Marbled Chocolate Chip Cookies
Marbled Chocolate Chip Cookies – Deliciously thick, soft, and chewy cookies that combine the classic and the chocolate to create a beautiful marble effect. These cookies are the best of both worlds!
For the FULL recipe and instructions, click here:
INGREDIENTS:
1 and 3/4 cups (218g) plain/all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cornflour/cornstarch
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, melted
3/4 cup (150g) light brown sugar
1/4 cup (50g) caster/granulated sugar
1 large egg
2 teaspoons vanilla extract
1/4 cup (30g) cocoa powder
1 cup (175g) chocolate chips
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Marbled Tahini Cookies | NYT Cooking
Swirls of black and white tahini make these Marbled Tahini Cookies the most eye-catching at any holiday party. This recipes calls for black tahini, but if you can't find it, simply omit it. These cookies have a sandy texture and nutty taste with a flavor reminiscent of halvah. Get the recipe:
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Chocolate + Vanilla Marble Cookies {vegan, gluten-free, oil-free}
With two kinds of cookie in every bite, these Chocolate Vanilla Marble Cookies are swirly soft-baked snacking at it's sweetest! Vegan, gluten-free, oil-free. ▽ L I N K S B E L O W ▽
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Irresistible Peanut Butter Chocolate Chip Cookies
My peanut butter chocolate chip cookies pair a buttery, chewy cookie base with crunchy peanuts and chocolate chips. Just 30 minutes to chill!
Recipe:
Ingredients
1 cup unsalted butter, melted and then cooled until no longer warm to the touch (226g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
1 cup creamy peanut butter (264g) (see note)
3 Tablespoons honey
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
3 ¼ cups all-purpose flour (410g)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cup milk chocolate chips (255g)
1 heaping cup dry-roasted peanuts, coarsely chopped (140g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
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Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
00:21 Combine melted, cooled butter, both sugars, and peanut butter in a large mixing bowl and stir well.
01:13 Add honey, eggs, and vanilla extract and stir well until batter is cohesive.
02:00 In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
02:45 Gradually stir dry ingredients into wet until thoroughly combined.
03:47 Add chocolate chips and peanuts and stir well.
04:27 Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 5 days.
04:45 Once dough is nearly ready to bake, preheat oven to 350F (175C) and line several baking sheets with parchment paper.
04:53 Remove dough from fridge and scoop into about 2 Tablespoon-sized balls. To make cookies more uniform and round, roll them between your palms into a smooth ball before placing on baking sheet. Space cookies at least 2” apart.
05:42 Transfer baking sheet to center rack of 350F (175C) oven and bake for 11-12 minutes. Cookies may appear slightly underdone in the centers, this is fine. Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
Peanut butter
May substitute crunchy peanut butter. For best results, avoid “natural” peanut butter where the oil separates out on top, as this can give the cookies a poor texture.
Storing
The cookie dough becomes quite firm when stored longer than several hours and will need to sit at room temperature until softened enough to scoop and roll.
After baking and cooling, store cookies in an airtight container for up to one week.
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PEANUT BUTTER CHOCOLATE MARBLE CAKE | Vegan Richa Recipes
Soft, Moist, Buttery Peanut Butter Chocolate Marble Cake. GF option
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Some Days I just want my chocolate fix which isn’t all chocolate. And this Peanut Butter Chocolate Marble Cake hits the spot. The cake is more a quick bread with just the right amount of sweet (mild) from coconut sugar. Soft, moist, buttery slices make a great snack, breakfast or dessert with some whipped coconut cream or ice cream!
The cake is easy and uses just 2 bowls. Mix the wet in one, dry in one. Combine to make batter. Divide the batter into 2, add cocoa to one and nut butter like peanut, almond, hazelnut (or sunbutter for Nut-free) to the other. Marble and bake!
Gluten-free Version here:
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Vegan Reese's Chocolate Peanut Butter Cookies | WFPB (Almost) & Oil Free!
Today I'm bringing you these chocolate peanut butter cookies. They can be eaten as cookies or as batter, are delicious and super easy to make! Blog post with printable recipe card: Enjoy!
Need supplies to make this recipe? Check out my shop page for all my kitchen essentials:
Ingredients:
- 1 cup oat flour *~12oz rolled oats, blended*
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 tbsp cane sugar
- 3 tbsp unpacked brown sugar
- 4-5 tbsp unsweetened plant milk
- 2 tbsp peanut butter
- 1.5 tbsp cocoa powder
- 1/4 tsp vanilla extract
- 1/4 cup chocolate chips *optional*
Timestamps:
Intro: (0:00)
Recipe Deets: (0:18)
Ingredients: (2:20)
Nutrition: (2:30)
Instructions: (2:39)
Taste Test: (4:20)
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Recommended Books:
The Starch Solution, John McDougall
The China Study, T. Colin Campbell
How Not to Die, Michael Greger
How Not to Diet, Michael Greger
Meatonomics, David Robinson Simon
Prevent & Reverse Heart Disease, Caldwell Esselstyn
Research:
The BROAD Study
Type of vegetarian diet, body weight, and prevalence of type 2 diabetes. SEVENTH DAY ADVENTIST Reference
A multicenter randomized controlled trial of plant-based nutrition program to reduce body weight and cardiovascular risk in the corporate setting: the GEICO study
Position of the Academy of Nutrition and Dietetics: Vegetarian Diets
A systematic review and meta-analysis of changes in body weight in clinical trials of vegetarian diets.
Vegetarian diets: what do we know of their effects on common chronic diseases?
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