wholesome greetings, take i: buckwheat peanut butter chocolate fudge cookies
Finally, it is the season when cookies rule. (Here is another one I made today.)
If there is something in this world that I never say no to, it might be Reese’s cups. Think these cookies as reconstructed Reese’s cups of a healthier version: they are made from real chocolate, all natural creamy peanut butter, raw sugar, buckwheat, and a little bit real butter. They are sandy on the outside and fudge-like in the center with some grainy bites from the raw sugar, not good-looking though.
buckwheat peanut butter chocolate fudge cookies
Feel free to all AP flour.
Makes about 5 dozens
12 oz semi-sweet chocolate, chopped
4 tbsp butter
1 cup creamy peanut butter, no salt or sugar added
1/2 tsp vanilla extract
1/2 cup raw sugar
3/4 cup buckwheat flour
3/4 cup AP flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Whisk together the buckwheat flour, AP flour, baking powder, baking powder, and salt and set aside.
In a heat-proof bowl sitting over simmering water, melt chocolate, butter, and peanut butter together until smooth. Remove from the heat and add in vanilla and raw sugar until well combined. Let the mixture cool slightly then beat in the egg. Stir in the flour mixture. The dough will look dry and crumbly, which is fine.
Preheat the oven to 350F. Line two (or more as needed) baking sheets with parchment paper.
Use your hands to gather the dough and form into 1 inch balls. Place the balls on the prepared baking sheets, leaving 1/2 inch in between. Bake the cookies in the preheated oven for about 15 minutes or until the top just starts to crack. They are soft to touch at this point but will harden as they cool down. Cool completely before serving. Store in an airtight container at room temperature.