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

Printable version

• 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!