Sunday, March 13, 2011

Ricotta Cookie Re Mix: Changing Things Up

I have a confession to make! I am addicted to the Ricotta cookies!  So much that I am mixing things up a bit and baking new flavours.  The first time I add 2 tbsp of cocoa powder to help a much needed chocolate fix.  This time I went with peanut butter.  I do love peanut butter, it is one of my favourites.

That's the 2 kg jar of peanut butter!
After the first batch came out of the oven, they looked just the same.  They didn't spread at all.  I figured that the peanut butter probably doesn't spread the way butter would to I squished the rest of the cookies with 2 fingers before baking the rest of them.

They still tasted amazing....
 These cookies are a hit!  The peanut butter flavour isn't overwhelming, but just enough.  I may add more cocoa powder next time for more of a chocolate hit.  The white chocolate chips however where so nice in these cookies.  I highly recommend these cookies....go make them!!   Right now!!

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!


  1. I'm sorry if I cannot fully type this message, I was salivating all over my keyboard, haha! These look divine! Your cookies are on my to-try list! Merci!

  2. i can see why you're addicted to these cookies. they do sound good. I've never had ricotta and peanut butter in the same cookie but sounds like a great combo. thanks for sharing

  3. Looks very delicious. My tummy is making noise already


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