Ingredients
- 1 cup / 260g peanut butter
- 1 cup / 200g turbinado sugar*
- 2 egg whites (1/4 cup / 60g) cold
- 2 tsp unsweetened cocoa powder**
- Raw or decorating sugar for tops, optional
Instructions
- Preheat oven to 350℉ / 175℃. Line a baking sheet with parchment paper.
- In a medium bowl, mix the peanut butter, turbinado sugar, and egg whites with a spoon until smooth. The dough will be quite soft.
- Divide the dough into two portions. Add the cocoa into one of them, so you have chocolate and a peanut butter doughs.
- Scoop the cookie dough using a #40 (1 1/2-tablespoons) portion scoop, by filling half with the peanut butter and half with the chocolate dough. Place the dough balls evenly, about 2 inches apart, on the prepared baking sheet.
- Freeze for 15 minutes or until the dough balls are stiff.
- Roll the frozen dough balls between the palms of your hands into round spheres. Dip into turbinado or Crystal decorating sugar. Use a fork to creat cross-hatch marks and flatten to disks 1/2 inch / 1.3cm thick. You can make the cookies larger or smaller, but it will affect the baking time.
- Bake in the middle of the oven for 10 to 12 minutes, until golden brown along the bottom and set on top.
- Cool completely on the baking sheet, then dunk in milk or eat however you please.
Notes
Baker's Notes:
*You can use whatever sugar you have on hand. Replace the Turbinado sugar with equal parts brown sugar (that's what I used in the video) or granulated sugar. You can also replace it with 1 cup / 120g of confectioners' sugar. If you choose a liquid sweetener, like maple syrup or honey, use 2 tablespoons.
**If you use Dutch Processed Cocoa (that's what I used in the video) the chocolate dough will come out darker and have a more distinctive marbling. You could even use black cocoa. Natural cocoa will also work, but the color difference will be more subtle.
Tried this recipe?Let us know how it was!
