Cure all your period cravings with these chocolatey PMS-relief cookies
Chocolate, peanuts, bananas and oats, oh my! These delicious cookies are the perfect sweet treat to help with those crazy monthly cravings. Once you have a bite, there’s no way you’ll be able to just eat one. These bad boys are not only tasty, but are also filled with ingredients that can help with common period symptoms, like cramps.
The main ingredient of these PMS-relief cookies are, of course, the chocolate: Each cookie is filled with coco powder, dark chocolate, and semi-sweet chocolate. That’s a whole bunch of chocolate goodness, and we’re not complaining (cramps, on the other hand, we might still gripe about). Wait until you bake up a batch of these gooey cookies — you’ll be thanking us later.
Follow the recipe below and check out our video to see how you can make these PMS-relief cookies.
[tempo-video id=”5558154987001″ account=”4607804089001″]
PMS-relief Cookies
Ingredients:
1 3/4 cups (about 7 1/2 oz.) all-purpose flour
1 cup (about 3 3/4 oz.) cake flour
1/2 cup unsweetened dark cocoa
1/2 cup uncooked regular rolled oats
1 tsp. cornstarch
3/4 tsp. baking soda
3/4 tsp. kosher salt
1 cup (8 oz.) cold butter, cubed
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 over-ripe banana, mashed (about 1/2 cup)
1 cup dark chocolate chunks
1/2 cup semisweet chocolate chunks
1/2 cup chopped peanuts (about 2 1/2 oz.)
Instructions:
1. Whisk together all-purpose flour, cake flour, cocoa, oats, cornstarch, baking soda, and salt in a large bowl. Set aside.
2. Beat butter, brown sugar, and granulated sugar with a heavy-duty electric stand mixer on medium speed until completely smooth, about 3 minutes. Add eggs, 1 at a time, beating just until combined after each addition. Add banana, and beat until smooth and incorporated. Add flour mixture, 1/2 cup at a time, beating on low speed just until combined after each addition. Using a rubber spatula, fold in dark and semisweet chocolate chunks and peanuts just until combined.
3. Using a 3 1/2-ounce scoop, scoop mounds of dough 2 inches apart onto parchment paper-lined baking sheets (about 6 mounds per baking sheet). Cover with plastic wrap, and chill at least 30 minutes or overnight.
4. Preheat oven to 400°F. Unwrap cookies, and bake in preheated oven on middle rack just until set, 12 to 14 minutes. Cool cookies on baking sheets 10 minutes. Transfer cookies to wire racks to cool completely, about 20 minutes.
