Monday, March 10, 2014

Chocolate Peanut Butter Cookies

     I don't know why I don't bake cookies more often. Actually, I know exactly why: the wife and I tend to stand in the kitchen and stuff them mindlessly into our faces until we swell up like ticks. Fortunately, I've got my trusty copy of Taste of Home Everyday Light Meals to hook me up with 90 calorie cookies! If you like the chocolate/peanut butter combo, these are right up your alley. The peanut butter flavor really comes through. If you wanted to really do peanut butter overload, you could always swap in peanut butter chips! As always, notes and changes are in blue.

Chocolate Peanut Butter Cookies
via Taste of Home Everyday Light Meals

  • 1 cup chunky peanut butter (I used creamy. Fair warning, if you use natural peanut butter, the batter will be extremely oily. This is nothing to worry about; the cookies will come out fine)
  • 1/4 cup canola oil (I used corn oil)
  • 3/4 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup miniature chocolate chips (I used full sized and learned why I shouldn't. The cookies are pretty small. Full sized chips tend to just fall out when you're scooping the dough. Either make the cookies bigger or use the miniature chips).
  1. In a large mixing bowl, combine peanut butter and oil. Add brown sugar and white sugar; mix well. Add vanilla an eggs; mix well (I did all the mixing in the Kitchenaid).
  2. In  another bowl, combine flour, cocoa, baking soda and salt. Add to peanut butter mixture; mix until blended. Dough will be sticky (as I said, my dough was more oily than sticky). Stir in chocolate chips.
  3. Drop by rounded teaspoons 2 inches apart on ungreased baking sheets. Flatten slightly with a glass (I have made these cookies three times and only now have I noticed the part with the glass. Obviously, you can just skip that. No need to dirty a glass unless it's to put booze in it).
  4. Bake at 350F (180C, Gasmark 4) for 8-10 minutes or until set and tops are cracked (if you want a softer cookie, take them out at 8 minutes. If you prefer a crunchy cookie, go the full 10) Cool for 2 minutes before removing to wire racks (no fooling with this part. When the cookies come out, it's going to look like they're not done. They will be notably soft. They will firm up during the cooling).
Good times!

No comments:

Post a Comment