Recipe of Pb2 Oatmeal Chocolate Chip Cookies

Chocolate Chip Crisscross Cookies

These gluten free, flourless peanut butter cookies are made with 7 simple ingredients and are full of peanut butter flavor!

Recipe Summary Chocolate Chip Crisscross Cookies

This is my riff on Allrecipes' Best Chocolate Chip Cookies. I turned half the dough into a chocolate dough with white chips, then used a technique from my cookbook, Marbled, Swirled, and Layered, to put the two halves together in a crisscross way. I also sprinkled Maldon® salt on top, which helps cut the sweetness and adds an extra little crunch.

Ingredients | Pb2 Oatmeal Chocolate Chip Cookies

1 cup unsalted butter, room temperature

1 cup white sugar

1 cup packed dark brown sugar

2 teaspoons vanilla extract

1 teaspoon baking soda

½ teaspoon kosher salt

2 eggs

2 ½ cups all-purpose flour, divided

1 cup semisweet chocolate chips

⅔ cup unsweetened Dutch-process cocoa powder

1 cup white chocolate chips

1 teaspoon flaky sea salt (such as Maldon®) (Optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.

Put butter, white sugar, brown sugar, vanilla, baking soda, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 2 minutes. Mix in eggs 1 at a time, waiting until first is incorporated before adding second. Add 2 cups flour; mix on low speed until incorporated. (Dough will be very soft.)

Divide dough roughly in half and transfer one half to a separate bowl. Mix remaining 1/2 cup flour into one half, then stir in semisweet chocolate chips until evenly distributed. Mix cocoa powder into other half, then stir in white chocolate chips until evenly distributed.

Roll a tablespoon of each dough into a ball and tap lightly on counter to create a flat bottom (see assembly shots at left). Press flat sides together to form a larger ball, then flatten into a half-dark, half-light disk. Cut disk in half with a knife, cutting perpendicular to dough seam. Flip one half over and then firmly press halves back together. You should have a disk with 4 alternating quarters. Repeat with remaining dough. Transfer to baking sheet, spacing about 2 inches apart. Sprinkle with flaky sea salt.

Bake until cookie edges start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

Unsweetened Dutch-process cocoa is a darker cocoa that has been acid neutralized. If you can't find it, you can use Hershey's(R) Special Dark(R) Cocoa.

Cookies keep up to 3 days in an airtight container at room temperature, or up to 3 months frozen.

Info | Pb2 Oatmeal Chocolate Chip Cookies

prep: 20 mins cook: 10 mins additional: 20 mins total: 50 mins Servings: 18 Yield: 18 servings

TAG : Chocolate Chip Crisscross Cookies

Desserts, Cookies, Chocolate Chip Cookie Recipes, White Chocolate,

Images of Pb2 Oatmeal Chocolate Chip Cookies

Pb2 Oatmeal Chocolate Chip Cookies / To make cookies without flour, you will need i get so many compliments when i make these oatmeal chocolate chip cookies, and no one can believe that they can you use pb2 in place of peanut butter?