I don’t know if I’ve mentioned it, but my best friend from high school is having a baby!! She’s due in less than a month, and it’s so strange. I’ve seen a lot of people have kids, but never someone my age and close to me. It’s like we’re becoming adults, and I can’t even handle it.
I’ve also never been so excited for someone to have a baby. There are no two people in the entire universe that could make more amazing parents than Lisa and Sam. Whenever I need to talk something through, Lisa is one of the first people I call, and she is always so loving, supportive, and filled with amazing, insightful advice. It has been so amazing to watch her meet the perfect man who loves her like crazy, and watch them build their life together.
A couple of weeks ago, I had the pleasure of attending her baby shower. I’ve never been so excited for one of those things! I got totally emotional picking out her gifts. I came *this close* to making her black & white cookies, but I ended up deciding to try something new…like always. 😉
I just lightly adapted one of my favorite cookie recipes which was originally adapted by one of my very favorite bloggers, and I now might have a new favorite cookie. These cookies are not for those who love a mild taste, or feel luke warm about chocolate. Oh no, these are rich, bold, decadent, and insanely dark. They have the kind of intense chocolate flavor that satisfies you with just one cookie.
I mean, don’t get me wrong…You will want to eat 3 or 4, but one really does the trick. I always find dark chocolate to be more satisfying than milk chocolate. Sometimes I prefer a milk chocolate taste, but it always leaves me craving more, where as dark chocolate satisfies my sweet tooth. Anyone else? Am I just a total freak?
I originally wanted to make my own peanut butter chips. Natural, no sweetener, “healthy”. But then I got impatient, and I didn’t chill the peanut butter nearly long enough, and as I stirred it in, it just started swirling around. I was totally bummed for a hot second, then decided to just go with it. I ended up LOVING the peanut butter swirl! So pretty, so peanut buttery, so right. One of those happy accidents.
Add a little bite with so coarse sea salt on top, and you’ve got the makings of a perfect cookie. All sorts of things happening, but all working perfectly together.
Rich, decadent brownie cookies swirled with peanut butter and topped with sea salt. Vegan and whole grain.
- 1/3 cup peanut butter, slightly melted
- 1/2 cup white whole wheat flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 1 tbsp corn starch
- dash salt
- 4 oz dark chocolate, melted and cooled
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 2 1/2 tbsp apple butter
- 1/3 cup brown sugar
- 2 tbsp sugar
- 1/2 cup dark chocolate chunks
- Sea salt for topping
- Line a baking sheet with parchment paper. Pour peanut butter on in a thin layer. Transfer to the freezer to chill for 1 hour.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, corn starch and salt. Set aside.
- In a large bowl, beat together chocolate, vanilla, apple butter, and sugars until well combined,Add almond milk, then slowly beat in dry ingredients until just combined.
- Remove chilled peanut butter from parchment paper (it should be solid, but bendable. Gently, fold peanut butter and chocolate chips into batter. Cover and chill for 30 minutes.
- Preheat oven to 350. Line 2 baking sheets with parchment paper or silpat. Use a small cookie scoop to transfer dough to prepared cookie sheets. Add a small pinch of sea salt to each cookie. Press down dough balls to flatten slightly (they don’t spread when they bake, so if you don’t flatten them, you will end up with round cookies).
- Bake for 10-12 minutes until just set. Do not over bake. They will continue to cook themselves as they sit. Let the cookies stand on the pan until completely cooled. Store in an airtight container for one week (these cookies stay pretty darn soft and gooey for days!).