chocolate peanut butter cookie dough balls

I have been baking way to many cookies lately.  Like, a lot.  So many, that cookies are turning into my regular afternoon pick me up.  Because they are around.  Cookies and muffins too.

Oh geez.

Whenever I’m browsing through a new blog’s list of recipes, I instantly zone in on things to bake.  I can’t help it, I love baking!  Then testing too…

Erin’s blog Wholesome RD was no different.  Erin’s a new mama just like me.  Her little guy was born in May 2012 just like Hunter.  I remember getting comments from her when we were both pregnant and just living through the moments at the same time.  Now, we’re living through energetic little boy land at the same time!

Okay, I’m going off track.  The reason I was looking through her recipes is because she’s my secret blog for this month’s Secret Recipe Club!  Surprise Erin!

I debated between the cookie dough balls and campfire cookies.  Since I’m not a big marshmallow fan, balls I went with!

With all of the baking I’ve been doing, you would think I’d get my standing mixer out and place it up on the counter where it rightfully belongs.  Nope.  I’ve been going old school with a bowl and whisk.  So, while my directions tell you to use  a whisk and hand, you can also make these cookies (much more) easily with a standing or hand mixer.  You choose.  It really doesn’t matter which way, as long as you make them.  Because they are divine.

Her original recipe used almond butter, but peanut butter is always in full supply here so I used that.  I also reduced the flour a bit by swapping in some cocoa powder.  Making them extra chocolatey.  Yum

Chocolate Peanut Butter Cookie Dough Balls
Makes about 20 balls

Adapted from WholesomeRD

Ingredients

• 1/2 cup butter, softened
• 3/4 cup creamy natural peanut butter
• 1/2 cup brown sugar
• 3/4 cup natural cane sugar *
• 1/2 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 cup whole wheat pastry flour
• 1/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 cup dark chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl combine the butter, peanut butter, sugars and vanilla.  Whisk until fully combined.  In another bowl combine the remaining ingredients, except for the chocolate chips.
3. Stir the dry ingredients into the peanut butter mixture.  Stir in chocolate chips.
4. Scoop dough with a spoon and form into balls.  Place on an un-greased baking sheet.
5. Bake for 10 minutes.  Cool on sheet, then move to cooling rack.

* I read the recipe wrong when I was making it.  It called for powdered sugar, but I used natural cane sugar out of habit.  I think the powdered sugar would just yield a softer cookie.  Obviously my mistake worked too. 🙂

Are you crazy about baking like me?  What kind of recipes do you hone in on?  Eating too many cookies lately too?  Only me?

Tomorrow I’m sharing my 9 month post baby body update!

Have a great start to the week!

Heather

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