Like fresh-baked cookies? Want to have them at the touch of your fingertips at any given time? Then these are for you. Now I’m not the biggest dessert person in the world – the savory part of the meal is my favorite and I tend not to leave space for dessert. However, like every other self-respecting foodie in the world my ears perk up at the mention of the holy combination of chocolate and peanut butter. These chocolate and peanut butter cookies are nutritious and delicious.
3/4 cup whole wheat pastry flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking soda
1/8 tsp salt
3 Tbsp natural chunky peanut butter
2 Tbsp butter (I used Smart Balance)
1/2 cup packed brown sugar
2 Tbsp granulated sugar
1 tsp vanilla extract
Makes about 24 cookies
1. Combine flour, cocoa powder, baking soda and salt in a medium bowl. Remember to lightly spoon the flour into the measuring cup and use a knife to level it off. In large bowl, mix the butter spread and peanut butter until well mixed and fluffy. Add in the sugars and mix until well blended. Add vanilla and egg white and mix well. Stir in the flour mixture until a nice even dough is formed.
2. Place the dough on a sheet of wax paper and shape into a log about 6-8 inches long. Roll up the wax paper and roll the log around to get it more evenly rounded. Freeze for at least 3 hours or up to several months.
3. When you feel like some cookies, preheat the oven to 350 degrees. Place some tinfoil on a baking sheet (easy clean up) and spray with cooking spray. Take the log out of the freezer and cut a few 1/4 inch thick slices (as many as you think you’ll want plus 1), turning the log after each cut to prevent the bottom from flattening. Place on baking sheet about 1 inch apart and bake for 9-11 minutes. Remove pan from oven and let sit for about 5 minutes. Cookies should be crispy on the outside and perfectly chewy on the inside.
Be sure to dip them in a glass of your favorite milk.