Pleasure Bauer’s peanut butter cookies, chocolate fudge recipes

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We’re ending the Olympics on a sweet note with two winning desserts! First, I serve a batch of soft-baked peanut butter chocolate chip cookies that you need in your tummy. And next, I just mix two ingredients together to create a rich and indulgent chocolate fondant. Every recipe is ready for the podium and ready to debut in your home kitchen.

Joy Bauer’s peanut butter chocolate chip cookies.Courtesy of Joy Bauer

It’s cookie clock with these delicious and timeless goodies. They are flour-free, gluten-free and made with healthy ingredients – a profitable batch that will score points with you and your crew. If you have peanut allergies around the house, pass the baton to a preferred nut or seed butter you have on hand (soy nut, almond, cashew, or sunflower seed butter will all cross the finish line). Baked to perfection with peanut butter, puddles of chocolate and flaky sea salt … you bet you can’t just one each!

Get the recipe here.

Courtesy of Joy Bauer

We have a date night – and we make fudge with just two ingredients: chocolate and dates. It’s a soaking, melting, and mixing situation. I prefer semi-sweet chocolate chips for a sweeter, fudgy experience, but if you’re a dark chocolate fan, you can use chips with a higher cocoa content (I recommend 60-70%). Another tip: I like to buy pitted dates for reasons of convenience, as it saves the manual removal of the pits by hand. Go for a purist and leave the indulgence plain or add extra flair to the dough by adding all sorts of goodies to the dough – from roasted, chopped nuts (walnuts, peanuts, pecans) to swirled nut butters and desiccated coconut – you the judge are your fumble.

You can find more delicious recipes in Joy’s cookbook “Joy Bauer’s Superfood!” and follow her on Instagram, Facebook and Twitter.

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