Wednesday, August 28, 2013

Chocolate Peanut Butter Chip Cookies

Chocolate + Peanut Butter=Heaven (at least for me).  I've been craving that oh-so-yummy combination in the last days, or weeks (who knows!), of my pregnancy, so decided to make some today.
Ok, so maybe I can't find a lot of redeeming "healthy" qualities in these cookies, except for substituting whole-wheat flour for part of the traditional flour used in cookies.  But hey, everyone needs a little decadence once in awhile, right?   However, to make your cookies as healthy for you as you can, be sure to use organic ingredients and try to restrain yourself from eating more than a couple in one sitting!  Pair them with a nice cold glass of milk and say "Ahh." :) Enjoy!


  • 1 1/4 Cups Butter, Softened (2 1/2 sticks)

  • 1 Cup White Sugar

  • 1 Cup Brown Sugar, Packed

  • 2 Eggs

  • 3 tsp. Vanilla Extract

  • 1 1/4 Cups All-Purpose Flour

  • 3/4 Cup Whole-Wheat Flour

  • 3/4 Cup Unsweeted Cocoa Powder

  • 1/2 tsp. Sea Salt

  • 1 tsp. Baking Soda

  • 1 1/2 Cups Peanut Butter Chips

1.  Preheat oven to 350 degrees.

2.  In a mixing bowl (or your Kitchenaid), beat butter and sugar together until well-combined.  Add in eggs and vanilla.
3.  In a separate bowl, combine the flours, cocoa, salt, and soda.  Gradually add the flour mixture to the egg/butter/sugar mixture, beating until well-combined.
4.  By hand, stir in the peanut butter chips.
5.  Drop by spoonful onto ungreased cooking sheet.  Bake for 8-10 minutes.  Cool on wire rack.

Storing:  These cookies will store well for nearly a week in an air-tight container at room-temperature.  Otherwise, you can also freeze the cookies for up to 3 months (or the cookie dough alone).


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