Thursday, January 10, 2013

Chocolate Chunky Monkeys

Cole waiting to get the first bite of these! 
These were created for the Scharffen Berger Chocolate 2012 Chocolate Adventure Contest. Entry had to be a sandwich and banana was the ingredient we chose from the required list. Oh…and of course chocolate was required - DUH!


3/4 cup white sugar
1/4 cup brown sugar
4 tablespoons unsalted butter, at room temperature
1/4 teaspoon salt
1 egg
1 teaspoon pure vanilla extract
1/2 cup Scharffen Berger unsweetened cocoa powder
3/4 cup flour
1/2 banana
1/4 cup chunky peanut butter
1/4 cup raspberry seedless preserves
Powdered sugar for dusting

Using an electric mixer, cream the white sugar, brown sugar, butter and salt at high speed until well blended, about 3 minutes. Scrape down the bowl, add the egg and vanilla and beat for 3 minutes.
Beat in the Scharffen Berger unsweetened cocoa at medium speed until thoroughly blended. Add the flour and mix at low speed just until well mixed.
Preheat oven to 350°F. Line two cookies sheet with parchment paper. Scoop one spoonful of chocolate dough, roll into a ball and place on cookie sheet. Replace and space out 12 to a sheet. Using the bottom of a drinking glass, press each ball and flatten to about a 1/4 inch thick.
Bake for 10-12 minutes. Let cool thoroughly. Remove and/or peel cookies from the paper carefully. Using a clean paint brush or nonstick cooking brush, dip brush in powdered sugar and tap or shake over cookies tops dusting each with powdered sugar.
Slice banana in quarters lengthwise and then slice in small bits. Using a spoon, mix banana with peanut butter in a small bowl until well blended (small banana chunks are okay). Spread one cookie bottom with a small spoonful of banana peanut butter. Spread a small spoonful of the raspberry seedless preserves on another cookie bottom. Sandwich the cookies together. Repeat until you have 12 delicious Chocolate Chunky Monkeys.

KID TIP: Mixing, measuring and pouring....this recipe is perfect for little hands. 

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