Two zucchini cookies in a row?? Why not! This round I decided on the chocolate peanut butter combo, and then amped up the chocolate making a double chocolate peanut butter cookie - with zucchini! Trust me, all the zucchini does is add little green flecks to the cookies, and keeps them nice and moist, no zucchini flavor at all! These cookies are dense and hearty and scrumptious! Perfect with my afternoon cup of coffee. Try it with yours!
Double Chocolate Peanut Butter Zucchini Cookies
Adapted from How Sweet Eats
- 1 1/4 cups (150 grams) whole wheat flour
- 1/3 cup (25 grams) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons (40 grams) butter
- 3 tablespoons 45 grams) peanut butter
- 1/3 cup (75 grams) brown sugar
- 1 teaspoon vanilla extract
- 1 cup freshly grated zucchini (anywhere from 125-150 grams seems to work)
- Chocolate chips or chunks
Preheat the oven to 350 degrees F. In a small bowl, whisk together the flour, cocoa, baking soda and salt.
In a large microwave safe bowl, combine the butter and peanut butter and place in the microwave at 20-30 second intervals until completely melted, whisking as needed to completely combined. Add the brown sugar and vanilla and whisk to combine. Stir in the grated zucchini. Stir in the dry ingredients until everything is combined and you have a dark chocolate dough (the dough will be very thick, and you might initially think that there is too much flour, but don't worry, it will come together). Fold in the chocolate chips.
Use a 1/2 to 1-inch scoop and scoop the dough onto a parchment lined baking sheet, about 2 inches apart from each other. Press down lightly to flatten. The cookies will not spread very much during baking. Bake for 15 to 18 minutes or until the cookies are just set. Let them cool for 10 minutes before removing them from the baking sheet.