I made some balls and they were amazing. (I’m trying to be an adult about this).
If you want your significant other to fall in love with you even further, make these for Valentine’s Day. Or any day, really.
Almond Butter Dough Balls
Adapted from Peas and Thank You
1/2 cup butter
3/4 cup creamy almond butter (you can use peanut butter too)
1/2 cup brown sugar
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/2 cup peanut butter chips
1/2 cup chocolate chips
1. Using a mixer, beat butter, peanut butter, sugars and vanilla until fully incorporated.
2. In a separate bowl, combine baking powder, baking soda, salt and flours. Add dry mixture to the mixer bowl a little at a time and mix until a dough forms.
3. Add your chips. If dough seems dry at this point add in a Tablespoon of water and mix until dough starts to combine together. Combine and chill dough for 30 minutes.
4. Preheat your oven to 350 degrees. Scoop dough with a mini ice cream scoop (or your fingers) and place balls on a cookie sheet.
5. Bake for 10-12 minutes. They’ll still be soft and look much like they did going in, but don’t over bake. Let the dough balls rest on the pan for a minute before transferring to a cooling rack.
6. Proceed to eat 3-6 cookies and hold your stomach since it hurts from all that sugar.
Nutrition Notes: You can substitute all-purpose flour in place of the whole wheat with the same results, and the calorie count will stay pretty much the same. Most flours vary only slightly by brand, and usually contain between 100 and 115 calories per 1/4 cup, regardless of whether they are white or wheat. The only reason that I use whole wheat flour when baking is because I find it adds a very nice flavor to the baked goods, as well as containing many added benefits that white flour does not provide such as fiber, vitamins, minerals and heart-healthy compounds. But there is a big difference between the whole wheat pastry flour and the regular whole wheat flour. Whole wheat pastry flour is a softer flour and is used in this recipe because it has a higher starch content and a lower gluten content resulting in a softer product. (looove soft cookies!)
Taste Test: If you like cookie dough and cookie dough ice cream, candy, chocolate…. these are for you. Also, if you are human – you’ll like these In all seriousness, these cookies are soft, gooey, chocolate goodness.
Whip up a batch for the one you love. STAT.