"It's like peanut butter and chocolate. Each is great, but they're better together." -Richard Whitehead
I'm dating myself, but anyone else remember the Reese's Peanut Butter Cup commercial that had that line in it? In the end it was a good thing though! Chocolate and peanut butter together is a match made in heaven.
A while back there was a really nice magazine published (or at least I thought so) called Chocolatier. Are you familiar with it? Sadly it is no longer. As a pastry fan and pastry professional hopeful and then a working pastry professional, it was a magic door into pastry worlds I only dreamed of. I remember one recipe for a cookie I think was called Tiger Striped Cookies. It was a drop peanut butter cookie with chocolate streaks through it. Once it was baked it had a pretty striking appearance and a great flavor. I had the recipe for a long time and then through subsequent moves and whittling down my recipe collection it somehow disappeared. I was thinking about that recipe the other day and thought I'd just try to recreate it to the best of my memory. Here is the result for that cookie- super easy, super tasty. If you are in the chocolate-peanut butter lover's camp I bet you will love it. Let me know, won't you?
I used Einkorn flour for my gluten sensitive daughter but the recipe shows the ingredients for both all-purpose or Einkorn flour. For that matter you can also use a 1:1 ratio gluten free baking flour just as easily.
Peanut Butter "Tiger Stripe" Cookies- Yield: approx. 3 dozen cookies
2 cups light brown sugar, lightly packed (14 ounces)
1 cup creamy peanut butter (I used Jif)
1 cup ( 8 ounces)unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour (OR 10 3/4 ounces Einkorn Flour)
1 1/2 teaspoons baking soda*
1 teaspoon baking Powder*
1/2 teaspoon fine sea salt
3 ounces good-quality semi-sweet or bittersweet chocolate, chopped, melted and cooled
1. Preheat oven to 350 degrees F.
2. Whisk together flour, baking soda, baking powder and salt; set aside.
* I am 5,o00 ft above sea level. I reduce baking soda to 1 1/8 teaspoon and baking powder to 3/4 teaspoon, in case you are baking at high altitude, too.
3. Cream together sugar, peanut butter, and butter on low speed of stand mixer until well -combined.
4. Add in eggs and vanilla. Mix on medium speed until well incorporated.
6. Reduce mixer to low speed and stir in flour mixture just until combined. Remove bowl from mixer.
7. Drizzle melted chocolate on top of dough in a random fashion
8. By hand, using a rubber spatula, carefully fold the melted chocolate into the dough, leaving distinct areas of peanut butter and chocolate dough. The idea isn't to make this a chocolate dough. It should look marbled, more or less like this:
9. Line a baking sheet with parchment paper. Using a spring-loaded cookie (ice cream) scoop, dish out balls of dough onto baking sheet, spacing 2 " apart.
10. Bake cookies in preheated oven for 12-13minutes until done. Remove from oven and cool completely. Repeat with remaining dough until all the dough is baked off.
11. Well now you have left to do is eat them (though sharing them would be a nice idea, too). ♥
Welcome to my blog! I am a mom to two grown children, former pastry chef, pet mom and creative who is trying to practice gratitude as a way of life and attempting to hold on to a sense of awe and wonder about everything in my world. I healed a chronic skin condition through the power of plants and now practice a whole foods plant based life-style. I want everyone in the world to be happy and whole, and I think food plays a major part in that. I live in Northern Colorado where I love to cook, play with art supplies, hike, explore spirtual ideas and practices and ride my bike. Thank you for visiting!