I might have a new favorite.
I mentioned in a post last week that I tried to recreate some peanut butter chocolate chunk cookies that I had made awhile back. It really didn’t go great, but I remember them being so good that I had to give them another shot.
The best part about these cookies (well, aside from the peanut butter and the chocolate…) is that they are lighter than the traditional peanut butter or chocolate chip cookie. They aren’t “healthy,” per se, but they only call for 4 tablespoons of butter (1/2 a stick) where the traditional Nestle Toll House recipe calls for 2 sticks (!) of butter, so they’re not heavy or greasy like cookies can be. One thing to keep in mind is that since they’re not full-fat cookies, they dry out a little quicker than normal treats, so it’s better to eat them within a day or two.
So maybe they’re not on par with, say, an apple or some carrot sticks, but if you’re going to huff down some cookies these are a good option!
I based this recipe off of one for light chocolate chip cookies that is found in The America’s Test Kitchen Family Cookbook (website here). I love this cookbook and I find myself going back to it time and time again for recipes, tips and product reviews. They have a section of light recipes at the back of the book and it has proven to be a great resource for ratios for lighter versions of classic treats.
These cookies have a nice hint of peanut butter without being overwhelming. I used regular, run-of-the-mill generic peanut butter for these cookies. I like to use the processed junk for baking because I find that it yields a better peanut butter flavor than the pure, organic stuff.
Again, not a health food, just healthier.
Peanut Butter Chocolate Chip Cookies
makes: 24 cookies / prep time: 10 minutes / bake time: 9-11 minutes
- 1 1/2 cups all purpose flour
- 1/4 teaspoon baking soda
- 4 tablespoons (1/2 a stick) butter, melted
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup packed light brown sugar
- 1/2 cup peanut butter
- 1/2 cup chocolate chips
Preheat your oven to 350 degrees. Whisk together the flour and baking soda in a small bowl and set aside. In a large bowl, whisk together the butter, egg, and vanilla. Stir in the brown sugar and then the peanut butter, breaking up any clumps that form. Stir in the flour mixture until everything is combined and then sstir in the chocolate chips. Working with a tablespoon of dough at a time, drop onto an ungreased baking sheet. Bake one sheet at a time for 9-11 minutes, rotating the sheets halfway through baking, until the edges are golden brown. Allow to cool on the sheets for 10 minutes and then transfer to a cooling rack.