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Mmmm, peanut butter. Let’s talk about peanut butter for a minute. As soon as kids are able to eat peanut butter, they do (usually in the form of a PB&J sandwich), and as soon as kids understand what “love” is, they immediately know that they love peanut butter.
I mean, how can you not?!
I was a bit of an oddball growing up because I didn’t like jelly. As a matter of fact, I’m still not jelly’s biggest fan. But peanut butter? I’ve always loved peanut butter.
Rather than eating PB&J sandwiches, my mom would make me plain peanut butter sandwiches in my lunch. Double the peanut butter = double the deliciousness in my opinion.
Once kids get their hands on peanut butter, they immediately want more. What else can be paired with peanut butter?
Ritz crackers, apples, and, of course, chocolate.
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I believe the first time I discovered the chocolate peanut butter flavor combo was when I tried chocolate peanut butter ice cream. My mom would buy the store-bought kind and then on occasion we would go to the nearby ice cream stand.
To say I was in love would be an understatement. That was the only flavor of ice cream I’d order for years to come. These cookies bring me right back to those memories..
Only, of course, now I’m much more refined and instead of chocolate and peanut butter (which is still a winning flavor combo), I often enjoy peanut butter and cocoa almond butter. Now if only they’d start making THAT an ice cream flavor, but I digress…
What is cocoa almond butter, you ask? Only the best thing since Nutella! Yup, it’s THAT good. If you haven’t tried it yet, you HAVE to. Like, you don’t have a choice.
Go to Trader Joe’s or Walmart or wherever and pick yourself up a jar, and then come back to this post and thank me 🙂
You see the cookies in the picture? Yes well after making them and photographing them, I took them into work because I refused to eat them all by myself, and because I like sharing.
Everyone–I mean everyone–was asking me what “the chocolate” was.
What is that stuff?! It’s so good!
Oh, it’s cocoa almond butter.
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This automatically made me sound like a refined baker who knows everything there is to know about baking, which couldn’t be further from the truth, but it’s how I felt. So anyway, I brought these cookies into work, people at them, people loved them, the end.
….until the next week when everyone was asking me to bring them in again!
Talk about #celebstatus. Except that I probably have a sum total of 15 coworkers so I’m not sure if that counts….
What I’m really trying to say is that you should make these and feed them to your coworkers, too. I’m trying to make Cookie Friday a trend without telling anyone.
Like, maybe if I just keep making cookies and bringing them in on Friday’s people will take a hint and start bringing in some of their own. Who can resist a cookie on a Friday? No one.
In fact, I believe everyone deserves one. Congrats for making it through the week—now go eat a cookie.
P.S. if you can’t find cocoa almond butter, no big deal–feel free to use regular chocolate instead.
- 1½ cup whole wheat flour
- ½ cup sugar
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ cup unsalted butter
- 2 eggs
- 1 tsp vanilla
- ¼ cup milk (I used organic skim)
- ½ cup peanut butter
- ¼ cup cocoa almond butter (or sub melted chocolate chips)
- Preheat oven to 350º.
- In a medium bowl, mix flour, sugar, baking soda, and baking powder together.
- In a separate bowl, mix together butter, eggs, vanilla, and milk.
- Combine wet ingredients with the dry ingredients.
- Place peanut butter in a microwave-safe dish and microwave slightly (10-15 secs) to soften; mix in with other ingredients.
- After everything is mixed together, place dough on a nonstick baking sheet and bake for 15-20 minutes.
- Place cocoa almond butter in a microwave-safe dish and microwave slightly (10-15 secs) to soften; drizzle over top of cookies once they have cooled.