Chocolate Peanut Butter Chip Cookies

Medically reviewed by Christiana George Updated Date: June 8, 2023

The Year of the Snake, true to its nature, slithered in stealthily. Since I’ve been so busy lately, it almost caught me unaware, but I did manage to prepare a dinner on Sunday night comprised of four, that’s right, FOUR Chinese dishes to eat alongside rice. That’s a record for me. (I couldn’t have done it without help, of course.) (Thanks Chris.) (Afterwards, he and I reclined on the couch and watched Joy Luck Club, a fact I’m slightly embarrassed to admit, but I ended up being moved anyway. Sigh.)

Moving forward, Valentine’s Day is on Thursday! What?! When did mid-February creep up on us? The problem with the month is that it’s way too short, so that my birthday at the beginning of March always seems to strike suddenly and without notice. Yup. It’s official. Time speeds up the older you get.

Let’s not talk about this upcoming birthday anymore—I don’t want to be reminded that I’m careening through my late-20’s like a human cannonball. Instead, let’s shift the conversation over to cookies, chocolate cookies to be exact. (FYI: chocolate is an aphrodisiac, hint hint.)

Today’s recipe came to me courtesy of Carey, who blogged about these beauties not three weeks ago. She got the recipe from the Blue Bottle Coffee recipe book, which should be enough reason for you to make these, immediately.

If you do, however, use peanut butter chips like I did, the cookie’s name changes entirely. It can no longer technically be called Blue Bottle’s double chocolate cookie—maybe I’ll call it Blue Bottle’s Reese’s peanut butter cups cookies instead? But its nature remains very much the same—it’s a dense chocolatey cookie, crackly and chewy both at the same time. I love how the coarse salt punctuates the dough, like exclamation points in otherwise seductive prose. And did I mention that peanut butter is an aphrodisiac? Don’t quote me on that.

I will certainly have to make the official recipe soon, but for my Valentine, peanut butter chips are the way to go

CHOCOLATE PEANUT BUTTER CHIP COOKIES

Makes 8 four-inch cookies

From The Blue Bottle Craft of Coffee via Reclaiming Provincial

Ingredients:

1 cup of all-purpose flour
1/3 cup of natural cocoa powder (not Dutch-process)
1/2 tsp baking soda
5 Tbsp unsalted butter, room temperature
1 cup of sugar
1 tsp high-quality coarse salt (coarse is key)
1 egg, room temperature
1 Tbsp vanilla extract
2/3 cup peanut butter chips

Directions:

Sift together flour, cocoa powder, and baking soda into a medium bowl.

In the bowl of your stand mixer, beat the butter on low until smooth, around 1–2 minutes. Add the sugar and salt and beat on low until well-combined. Scrape down the bowl, then beat at medium speed until the mixture becomes lighter in color and the texture becomes fluffier, around 5–6 minutes.

In another bowl, combine the eggs and vanilla extract and whisk vigorously until well blended. As soon as the vanilla hits the egg, begin whisking immediately. Most vanilla extracts are made with an alcohol base, and will curdle the egg if left to sit.

Slowly add the egg mixture in a steady stream to the bowl containing the butter, beating on medium speed until well-incorporated and very smooth, around 30 seconds. Scrape down the sides of the bowl and then mix on medium speed for another 30 seconds.

Scrape down sides of bowl, then add the flour mixture. Mix on low speed until uniform in texture. Scrape down the bowl again, then add the chopped chocolate. Mix on low speed until the color is a uniform brown and no streaks of white remain.

Using a rubber spatula, scrape the dough onto a piece of plastic wrap. Shape the dough into a rough disk, wrap tightly and refrigerate at least 3 hours and up to 5 days.

Preheat your oven to 350°. Line your baking sheet with parchment paper or a silicone mat. Roll 1/4 cup portions of the dough into balls and place them on the baking sheet, spacing them at least 2 inches apart. Bake 11–12 minutes, until the cookies are slightly firm to the touch and the surface is no longer glossy, rotating the pan midway through the baking time. Let the cookies cool on the pan for 10 minutes before transferring to a cooling rack.

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Are Almond Cookies Acidic? Almond Cookies and Acid Reflux

Health

Aneeza Pervez

Updated Date:
January 2, 2026

Almond cookies, beloved for their nutty flavor and crumbly texture, are a popular treat worldwide. Whether enjoyed with tea, coffee, or as a standalone snack, these cookies are a staple in many households. However, for individuals managing acid reflux, the question arises: Are almond cookies acidic, and can they trigger reflux symptoms? Understanding the ingredients and their effects on digestion is essential for those seeking a reflux-friendly diet.

Acid reflux, also known as gastroesophageal reflux disease (GERD), occurs when stomach acid flows back into the esophagus, causing discomfort and irritation. Dietary choices play a crucial role in managing this condition, and certain foods are more likely to exacerbate symptoms. Almond cookies, while seemingly innocent, contain ingredients that can affect their acidity and impact on reflux. This article delves into the acidity of almond cookies, their nutritional profile, and practical tips for enjoying them without triggering reflux symptoms.

Are Almond Cookies Acidic or Alkaline?

Almond cookies can be slightly acidic, primarily due to the ingredients used in their preparation. Almonds themselves are mildly acidic, with a pH ranging from 6.0 to 7.0, making them relatively neutral compared to other nuts. However, the addition of other ingredients like sugar, butter, and flour can influence the overall acidity of the cookies.

Almonds: While almonds are mildly acidic, they are considered alkaline-forming after digestion, meaning they can help balance the body’s pH levels.
Sugar and Butter: These ingredients are more acidic and may contribute to acid production in the stomach. Excessive consumption of sugary or buttery foods can lead to digestive discomfort.
Flour: Refined white flour, commonly used in cookies, is also mildly acidic and can contribute to reflux symptoms in sensitive individuals.

The overall impact of almond cookies on acid reflux largely depends on portion size, functional food, individual tolerance, and the specific recipe. Homemade almond cookies with minimal sugar and butter may be less likely to trigger reflux than store-bought varieties laden with additives.

Almond Cookies and Acid Reflux: The Connection

1. Ingredients and Their Impact on Reflux

Almond cookies typically contain ingredients like almonds, sugar, butter, eggs, and flour. Each of these components can influence acid reflux:

Almonds: As mentioned earlier, almonds are mildly acidic but become alkaline-forming after digestion. They also contain healthy fats that can help coat the stomach lining, potentially reducing acid reflux symptoms.
Sugar: High sugar content can stimulate acid production in the stomach, increasing the likelihood of reflux symptoms.
Butter and Fat: Foods high in fat, like butter, can relax the lower esophageal sphincter (LES), allowing stomach acid to flow back into the esophagus.
Refined Flour: This ingredient can spike blood sugar levels and contribute to digestive discomfort in some individuals.

Author Tip: 7 Kinds of Foods to Avoid with GERD

2. Portion Control and Timing

Even if almond cookies are made with reflux-friendly ingredients, consuming large quantities or eating them late at night can increase the risk of acid reflux. The body’s ability to digest and metabolize food slows down during the evening, making it important to eat smaller portions earlier in the day.

Tips for Enjoying Almond Cookies Without Triggering Reflux

1. Opt for Homemade Recipes

Preparing almond cookies at home allows you to control the ingredients. Use:

Whole almonds or almond flour for a healthier base.
Natural sweeteners like honey or maple syrup instead of refined sugar.
Plant-based oils like coconut or olive oil instead of butter.

2. Pair with Alkaline Foods

To neutralize the acidity of almond cookies, pair them with alkaline foods like:

Unsweetened almond milk.
Fresh fruits like bananas or melons.
Herbal teas, such as chamomile or ginger.

3. Limit Portion Sizes

Stick to one or two small cookies per serving to avoid overloading your stomach. Overeating can increase pressure on the LES and lead to reflux symptoms.

4. Avoid Eating Before Bed

Allow at least 2-3 hours between eating almond cookies and lying down to give your body enough time to digest and reduce the risk of nighttime reflux.

Author Tip: 7-Day Meal Plan For Gastritis

Health Benefits of Almond Cookies

Almond cookies offer several health benefits when consumed in moderation:

Rich in Nutrients: Almonds are a great source of Vitamin E, magnesium, and healthy fats.
Energy Boost: The combination of almonds and natural sweeteners provides a quick energy boost, making them an ideal snack.
Gluten-Free Options: Almond flour can be used to make gluten-free almond cookies, suitable for those with gluten intolerance.
Supports Heart Health: The healthy fats in almonds can help lower bad cholesterol levels and improve heart health.

Final Thoughts

Are almond cookies acidic? While they do contain mildly acidic ingredients, their overall impact on acid reflux depends on the recipe, portion size, and individual sensitivity. Almonds, the primary ingredient, are alkaline-forming after digestion and can offer health benefits when incorporated into a balanced diet.

To enjoy almond cookies without triggering reflux, opt for homemade recipes with natural sweeteners and minimal butter. Pair them with alkaline foods, control portions, and avoid late-night snacking. By making mindful choices, almond cookies can be a delicious and reflux-friendly treat for those managing acid reflux.