Double Chocolate Peanut Butter Rye Cookies
Inspired by our friends at Wild Life Bakery and Sister Pie, these super nutty, chocolatey cookies are basically health food and the perfect tag along for a dunes walk.
Ingredients
1 2/3 cup | 350 g light brown sugar
1/2 cup | 115 g butter, room temperature
1 1/4 cup | 330 g peanut butter, room temperature
1 tbsp | 25 g maple syrup or molasses
1/2 tsp flakey salt
1/4 cup | 65 g water
1 cup | 100 g rye flour
1/2 cup | 65 g coco powder
3/4 tsp baking soda
8 oz | 200 g bittersweet chocolate, chopped into chunks
Method
- Combine the sugar, butter, peanut butter, and maple syrup in the bowl of a stand mixer
- On low paddle until well combined
- Add the water and incorporate into the butter mixture
- In a bowl sift then combine the salt, flour, coco powder and baking soda
- Add the dry ingredients to the butter mixture until just combined
- Add the chocolate chunks and mix until evenly distributed
- Scoop and chill, covered, at least 30 minutes or up to two days
- Heat oven to 325 F
- Transfer scooped cookies to a baking sheet and top with a little sprinkle of salt over the top
- Bake until the cookies are set but soft in the center, about 12 minutes, rotating and smacking the pan half way through
- Allow to cool completely before transferring to a storage container, where they will keep for up to 7 days
