step is so easy. For the chocolate ganache I used half bittersweet chocolate and half semi-sweet. I thought it was a great balance of sweetness to the base layer that is slightly sweeter, and my staff at work who sampled this on goodie day agreed. If you’ve got a real sweet tooth you may want to use only semi-sweet chocolate.
I got the recipe from Smitten Kitchen (love her site and cookbook), and she got it from Gourmet Magazine’s recipe from Butterwood Desserts.
What you need for the brownie/blondie:
1 cup or 1/2 pound unsalted butter, room temperature
1 & 3/4 cup sugar
1 cup creamy peanut butter (I used a natural peanut butter with no sugar or salt added – if you use this you’ll want to add extra salt to the batter)
2 large eggs plus one yolk, room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 & 1/2 cups semisweet chocolate chips
1/2 teaspoon salt or more if you’re using natural peanut butter
What you need for the ganache:
5 ounces semisweet chocolate, chopped
4 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon butter
What you do:
Begin by rolling out enough parchment paper to line a 13 x 9-inch baking pan. Spread some butter on the parchment, then line the pan with it.
Preheat the oven to 350F with the rack in the middle of the oven.
Beat the butter and sugar at medium-high speed until the mixture is light and fluffy, then beat in the peanut butter. Beat in whole eggs, egg yolk, and vanilla. With the mixer sped on low, mix in the flour until just combined. Stir in the chocolate chips, then spread thick batter into the parchment-lined baking pan, smoothing the top.
Bake the brownies for about 40-45 minutes, until deep golden and a toothpick inserted into the centre comes out clean. (I used two 9×9 pans, so mine was done early)
Cool completely on a rack before topping with the ganache.
To make the ganache put the chocolate chips in the top of a double boiler or in a bowl that fits on top of a small pot of water. Add the cream and butter, then turn the heat up on the double boiler until it reaches a low simmer. Stir with a spatula until the chocolate is melted and glossy. Spread the ganache over top of the brownie, then let it stand until set.
To cut the brownie remove it from the pan, then run a large knife under hot water, dry it off, and slice the brownie.
Chocolate and peanut butter, a match made in heaven. My first experience with it was probably eating Reese’s Peanut Butter Cups as a kid at Halloween. I can still remember the ad where two people bump into each other while roller skating, and somebody’s chocolate ends up in somebody’s peanut butter – and realize it’s a match made in heaven.
This recipe uses Rebar Restaurant’s peanut butter chocolate chip cookie cake, to which I added the mini peanut butter cups – to rave reviews of everyone who tried it. A definite crowd pleaser, for those who like the peanut butter & chocolate combo. Pretty easy to make too – the hardest part it unwrapping all those mini peanut butter cups!
What you need:
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1/3 cup smooth natural peanut butter
1/2 teaspoon vanilla
3/4 cup rolled oats
1 cup unbleached flour
1/2 baking soda
1/4 teaspoon salt
1 cup chocolate chips
16 mini peanut butter cups
What you do:
1. Grease an 8×8 pan and preheat the oven to 350F. Cream the butter, sugars and peanut butter until light and fluffy. Add the egg and vanilla and beat well.
2. Add the oats, flour, baking soda and salt and stir well. Mix in the chocolate chips.
3. Spread into the pan and bake for 25 minutes. When it comes out of the oven push the peanut butter cups into the squares. You’ll probably want to let it cool before you cut it, as the peanut butter cups will be melty and messy. You may not be able to wait though!