Dessert: Chocolate-Peanut Butter Chip Fudge Cookies

Recipe by /contributors/marty-rosencranz Marty Rosencranz of River Vale, New Jersey, writes: "Even though I am a professional chef — at the Valley Brook Golf Club in New Jersey — when I cook at home I make dishes that are good but fast. I took two years

This recipe includes fertility superfoods such as:

Nuts, Walnuts

Health and fertility benefits of Chocolate-Peanut Butter Chip Fudge Cookies

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

3/4 cup chopped walnuts
1/2 cup plus 2 tablespoons all purpose flour
1/2 cup sweetened flaked coconut, lightly toasted
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
6 ounces unsweetened chocolate, chopped
2 cups semisweet chocolate chips (about 12 ounces), divided
4 teaspoons instant coffee crystals
1 tablespoon vanilla extract
1 1/2 cups sugar
4 large eggs
1/2 cup peanut butter chips

Instructions

Preheat oven to 350 °F. Line 2 large rimmed baking sheets with aluminum foil or parchment paper. Combine chopped walnuts, flour, toasted coconut, baking powder, and salt in medium bowl and stir until well blended.
Combine butter, chopped unsweetened chocolate, and 1 cup chocolate chips in heavy medium saucepan. Stir over low heat until butter and chocolate are melted and smooth. Remove saucepan from heat.
Whisk instant coffee crystals and vanilla extract in medium bowl until coffee crystals dissolve. Add sugar and eggs. Using electric mixer, beat until mixture thickens, about 2 minutes. Beat in melted chocolate mixture, then chopped walnut mixture. Stir in remaining 1 cup chocolate chips and peanut butter chips. Mound 2 tablespoons dough for each cookie onto prepared baking sheets, spacing 2 inches apart.
Bake cookies until puffed and cracked but still soft in center, about 15 minutes. Let cookies cool on sheets 10 minutes. Using spatula, transfer cookies to rack and cool. (Can be made 2 days ahead. Store in airtight container at room temperature.)

Add a review for Chocolate-Peanut Butter Chip Fudge Cookies