Thursday, September 20, 2012

You Gotta Pay the (Peanut Butter) Troll Toll


If you are not a It's Always Sunny in Philadelphia fan, the title of this post makes zero sense. Even if you do, it's a bit loopy. Let's just move on.

One of my favorite stalking victims blogs is Siriously Delicious. Siri's blog was the first I ever followed. Ever. Not only that, but I've made a ton of her recipes. I really enjoyed her pregnancy cravings for baked goods over the last few months...and gained weight right along with her. Only I have a cookie baby in my tummy. And only tight pants to show for it. Now I want a real baby, too. Let's keep moving.

A recipe for Peanut Butter Chocolate Chip Trolls made its way around the internet early this summer, and for good reason. They are insane. Like peanut butter cookie truffles. With chocolate. So. Good. My husband calls them "devil cookies" because he can't stop eating them.

Siri has the links to the original recipes on her blog. I used this one. The only difference between my version and those is that I make mine dairy free due to my son's allergy. Instead of butter I use a stick of Earth Balance, and in place of regular milk I substitute So Delicious brand unsweetened coconut milk (or plain soy milk). They turn out just as lovely. Also, as the recipe states, natural peanut butter is a must. The only ingredients should be peanuts and salt.  They are so simple...I just throw the ingredients into my KitchenAid mixer. Follow the recipe and you'll be in peanut butter heaven, too.

Peanut Butter Chocolate Chip Trolls

Ingredients:

1 1/4 cup all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, softened (Earth Balance is good, too!)
1 cup natural chunky peanut butter at room temperature (peanuts and salt should be the only ingredients!)
3/4 cup sugar
1/2 cup packed brown sugar
1 large egg at room temperature
1 tablespoon milk (milk alternatives work just as well)
1 tsp vanilla extract
1 cup chocolate chips (I use Ghiradelli semi-sweet chips...dairy-free!)

Instructions:
  1. Preheat oven to 350 degrees
  2. Combine flour, baking soda, baking powder and salt and set aside
  3. In a mixer, beat the butter and peanut butter together until they are fluffy
  4. Add the sugars and beat until smooth
  5. Add egg and mix well
  6. Add milk and vanilla and mix well
  7. Add the flour mixture and beat together
  8. Stir in the chips
  9. Round the dough into balls and put on ungreased cookie sheets
  10. Bake for 8 minutes (they will look underbaked, but take them out!)

Ignore my ancient baking sheet. We are all current on our tetanus shots.
Nom, nom, nom.
   

7 comments:

  1. so going to try this! (thanks in advance for ruining my diet, hee hee)

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  2. I made these on the weekend, they were yummy!! I will be posting a link to your blog/recipe in my Monday post :)

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  3. You had me at peanut butter (I am addicted!) i am pinning and WILL be making these!
    And, thanks for linking up at the Oldies party last week!
    Hope to see you there next week!

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    1. Thanks, Nancy! These cookies are amazing! I could make them every weekend...but resist the urge. :)

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  4. So happy to feature this oldie but a goodie today! Stop by and grab a button!
    www.dosmallthingswithlove.com
    Nancy

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  5. Looks super yummy! :)

    Brenda @ChattingOverChocolate.blogspot.com

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