Chocolate Pistachio Peanut Butter Chip Coffee Dippers
the kitchen sink was full or I would have added that as well
2-1/4 cup flour
1/4 cup cocoa powder
1/8 tsp salt
1 cup butter, softened
3/4 cup sugar
1 egg yolk
2 tsp vanilla extract
1/2 cup peanut butter chips
1/3 cup rough chopped pistachios
In a small bowl, mix flour, cocoa powder and salt. Set aside.
In a mixer with a paddle attachment, mix butter and sugar until well blended.
Side note -- you'll notice that I changed mixers during the process of putting this recipe together. Found that I really needed a mixer with paddle attachment to pull the cookie dough together, the beaters don't bring the dough together like it needs to be brought.
Add egg yolk and vanilla, mix until blended.
Add the flour mixture in a bit at a time until fully incorporated.
Fold in the peanut butter chips and chopped pistachios.
Beat on low until the mixture comes together in a nice smooth dough lump.
Roll out dough into 1-1/2 inch balls and place on a parchment-covered cookie sheet. Don't need to leave a lot of space between because they won't spread much.
With the flat bottom of a drinking glass, press the balls flat.
Bake for 13-14 minutes at 375 degrees.
After removing cookies from the oven, transfer them to a cooling rack and allow to cool completely before serving.
Makes 3 to 3-1/2 dozen.
NOTE
These are not a super sweet cookie because the cocoa offsets the sugar in the recipe. If you like your cookies a little sweeter, trying melting some chocolate and drizzling over them. Both decorative and tasty.
If you don't like peanut butter chips, you can always substitute regular chocolate chips or white chocolate chips.
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