Double Chocolate Peanut Butter Cookies Recipes

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DOUBLE CHOCOLATE PEANUT BUTTER COOKIES



Double Chocolate Peanut Butter Cookies image

Double chocolate cookies with a smidge of peanut butter. They're best right out of the oven. Warm, gooey, chocolate deliciousness.

Provided by Christy Denney

Categories     Dessert

Time 20m

Number Of Ingredients 10

1 1/2 cups flour
1/2 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (softened)
1 1/2 cups sugar
1/2 cup peanut butter
2 eggs
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • In a small bowl, mix flour, cocoa, soda and salt using a wire whisk and set aside.
  • In another bowl, cream butter, sugar and peanut butter until light and fluffy.
  • Add eggs and vanilla and mix until combined.
  • Add flour mixture to creamed mixture and mix until combined.
  • Stir in chocolate chips.
  • Roll cookie dough into 1-1/4 inch balls.
  • Place on parchment paper covered baking sheet. Bake for 10 minutes. Cookies will still be soft but will set up after cooling. Place cookies on cookie rack to cool. Makes about 3 dozen cookies.

PERFECT DOUBLE CHOCOLATE PEANUT CANDY COOKIES



Perfect Double Chocolate Peanut Candy Cookies image

Quite possibly the world's most perfect combination of chocolate and peanut butter. These are amazing.

Provided by kes6833

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h25m

Yield 48

Number Of Ingredients 12

½ cup butter, softened
½ cup vegetable shortening
¾ cup white sugar
⅔ cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
⅔ cup unsweetened cocoa powder
2 ¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup semi-sweet chocolate chips
1 ¼ cups candy-coated peanut butter pieces (such as Reese's Pieces®), divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • In a large bowl, beat the butter and shortening together with an electric mixer until well combined. Beat in the white and brown sugar until the mixture is creamy, then beat the vanilla extract and eggs, followed by the cocoa powder. Beat until the mixture is even in color. In another bowl, whisk together the flour, baking soda, and salt; stir the flour mixture into the cocoa mixture until the dough is thoroughly mixed. Stir in the chocolate chips and 3/4 cup of peanut butter candies. Reserve the rest of the candy pieces.
  • Cover the bowl with plastic wrap, and refrigerate the cookie dough until chilled, at least 45 minutes. Drop dough by tablespoon onto the prepared baking sheets. Gently press a few more candy pieces into the top of each cookie.
  • Bake in the preheated oven 8 to 9 minutes; cool on baking sheets for 1 to 2 minutes before finishing cooling on racks.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 15.5 g, Cholesterol 12.8 mg, Fat 6.4 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 64.9 mg, Sugar 9.9 g

DOUBLE CHOC PEANUT BUTTER COOKIES



Double choc peanut butter cookies image

What could be better with a glass of cold milk than a warm, gooey peanut butter cookie? These choc chunk treats are topped with crunchy chopped peanuts

Provided by Sophie Godwin - Cookery writer

Categories     Treat

Time 30m

Number Of Ingredients 11

100g unsalted butter , softened at room temperature
100g light brown sugar
100g caster sugar
1 egg , beaten
150g self-raising flour
2 tbsp cocoa powder
¼ tsp salt
200g milk chocolate , 150g chopped into chunks and 50g melted for drizzling
75g peanut butter (crunchy or smooth is fine)
handful of salted peanuts , roughly chopped
milk to serve, optional

Steps:

  • Heat the oven to 180c/160 fan/gas mark 4 and line two baking trays with parchment. Using a food mixer or electric whisk beat the butter and sugar together until light and fluffy. Add in the egg and whisk to combine then beat in the flour, cocoa powder, salt and chocolate chunks until fully incorporated. Using a spoon swirl the peanut butter through the cookie dough.
  • Scoop the dough into 12 large cookies onto the two trays using a dessert spoon, leaving plenty of room between each cookie as they'll spread. Bake in the oven for 9-10 mins until still soft and melty in the middle. They will look underbaked but will harden once cool. Drizzle over the melted milk chocolate and top with a few chopped peanuts and a pinch of flaky sea salt. Serve with a glass of milk for dunking.

Nutrition Facts : Calories 328 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

DOUBLE CHOCOLATE DOUBLE PEANUT BUTTER COOKIES



Double Chocolate Double Peanut Butter Cookies image

Make and share this Double Chocolate Double Peanut Butter Cookies recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 25m

Yield 55 cookies

Number Of Ingredients 11

1 cup flour
1/2 cup sifted unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 cup butter, softened
1 1/2 teaspoons vanilla
1/2 cup chunky peanut butter
1 cup sugar (or use 1/2 cup brown sugar and 1/2 cup white sugar)
2 large eggs
1 cup semi-sweet chocolate chips
1 cup peanut butter chips

Steps:

  • Set oven to 350°F.
  • Set oven rack to second-lowest or middle position.
  • Lightly grease a large baking/cookie sheet.
  • In a bowl whisk together flour, sifted cocoa powder, baking soda and baking powder.
  • In another bowl using an electric mixer, cream butter, peanut butter, vanilla and sugar until light and fluffy.
  • Beat in eggs until well combined.
  • Beat in flour mixture.
  • Mix in chocolate and peanut butter chips.
  • Drop by tablespoons about 2-inches apart on the baking sheet.
  • Bake for about 9-10 minutes.
  • Cool cookies on racks.
  • Delicious!

Nutrition Facts : Calories 93.9, Fat 5.8, SaturatedFat 2.9, Cholesterol 13.4, Sodium 62.4, Carbohydrate 9.8, Fiber 0.8, Sugar 6.7, Protein 1.9

DOUBLE-CHOCOLATE BUTTER COOKIES



Double-Chocolate Butter Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h55m

Yield about 25 cookies

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, at room temperature
1/2 cup confectioners' sugar
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1 egg, at room temperature
1 3/4 cups all-purpose flour, plus more for dusting
1 cup white chocolate chips

Steps:

  • Beat the butter in a large bowl with a hand mixer on medium speed until light and fluffy, about 1 minute. Add the confectioners' sugar, granulated sugar and salt and continue to beat on medium speed until pale and creamy, 2 minutes. Add the cocoa powder, vanilla and egg; mix on low to incorporate. Add the flour, beating on low speed until just incorporated (a few streaks is fine). Switch to a rubber spatula and fold in the chocolate chips.
  • Turn out the dough onto a large piece of plastic wrap, form into a disk and wrap tightly. Refrigerate until firm, at least 2 hours.
  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • Generously dust the dough and work surface with flour. Roll out the dough to a 1/3-inch thickness; if the dough cracks around the edges, simply press it back together. Use cookie cutters to cut out the desired shapes. Place the cookies, 1 inch apart, on the prepared baking sheets.
  • Bake until just beginning to brown around the edges, 15 to 20 minutes, rotating the baking sheets halfway through.
  • Cool for 5 minutes on the baking sheets before removing the cookies to a wire rack to cool completely.

DOUBLE CHOCOLATE PEANUT BUTTER CHOCOLATE CHIP COOKIES



Double Chocolate Peanut Butter Chocolate Chip Cookies image

Luscious morsels of peanut butter and chocolate chips are bursting inside these rich and chewy, fudgy double chocolate cookies and for a even more peanut buttery kick, drizzles of peanut butter can be added. Oh My Gosh!

Provided by Kim Lange

Categories     Dessert

Number Of Ingredients 15

1 cup unsalted butter (room temp)
3/4 cup sugar
1 cup brown sugar (tightly packed)
1 egg + 1 egg yolk
2 tsp vanilla extract (I used Nielsen-Massey)
1 3/4 cups All-purpose or gluten-free flour flour
1 and 1/4 cups unsweetened dark cocoa powder, I used Ghirardelli 100% unsweetened cocoa powder
2 tsp baking soda
1/2 tsp baking powder
3/4 teaspoon salt
1/2 heaping cup semi-sweet chocolate chips (use more if you want more chocolate flavor)
1 heaping cup peanut butter chips (use more if you want more peanut butter flavor)
1/2 cup peanut butter chips
1/2 teaspoon canola oil
1/2 cup peanut butter (melted)

Steps:

  • Preheat oven to 350 degrees F.
  • Line a baking sheet or two with parchment paper.
  • Using a mixer, cream butter and sugars together on low speed until the two are mostly incorporated. Increase speed to medium-high and beat butter and sugar for 1-2 minutes, or until mixture is smooth and has lightened in color and increased in volume. For best results, scrape down the sides and bottom of the bowl with a spatula at least once or twice before the creaming process is complete.
  • Add in egg and egg yolk, one at a time, mixing until each is fully incorporated into batter.
  • Add in vanilla extract and mix.
  • In a separate bowl, combine flours, unsweetened cocoa powder, baking soda, baking powder and salt using whisk until very well combined
  • Add dry mixture to wet mixture, mixing until combined, then fold in the peanut butter and chocolate chips.
  • Using a large cookie scoop, (1/4 cup), scoop cookie dough onto baking sheet. Also can use a smaller scoop, just scoop one scoop on top of the other to get soft, thick fudgy cookies, like a double scoop of dough. Place some extra peanut butter and chocolate chips in between each scoop and some on top if desired if you really want to burst the flavors out!
  • Space dough at least 2" apart - 6 per cookie sheet
  • Bake for approximately 12 -14 minutes. I like to do 12 minutes.
  • Cookies should be starting to firm up but still soft in the middle.
  • Remove from oven and let set on cookie tray for a couple of minutes and then allow them to cool on a wire rack.
  • Allow to cool completely prior to storing.

DOUBLE-PEANUT DOUBLE-CHOCOLATE CHIP COOKIES



Double-Peanut Double-Chocolate Chip Cookies image

Categories     Cookies     Chocolate     Dairy     Dessert     Bake     Fourth of July     Peanut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher

Yield Makes about 60 cookies

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup chunky or creamy peanut butter
1 cup sugar
2 large eggs
1 cup (6 ounces) semisweet chocolate chips
1 cup (6 ounces) peanut-butter chips

Steps:

  • Preheat oven to 350°F.
  • In a bowl whisk together flour, cocoa powder, baking soda, and baking powder. In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut-butter chips.
  • Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 10 minutes. Cool cookies on racks.
  • Cookies keep in airtight containers 5 days.

CHOCOLATE PEANUT BUTTER DOUBLE CHIP COOKIES



Chocolate Peanut Butter Double Chip Cookies image

I have made these twice in one week and plan on making them again soon, they are amazing!...a chocolate cookie packed with chocolate and peanut butter chips, the texture is perfect and when left out until the next day (if have any left that is!) they crisp up a bit! You can make a double recipe and freeze the dough if desired.

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 20m

Yield 35 serving(s)

Number Of Ingredients 12

1 1/2 cups flour
1/2 cup unsweetened cocoa powder, sifted (do not use Dutch cocoa)
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup white sugar
1/2 cup packed light brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla
1 (10 ounce) package peanut butter, baking chips (can use less)
1 1/4 cups semi-sweet chocolate chips

Steps:

  • Set oven to 350°.
  • Set oven rack to middle position.
  • Prepare a lightly greased baking sheet.
  • In a bowl sift together flour, cocoa, baking soda and salt.
  • In another bowl with an electric mixer beat together butter and both sugars until light and fluffy.
  • Beat in egg and egg yolk and vanilla until well combined.
  • Beat in flour mixture just until combined (the dough will be thick).
  • Stir in both baking chips.
  • If desired you can refrigerate the dough until ready to bake.
  • Drop the dough by tablespoons about 2- inches apart onto cookie/baking sheet.
  • Bake for 10-12 minutes, or until cookies are just set and begin to crack on top.
  • Cool cookies on sheets for 1 minute and then transfer to racks to cool completely.

Nutrition Facts : Calories 183.5, Fat 11.6, SaturatedFat 5.4, Cholesterol 26, Sodium 122.6, Carbohydrate 19, Fiber 1.4, Sugar 12.8, Protein 3.4

DOUBLE-PEANUT DOUBLE-CHOCOLATE CHIP COOKIES



Double-Peanut Double-Chocolate Chip Cookies image

The peanut butter in this dough creates a crumbly cookie.

Provided by Stephanie

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 30

Number Of Ingredients 10

1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
1 teaspoon baking powder
¾ cup unsalted butter
½ cup peanut butter
1 cup white sugar
2 eggs
1 cup semisweet chocolate chips
1 cup peanut butter chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl whisk together flour, cocoa powder, baking soda, and baking powder.
  • In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut butter chips.
  • Drop dough by level tablespoonfuls 2 inches apart onto buttered baking sheets and bake cookies in batches in the middle of oven 20 minutes. Cool cookies on racks. Cookies keep in airtight containers for about 5 days.

Nutrition Facts : Calories 187.2 calories, Carbohydrate 19 g, Cholesterol 24.6 mg, Fat 11.3 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 6.9 g, Sodium 83.1 mg, Sugar 13.6 g

DOUBLE PEANUT BUTTER COOKIES



Double Peanut Butter Cookies image

THE EXTRA TASTE of peanut butter in the middle of the cookie is a delicious surprise the first time you bite into one. It's a nice, soft cookie and fun to make with little helpers. Kids love to put that extra dab of peanut butter in the middle and snitch some at the same time. -Jeannette Mack, Rushville, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 20 cookies.

Number Of Ingredients 9

1-1/2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
1/2 cup creamy peanut butter
1/4 cup light corns syrup
1 tablespoon whole milk
Additional peanut butter

Steps:

  • In a large bowl, combine flour, sugar, baking soda and salt. Cut in shortening and peanut butter until mixture resembles coarse crumbs. , Beat in corn syrup and milk. Shape into a 10-in. roll; wrap in waxed paper or foil. Refrigerate for at least 3 hours. , Unwrap dough; cut into 1/4-in. slices; place half of the slices 2 in. apart on ungreased baking sheets. Top each with 1/2 teaspoon of peanut butter. Top with remaining slices; seal edges with a fork., Bake at 350° for 12-14 minutes or until lightly browned. Cool for 2 minutes; remove from pans to wire racks to cool completely.

Nutrition Facts : Calories 295 calories, Fat 16g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.

ON-THE-DOUBLE PEANUT BUTTER COOKIES



On-the-Double Peanut Butter Cookies image

Get delicious homemade cookies on the double when you use a fast and easy shaping and slicing technique.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 56

Number Of Ingredients 10

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/3 cup vegetable oil
1 egg
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup peanut butter chips

Steps:

  • Heat oven to 375°F.
  • In large bowl, mix sugars, peanut butter, oil and egg with spoon until smooth. Stir in flour, baking powder, baking soda and salt.
  • Divide dough into fourths. Shape each fourth into roll, about 14 inches long, on ungreased cookie sheet, placing 2 rolls on a cookie sheet. Pat each roll to about 1/2-inch thickness. Sprinkle 2 tablespoons peanut butter chips on each strip; press lightly.
  • Bake 6 to 8 minutes until golden brown; cool 2 minutes. Cut each strip crosswise at an angle into 2-inch slices; cut slices crosswise at an angle the other direction to make triangle shapes. Remove from cookie sheet to wire rack.

Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 45 mg

DOUBLE CHOCOLATE PEANUT BUTTER BITES



Double Chocolate Peanut Butter Bites image

These bite-size treats pack a big punch of rich, chocolatey, peanut-buttery flavor (which we happen to know you love.) And, with the help of our Gluten Free Double Chocolate Cookie Mix, you can make these adorable gluten-free brownie bites in just a few steps!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 20

Number Of Ingredients 8

1 box Immaculate Baking Co.™ Cookie Mix Gluten Free Double Chocolate
1/2 cup butter, melted and cooled slightly
2 eggs
3 oz cream cheese, softened
1/3 cup creamy peanut butter
1/3 cup powdered sugar
1/3 cup whipping cream
1/4 oz semisweet chocolate, shaved

Steps:

  • Heat oven to 350°F. Line bottom and sides of 8-inch square pan with foil, leaving 2 inches excess foil hanging over edges of pan. Spray in bottom only with cooking spray.
  • In large bowl, stir cookie mix, melted butter and eggs until soft dough forms. Press evenly in pan.
  • Bake 25 to 27 minutes or until center is set. Cool 5 minutes. Use metal spatula to flatten edges of cookie base to form an even surface. Cool completely, about 1 hour 30 minutes.
  • In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until blended. Add whipping cream. Beat on high speed about 2 minutes or until light and fluffy.
  • Using excess foil on edges of pan as handles, remove baked cookie base from pan. Using 1 1/2-inch round cookie cutter, cut out rounds from cookie base. Place on tray lined with foil or cooking parchment paper.
  • Place cream cheese mixture in decorating bag fitted with 1/2-inch round decorating tip. Pipe on top of each cookie base. Sprinkle each with shaved chocolate. Store in refrigerator until serving.

Nutrition Facts : ServingSize 1 Serving

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From thatrecipe.com


KETO PEANUT BUTTER COOKIE RECIPE - JESSICASBISCUIT.COM
2020-04-15 I sure hope you will give these keto peanut butter drinking chocolate cookie recipe a try and will help us share it. now, i was in a frenzied, discomfited rush so i didn’t even add an egg or flax egg, and uncalled-for to say the cookies all stone-broke into pieces. It’s a not bad increase to any sound low carb breakfast. Sounds delicious already, doesn’t it. Even got …
From jessicasbiscuit.com


DOUBLE CHOCOLATE PEANUT BUTTER COOKIES - DASH OF SANITY
2017-09-07 In a small mixing bowl, whisk together the flour, cocoa powder, baking soda and salt. Stir in the flour mixture to the butter and sugar mixture and mix until well combined. Stir in chocolate chips. Using a cookie dough scooper or making the dough into 1 inch balls.
From dashofsanity.com


DOUBLE CHOCOLATE PEANUT BUTTER COOKIES RECIPE
Use an electric or stand mixer to cream the Crisco/butter and sugar (about 2-3 minutes). Add the eggs and vanilla in while mixing, scraping down the bowl as needed. Mix the cocoa powder into this mixture until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.
From ourkidsmom.com


SOFT DOUBLE CHOCOLATE PEANUT BUTTER COOKIES - JESS IN THE KITCHEN
2021-02-14 Your Steps to Soft Double Chocolate Peanut Butter Cookies. Preheat the oven to 350 degrees. In a medium bowl, cream together the butter and peanut butter. Add honey and stir until combined. Add egg and vanilla. Stir until smooth. In another bowl, combine the cocoa powder, flour, baking soda, and salt. Add to peanut butter mixture and stir until ...
From jessinthekitchen.com


DOUBLE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES - ITS YUMMI
2013-05-20 Instructions. Preheat oven to 350 degrees F. and line a large baking sheet with a silicone baking mat or parchment paper. Cream butter and sugars in a stand mixer on medium speed until well combined, about 2 minutes. Add egg and egg yolk, one at a time, mixing until egg is combined before adding the yolk.
From itsyummi.com


PEANUT BUTTER CANDY DOUBLE CHOCOLATE COOKIES - THE CHUNKY CHEF
2017-09-27 Add butter to bowl of a stand mixer and beat for about a minute, until smooth and creamy. Add both sugars and beat until fluffy, about another minute or so. Add egg and vanilla and beat to combine. Add 1/2 of dry ingredients mixture, and beat until just barely combined. Add remaining half and beat until combined.
From thechunkychef.com


DOUBLE CHOCOLATE CHIP PEANUT BUTTER COOKIES - CUPFUL OF KALE
2019-03-21 Instructions. Preheat the oven to 180C/350F and line two baking sheets with parchment paper. Cream the sugar and butter in a bowl with an electric mixer until it is creamy and soft. Mix the arrowroot and water in a cup and then add to the bowl along with the vanilla essence and stir.
From cupfulofkale.com


DOUBLE CHOCOLATE PEANUT BUTTER COOKIE BARS - SIMPLE, SWEET
2016-01-21 Preheat oven to 350 degrees. Grease a 9x13 baking pan and set aside. In a medium bowl, whisk together the flour, baking soda, and salt. In a large mixing bowl, beat together the butter, peanut butter, sugar, brown sugar, and vanilla until smooth and creamy. Add eggs, one at a time, until fully incorporated.
From simplesweetsavory.com


TOLL HOUSE PEANUT BUTTER BARS : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


DOUBLE CHOCOLATE FLOURLESS PEANUT BUTTER COOKIES - THE RISING …
2019-10-02 An easy recipe for double chocolate peanut butter cookies that are thick, soft, cakey & heavenly straight out of the oven while the chocolate chips are all melty. Make a batch in about 20 minutes start to finish with simple ingredients. Fix this when you're craving a homemade dessert that's extra chocolatey but not too sweet. The best part? No flour, no butter, no …
From therisingspoon.com


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