Thursday, March 3, 2011

Make it a Double

Everything seems to be coming out in duplicate. It’s not new – I mean think of your childhood with Double-Stuf Oreos, 2-4-1 deals at stores all over the place, multipacks of everything from socks to oil changes and of course the most recent abomination – the Double Down KFC sandwich. Obviously, duos come in both good and bad forms, but they all work on the same premise: more is more. While I can’t understand why there aren’t more “buy one, get one free” deals on fresh fruit or litres of gas, I can’t deny the allure of some combos. Combos like a manicure-pedicure. Salt and caramel. Or my personal favourite – peanut butter and chocolate.

Really, it’s hard to go wrong when you pair a salty nut butter with the bittersweet lusciousness of a good dark chocolate. Being a salty-sweet craving freak, I actually was one of those who fell into the camp of people who’d nosh on chocolate coated pretzel sticks dunked into a jar of creamy Skippy or Squirrel (back in the day!). I’d always wanted to find a way to meld the three into something a little more portable... or at least something I could share with both those who loved and hated the pretzel-PB-chocolate mixture, bought crunchy or creamy, or went for either white or dark chocolate. These babies have ‘em all – thanks to Jenny of Picky Palate. She figured out the formula for these killer snacks and when I saw them I knew I had to make them – stat.

If I had any mini peanut butter cups on hand (like I used in these cookie) or Reese’s pieces, you can bet they’d be in there too. As it was, these were star players with everyone who tasted them, though I’m sure their waistlines weren’t as thrilled as their tastebuds :-). Moderation, though – whether in the case of these cookies or those multi-buy deals at the mall – is something that’s never bad in droves!

Double C Double P Cookies
Slightly adapted from Jenny of Picky Palate
Makes 26
½ cup butter
¼ cup shortening
1 cup white sugar (I'd reduce this to ¾ cup next time)
½ cup brown sugar
½ cup EggBeaters egg substitute (or 2 eggs, beaten)
1 tsp vanilla
¾ cup crunchy peanut butter (not natural-style)
1 cup flour
¾ cup oat flour
1 tbsp cornstarch
1 ¼ cups cocoa powder
2 tsp baking soda
¼ tsp salt
½ cup white chocolate chips
1 cup mini chocolate chips
1 cup pretzels, coarsely crushed

  1. Preheat oven to 350F and grease cookie sheet. (I used a cookie sheet with a silpat liner).
  2. In a large bowl, cream together the butter, shortening and sugars until light and fluffy.
  3. Add EggBeaters, vanilla and peanut butter, beating until well combined.
  4. In another bowl, combine the flours, cornstarch, cocoa, baking soda and salt.
  5. Add to wet ingredients, mixing well, then stir in chocolate chips and pretzels.
  6. Drop by rounded spoonfuls onto the prepared cookie sheet.
  7. Bake 9-11 minutes (they will still be soft in the center).
  8. Allow cookies to cool on baking sheet for 5 minutes, then move to a wire rack to cool completely.
Amount Per Serving
Calories: 243.4
Total Fat: 13.2 g
Cholesterol: 9.8 mg
Sodium: 131.9 mg
Total Carbs: 32.2 g
Dietary Fiber: 2.9 g
Protein: 4.8 g

1 comment :

Wendy Irene said...

Those look wonderful! I know my whole family would love them. I love how you took the picture of the cookies with the paper bag. It looks beautiful that way. Have a great day :)