I have been wanting to make cookies different from what I usually make and then I got the December edition of Cooking Light. I decided to try Chocolate Peanut Butter Cookies, with some adaptations, of course. I used Barney Butter (see picture), an Almond Butter that I have been reading about on some other blogs. I also used ¼ SmartBalance blend rather than canola oil.
These were surprisingly delicious. My husband really liked them, which was surprising because I don’t think he likes peanut butter cookies, but the almond butter is very subtle. My daughter’s kindergarten class gobbled up the ones I sent in. The recipe says it makes 3 dozen, but I made 4 dozen. They were nicely chewy and not as flat as in the picture, although now I think that is maybe because I didn’t add the water.
CHOCOLATE PEANUT BUTTER COOKIES WITH ALMOND BUTTER
(Source: Cooking Light)
INGREDIENTS:
1 cup granulated sugar
1 cup packed brown sugar
½ cup creamy peanut butter (or almond butter)
¼ c water (whoops, I never added that, didn’t even notice it until now)
2 tsp. vanilla extract
2 large egg whites
1 large egg
12 ounces all-purpose flour (2 2/3 cups)
1 tsp baking powder
1 tsp baking soda
½ teaspoon salt
2/3 cup semisweet chocolate minichips (I used more like ¾ cup)
DIRECTIONS:
1. Preheat oven to 350°.
2. Combine first 8 ingredients in a large bowl; beat with a mixer at medium speed until smooth.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl; stir with a whisk. Add flour mixture to peanut butter mixture, stirring just until combined. Stir in minichips. Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets. Bake at 350° for 12 minutes or until golden. Cool on a wire rack.
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