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Salted Triple Chocolate Peanut Butter Swirled Brownie Cookies

April 4, 2013 · by Ari ·

Salted Triple Chocolate Peanut Butter Swirled Brownie Cookies #vegan via www.arismenu.com I’m sorry. I know my title is so long. Ridiculously long. I promise I tried to change it, but I just needed to tell you all of those things about these cookies. They are too important to leave out.

Salted Triple Chocolate Peanut Butter Swirled Brownie Cookies #vegan via www.arismenu.com

 

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.

Salted Triple Chocolate Peanut Butter Swirled Brownie Cookies #vegan via www.arismenu.com

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.

Salted Triple Chocolate Peanut Butter Swirled Brownie Cookies #vegan via www.arismenu.com

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. 😉

Salted Triple Chocolate Peanut Butter Swirled Brownie Cookies #vegan via www.arismenu.com

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.

Salted Triple Chocolate Peanut Butter Swirled Brownie Cookies #vegan via www.arismenu.comI 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?

Salted Triple Chocolate Peanut Butter Swirled Brownie Cookies #vegan via www.arismenu.com

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.

Salted Triple Chocolate Peanut Butter Swirled Brownie Cookies #vegan via www.arismenu.com

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.

Print
Salted Triple Chocolate Peanut Butter Swirled Brownie Cookies

Prep Time: 1 hour, 10 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 20 minutes

Yield: 1 dozen

Serving Size: 1 cookie

Salted Triple Chocolate Peanut Butter Swirled Brownie Cookies

Rich, decadent brownie cookies swirled with peanut butter and topped with sea salt. Vegan and whole grain.

Ingredients

  • 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

Instructions

  1. Line a baking sheet with parchment paper. Pour peanut butter on in a thin layer. Transfer to the freezer to chill for 1 hour.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, corn starch and salt. Set aside.
  3. 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.
  4. 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.
  5. 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).
  6. 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!).
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https://arismenu.com/salted-triple-chocolate-peanut-butter-swirled-brownie-cookies/

Filed Under: Cookies, Dessert, Vegan · Tagged: baking, chocolate, cookies, dark chocolate, dessert, peanut butter, recipe, salted, vegan, whole grain

Cookie Butter Cookie Dough Bars

February 11, 2013 · by Ari ·

Cookie Butter Cookie Dough Bars #vegan

You know those people who go through life only speaking the bare minimum amount of word required to get by in social situations?

Cookie Butter Cookie Dough Bars #vegan

Yeah, that’s not me. I’m that person who, even as an adult, can’t get through situations where you’re supposed to be quiet. Work meetings? Don’t put me next to anyone I find remotely interesting. Library? I get the evil eye from everyone who actually went there for some peace and quiet. I even talk the entire time through massages.

Cookie Butter Cookie Dough Bars #vegan

I think the only time I ever stop talking is during a run when I get reallllly tired, and then it doesn’t matter because I’m usually with the only girl I know who loves to talk more than I do. 😉

Cookie Butter Cookie Dough Bars #vegan

So when I name a recipe, I always want to tell you every single thing about it. The name doesn’t do justice for me unless it accurately describes every detail of the food. In fact, if I were going to name these what I wanted to, they would be called Double Salted Chocolate Covered Cookie Butter Cookie Dough Tops with Graham Cracker Crust. I had to put it in bold so that you could actually see the beginning and end. It’s only slightly excessive.

cookiebutterbars-670Cookie Butter Cookie Dough Bars #vegan

The problem is, it is all of those details that make these bars so fantastic. It took me a few tries to actually figure them out. The first time, I didn’t put two layers of chocolate–I only put chocolate on the top–and the dough didn’t stick to the crust, and they ended up a sticky mess.

Cookie Butter Cookie Dough Bars #vegan

Then I tried to cut them before freezing them–well that resulted in cookie dough oozing out. It wasn’t pretty, but they still tasted great. However, it was when I finally completely froze them before cutting that they finally worked for me. You can see that cutting the frozen chocolate causes the tops to crack, but I didn’t mind it. If you do, you could always cute them when the chocolate is first put on, and is still melty, then freeze.

Cookie Butter Cookie Dough Bars #vegan

For the graham cracker crust, you must use old fashioned graham crackers. Please don’t use the regular store bought one. The crust is probably my favorite part, and it is due to that spicy cinnamon and molasses taste that the old fashioned graham crackers bring. This crumbly crust is topped with a layer of melted chocolate, then sprinkled with sea salt, followed by soft, gooey, eggless cookie butter cookie dough, and topped with more chocolate and an other layer of sea salt. If you don’t love sweet and salty as much as I do (ummm WHY NOT?). you could leave out the salt on the bottom layer, or (gasp) all of the salt, but I wouldn’t do that. With all the sweetness of the graham crackers, chocolate, and cookie butter, the salt puts everything into perfect balance.

Cookie Butter Cookie Dough Bars #vegan

 

Using a spring form pan makes them about a million times easier to get out, but it does make cutting them….interesting. I did most of the outside pieces in triangles, but did the middle in squares and rectangles. Honestly, it doesn’t matter how you slice ’em–they are a totally out-of-this-world decadent treat that is perfect for any occasion. I made them after Steve’s first century and again for after my marathon.

 

Cookie Butter Cookie Dough Bars

  • 8 oz old fashioned graham crackers
  • 3 tbsp coconut oil, melted
  • 1/2 cup apple butter
  • 1 cup cookie butter
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1/4 cup brown sugar
  • 1 tsp vanilla
  • 1/4 cup unsweetened almond milk
  • 1 cup white whole wheat flour
  • 12 oz bag dark chocolate chips, melted and divided
  • coarse sea salt

Directions:

  1. Preheat oven to 350. Line the bottom of a 9-10″ springform pan with parchment paper. Spray edges and parchment paper well with nonstick spray. Set aside.
  2. Pule graham crackers in a food processor until you have fine crumbs. With the food processor on, stream in the coconut oil and continue to run until combined, about 1 minute.
  3. Press graham cracker crust into the bottom of your spring form pan making  smooth, even layer. Bake until lightly browned and set, about 15 minutes. Place on a wire rack to cool slightly.
  4. Spread half the melted chocolate over cooked crust. Sprinkle with sea salt. Let set in the refrigerator.
  5. Meanwhile, beat together apple butter, cookie butter, sugars and molasses until well combined. Beat in vanilla and almond milk. Slowly beat in flour and continue mixing until fully combined.
  6. Top cooled chocolate with cookie dough. Use a sprayed piece of parchment paper to press cookie dough into a smooth even layer.
  7. Top with remaining melting chocolate. Use a pastry brush or spatula to spread evenly. Sprinkle with more sea salt.
  8. Either slice immediately, then freeze, or freeze completely for about 3 hours, then slice and serve. Store in an airtight container in the freezer for up to 1 month (yes, I was eating these for a WHOLE MONTH!).

Filed Under: Brownies & Bars, Dessert, Vegan · Tagged: chocolate, cookie butter, cookie dough, dessert, graham cracker, recipe, salted, vegan

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