This giveaway has ended! Congratulations to Ashley on winning!
I was on the peppermint bark train way before it was cool to love peppermint bark. Ten or twelve years ago, when I could still eat chocolate, I’d stock up on Williams-Sonoma’s peppermint bark. It was one of my favorite treats not only at the holidays but as long as I could make it last.
There’s something so soothing about peppermint. The smell, the way it fills your mouth and nose. And whoever discovered it pairs perfectly with sweet white chocolate and slightly bitter dark chocolate is pretty genius.
When Peanut Butter & Co challenged me to make some cookies using the flavor combination of peppermint and peanut butter, I had to think on it for a bit. I’ll be honest, I was a little unsure of that particular flavor combo. It’s not something I experienced before.
The more I thought about it, I figured peanut butter would be the perfect neutral background for a peppermint bark inspired cookie. I mean since I can’t have chocolate any more, I have definitely missed the texture and flavor contrast the treat provides.
These cookies far exceeded any expectations I have. Peanut butter and peppermint is so going to pop up in more of my recipes. The gluten free, flourless peanut butter cookies I so love are the easy to make base with white chocolate chips and crushed candy canes mixed in. While I love warm cookies, I let these cool completely to coat the bottom in carob, but you could, of course, use dark chocolate.
Underbaking the cookies slightly keeps them soft and moist even when cool. The white chocolate chips blend right into the background, while the crunch of the candy canes provides awesome texture and a burst of that fabulous mint flavor. The snap of the carob on the bottom rounds the whole cookie out. I swear these really do taste like peppermint bark but better. Way better!
Plus, to stock up on some amazing Peanut Butter & Co products for all your baking and eating needs, they are offering 25% off at their online store. Just use code YUMSQUADLOVE for the rest of December to receive the discount. Remember the code is case sensitive.
Peanut Butter & Co has been kind enough to offer a giveaway for you all this holiday season. One lucky reader will win 1 jar of Smooth Operator peanut butter and 1 jar of Mighty Maple peanut butter.
To enter, answer the question: What unexpected flavor would you like to pair with peanut butter?
To earn additional entries:
Follow @piesandplots on Twitter. Come back and let me know you’ve followed in an additional and entirely separate comment.
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Subscribe to Pies and Plots via email using the form at the top of the page on the right hand side. Come back and let me know you’ve followed in an additional and entirely separate comment.
IMPORTANT: This giveaway is open to residents of the US only.
The giveaway ends Sunday, December 14, 2014, at 11:59 pm EST.
The winner will be chosen via the Random Number Generator on random.org. The winner will be notified by email and will have 24 hours to respond. If the winner does not respond, a new winner will be chosen. Good luck!
As a member of Peanut Butter & Co.’s Yum Squad food blogger club, I received product and the giveaway in exchange for this post. All opinions expressed are my own.
1 cup Smooth Operator Peanut Butter
1 cup granulated sugar
1 teaspoon baking soda
2 teaspoons pure vanilla extract
1 large egg
¾ cup white chocolate chips
4 large candy canes, crushed
1 cup carob or dark chocolate chips
¼ cup peanut butter chips
1 tablespoon vegetable oil
Preheat oven to 350 degrees F. Line a baking sheet with parchment.
In a medium bowl, stir together peanut butter, sugar, baking soda, vanilla, and egg until well combined. Stir in the white chocolate chips and candy canes until distributed.
Using a regular size ice cream scoop, scoop batter onto the prepared pan. Bake for about 15 minutes, until golden brown and mostly set on top. Cool cookies completely on tray.
Once cookies are cool, melt carob and peanut butter chips and oil in a medium microwave safe bowl in 30 second increments in the microwave. Stir in between to promote melting and prevent burning.
Dip the bottom of each cookie into the melted carob mixture. Spread with a spoon if necessary to completely coat the bottom. Set back on the tray to cool completely.
Cookies may be stored at room temperature in an airtight container for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.
Additional cooling time is necessary