The only reason I made cocoa peanut butter cookies was because chunky peanut butter was bought by mistake, and I had some left over cocoa. Sitting around, not in the mood to work, and I thought why not experiment with some cookies. I suspect they might actually be good for you.
Ingredients
1 cup sugar
½ cup butter or margarine (soft)
½ cup peanut butter
1 egg
¾ cup whole wheat flour
¾ cup white flour
¾ tsp baking soda
1 tsp baking powder
2 tbsp vegetable oil
¼ tsp salt
Melt half the butter in a saucepan, and add the cocoa, stir vigorously until combined. Remove from the heat and allow to stiffen, so that it is no longer hot. In a large bowl, cream together the cocoa infused butter with the rest of the butter and the sugar. Mix in the peanut butter, egg, oil and vanilla. In another bowl sift together the dry ingredients - flours, baking soda, baking powder, nutmeg and salt. Add to the wet ingredients in thirds. Preheat oven to 375°F. While you are waiting refrigerate the dough. Roll the dough in your palms into 1 ¼ inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 7 to 9 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely. Makes about 2 dozen cookies.
