Chunky heart-shaped brownie-style peanut butter (ground ground peas) cookies—studded with chocolate bits if you wish (who doesn’t wish for chocolate on Valentine’s Day?)—sweeten the deal. Easy and satisfying, these substantial cookies contain no chemical leavening. If you prefer all your desserts sans sodium bicarbonate, check out Pamella Asquith’s Ultimate Chocolate Cake Book. Asquith eschews chemical leaveners and provides plenty of gateau goodness in her compendium of cocoa cakes.
Back to the brownies. Have a heart and bake up a batch of these cupidly cute cookies.
PEANUT BUTTER BROWNIE COOKIES makes 8 hearts
- 4 Tablespoons organic butter, softened. I love Organic Valley. Click for a coupon.
- ¼ teaspoon salt. I use Real Salt.
- 200 grams (1 cup) organic sugar. Central Market’s brand in the two-pound bag usually sells for the lowest price.
- 104 grams (½ cup) organic light brown sugar. Central Market again.
- ½ cup organic natural peanut butter, crunchy or creamy. Whole Foods 365 brand is a good value.
- 1 Tablespoon local honey. I like Good Flow. We enjoy many local options fer hunny ’round here.
- 2 local eggs
- 1 teaspoon vanilla extract
- 323 grams (2 2/3 cups) organic all purpose flour. Whole Foods 365 brand in the 5# bag is generally the best buy.
- 2 ½ ounces chopped chocolate, milk or dark. Green & Black’s wonderful 3.5 ounce organic chocolate bars are on sale right now for 2 for $5 at Whole Foods, Sprouts, Sun Harvest and Newflower Market. About 2/3 of the bar cacaos your ca-cookies. Use more if you can resist nibbling the rest of the bar away!
I use two four-cavity Wilton mini heart pans. Wilton currently makes only the six-cavity model. I bought my pans at the thrift store and both styles are easy to find at resale shops and of course on ebay. Grease and flour the cavities.
Cream together the butter, sugars and salt. Beat in the peanut butter and honey. Beat in the eggs and vanilla until well blended. Mix in the flour and chocolate until thoroughly incorporated.
Fill the pans evenly, pressing the firm dough into each cavity. Young sweethearts can help here. Bake at 350º for about 20 minutes, rotating the pans halfway through baking time, until the edges are browned and the centers appear set.
Let cool to just warm before unmolding.