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10 March 2012

Chewy Peanut Butter Cookies

I wanted to make something special for my husband. He had a VERY long week at school. So I made for the first time ever peanut butter cookies. I’m not a big fan of peanut butter. I just like it on my pancakes and pb&j’s but Chris LOVES it. So I knew these cookies were going to be a hit. They did take a lot longer that I thought but that’s probably because I’m a pretty slow cook and it was something I’ve never made before so if you try them and it takes forever I’m very sorry. Chris said he really liked them. I also had my mother-in-law try them and she really liked them so I’m going to go ahead and say they were a hit! Well for them I didn’t really care for them but mostly because I don’t like peanut butter much. So, if you are big pb fans I would totally say give this a try! They were a hit with my family, I’m sure yours will love them too! Enjoy!

Servings: 12
Total time: 15 minute prep, 1 hour refrigeration.

Ingredients
Recipe adapted from Light & Healthy 2012


§  1  cup all-purpose flour
§  ¼ cup whole wheat flour
§  ¾ teaspoon baking soda
§  ½ teaspoon salt
§  ½ cup creamy peanut butter (I used Skippy Natural)
§  ½ cup packed brown sugar (I used Splenda)
§  1/3 cup light corn syrup
§  ¼ cup sugar
§  3 tablespoons canola oil
§  2 tablespoons butter, melted and cooled
§  ¼ cup egg beaters (or 1 large egg)
§  1 teaspoon vanilla extract
§  3 tablespoon chopped peanuts

Preparation
1.       In a medium bowl whisk together flour, baking soda and salt.
2.       In a large bowl whisk peanut butter, brown sugar, corn syrup, sugar, oil, butter, egg and vanilla until smooth.
3.       Stir in flour mixture until just combined.
4.       Divide dough in half, wrap in plastic wrap and refrigerate for 1 hour.
5.       Preheat oven to 350. Line baking sheets with foil lightly spray with nonstick cooking spray.
6.       Working 2 tablespoons of dough at a time roll into ball and place 2-inches apart on baking sheets.
7.       Using bottom of greased drinking glass, gently press each ball to an even thickness. Sprinkle tops with peanuts, pressing lightly to adhere.
8.       Bake cookies 12-14 minutes until edges are lightly browned. Let cook for 5 minutes then place on cooling rack and let cool for about 30 minutes. 




Nutritional Information
1 cookie
Calories: 130
Fat: 6g
Carbohydrates: 16g
Protein: 3g
Sodium: 120mg
Enjoy a healthy happy life J

XOXO
Keyona 


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