|That's the 2 kg jar of peanut butter!|
|They still tasted amazing....|
Ricotta Cookie Re-Mix – Chocolate Peanut Butter White Chocolate Chip Ricotta Cookies
- 1/3 Peanut butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 cup light ricotta cheese
- 1 egg (or 1/2 a banana, thoroughly mashed and 1/4 tsp baking powder)
- 1 1/2 tsp vanilla
- 1 cup whole wheat flour
- 1 cup all purpose flour (minus 2 tbsp)
- 2 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 2/3 cup white chocolate chips
In a bowl mix together the peanut butter, 1/2 cup brown sugar, and 1/2 cup white sugar until creamed together and fully combined. The mixture will look damp and will stick together when pressed.
Add 1 cup ricotta cheese, 1 egg, and 1 1/2 tsp vanilla and continue mixing until well combined.
In a separate bowl whisk together 1 cup all purpose flour, 1 cup whole wheat flour, 1/2 tsp baking powder, 1/2 cup baking soda, and 1/4 tsp salt. Little Kitchen confession: I sometimes add all the dry ingredients to the same mixing bowl on top of the wet ingredients, mix with a spoon, then mix the dry ingredients into the wet....just to save a bowl!)
Add the flour mixture into the mixing bowl and mix to completely incorporate the flour.
Stir in 2/3 cup (or more) white chocolate chips.
Scoop 1 tbsp portions onto a lined baking sheet, flatten slightly with 2 fingers and bake at 350F for 10 minutes.
Of course I still had some of the delectable Swiss meringue butter cream left over....sandwich cookies are in order!! I wonder if I should try these with a peanut butter frosting??
Until next time, stay warm and eat well!