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Chocolate Crackle Cookies

These cookies are dead simple and the ingredients are probably already in your pantry. Yes, I always have Valrhona cocoa powder in my pantry – who doesn’t???

The egg whites do not have to be whipped into a froth – just lightly beat with a fork. You can use any combination of nuts and substitute cocoa nibs for the chocolate chips if you can find them!

The bowl is definitely worth licking.


  • 3 cups powdered sugar
  • 2/3 cup cocoa powder (Valrhona is the best)
  • 1/2 teaspoon salt
  • 1 cup each of toasted pecans, mini chocolate chips & toasted almonds (chopped)
  • 4 large egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon espresso powder


Preheat oven to 350F. In a large bowl, mix together powdered sugar, cocoa, and salt using a whisk. Add in nuts and chocolate chips. In a small bowl, stir together the egg whites and vanilla and then pour into the nut, cocoa& sugar mixture. Give everything a good stir until everything is well combined.

Line cookie sheets with parchment or silpat and then drop batter using a tablespoon. Make sure that there is at least 2 inches between each cookie and that you have no more than 8 cookies per sheet. Bake for 13-15 minutes. You will know that they are ready when the cookies lose their shine and become matte. Use a spatula to carefully lift each cookie onto a cooling rack. Makes about 24 cookies.

Marisa’s Peanut Butter “Sandwiches”

Marisa is well known for her baking skills (famous really). She says cookies and pies are her strong suit. I would agree and hope she will open up a treats shop so we can all get our fix (key lime pie please)!

These cookies are her leading mans favorite sweet something (second to Marisa of course) and she was kind enough to share them with me.

I baked these for a few of my favorites (you all know who you are) and was very happy with the tasty turnout.

Thanks Marisa – these are a permanent addition to the keepers box!


  • 1 1/2 cups flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup peanut butter
  • 1 cup sugar
  • 1 egg


  • 3/4 cup peanut butter
  • 1/4 cup confectioners’ sugar
  • 3/4 cup semisweet chocolate chips
  • 3 teaspoons vegetable oil


Heat oven to 350. In medium bowl, whisk flour, baking soda and salt. In large bowl, beat butter, peanut butter, sugar and egg until smooth. On low, beat in flour mixture.

For each cookie, roll 1 rounded teaspoon dough into 1 inch ball; place 2 inches apart on ungreased baking sheets.

Bake in 350 degree oven 10 minutes until puffed. Let stand 2 minutes on sheet. Remove cookies to rack; let cool.

For the filling: In a bowl mix peanut butter and sugar. Spread flat side of half of the cookies with 1 rounded teaspoon filling; top with remaining cookies. Refrigerate until firm, about 30 minutes.

In small bowl, microwave chips and oil for 1 minute; stir until melted. Dip cookies halfway into chocolate; let excess drain off. Place on waxed paper lined sheets. Drizzle with remaining chocolate. Refrigerate to set.