CHOCOLATE ICEBOX COOKIES

Ingredients

• 5 T cultured butter
• 1/4 C cacao butter
• 1 1/2 C granulated sugar
• 1/3 C cacao powder
• 1/2 C half + half
• pinch of salt
• 3 C quick oats
• 1/2 C creamy peanut butter (I use Jif Natural)
• 1 T vanilla bean paste

Instructions

1. Line two baking sheets with wax paper. Set aside.

2. In a large sauce pan, over medium heat, add the cultured butter, cacao butter, sugar, cacao powder, half + half and salt.

3. Whisk until the butters are melted and smooth.

4. Remove from heat and add the quick oats, peanut butter and vanilla bean paste. Stir until fully incorporated.

5. Using an ice cream scoop, drop dough balls onto the prepared baking sheets.

6. Refrigerate for one hour until chilled and set. Enjoy!

Serves 18 cookies

To Be Noted

• Store cookies in an airtight container in the refrigerator for up to one week.

Category: Sweets + Drinks

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