Choco Peanut Butter Cookie Recipe

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Choco Peanut Butter Cookies

1 cup whole wheat pastry flour
1 1/2 tsp baking soda
1/2 tsp sea salt
1 cup unsalted, non-hydrogenated, smooth peanut butter, stirred well
3/4 cup liquid fruit juice reduction* or fruit juice concentrate
1 tsp vanilla extract

For Dipping

1 cup malt-sweetened chocolate chips
1 teaspoon vegetable oil

Position oven racks in center and top third of oven and preheat to 350F. Lightly spray two large baking sheets with cooking spray.

In medium bowl, whisk together flour, baking soda, and salt. In second medium bowl, mix peanut butter, fruit juice reduction, and vanilla with mixer on high speed until combined. Reduce speed to low and gradually beat in flour mixture just until a soft dough forms.

Using a level teaspoon of dough for each cookie, roll dough into balls. Place balls two inches apart on baking sheets. Using a fork dipped in water, press a criss-cross pattern into each ball, flattening to a 2-inch round.

Bake until tops are lightly browned, about 10-12 minutes. Halfway through baking, switch sheets on top and bottom racks. Cool cookies for 2 minutes on baking sheets, then transfer to wire racks to cool completely.

To dip, melt chocolate chips with vegetable oil in double boiler over hot water. Tip pan; dip cookie halfway into pooled chocolate. Place on baking sheet lined with wax paper; refrigerate until set.

* Boil 12 ounces juice concentrate -- apple or white grape works best -- about 10 minutes until it reaches the consistency of thick syrup and measures 1 cup. Cool completely before using.

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