Peanut butter chocolate chip cookies.
It has been quite a busy week & a half. We’ve had 5 swim meets and I feel like I haven’t been home to bake or cook for longer than 1 hour each day. Today was no different, we had a great swim meet this morning till around 1 and I wanted to bake up some fun cookies for my girls to congratulate them on their incredibly good performance in the past 5 meets. These are super deeelish but I did add fiber to them to add some health benefits.
1 stick of butter, room temperature (1/2 cup)
1/2 cup of light brown sugar
2 tablespoons of Truvia or 1/4 cup of regular sugar
1/2 cup of peanut butter (I used Sea Salt Valencia Peanut Butter)
1 egg, room temperature
1 teaspoon of vanilla extract
1 teaspoon raw honey (you can use regular as well)
1/2 cup of whole wheat flour
1/4 cup of all purpose flour
3/4 cup of rolled oats
1 tablespoon of flax seed meal
1 teaspoon of chia bran (you can use regular wheat bran)
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup of chopped peanuts (I used salted)
3/4 cup of chocolate chips (I used dark 60% cocoa chips)
Preheat your oven to 350 degrees.
In your stand mixer, with the paddle attachment, cream the butter and sugars together until fluffy. Add the peanut butter and beat well. Add the egg, vanilla and honey. Be sure to scrape down the sides to make sure everything blends well.
In a separate mixing bowl add the flours, oats, flax seed meal, chia bran, cinnamon, powder, soda and salt. Then add to the wet mixture in thirds. Blend after each addition but avoid over mixing. Then add the nuts and chocolate chips. Blend again. Then scoop the dough and place on a cookie sheet about 2 inches apart. Bake for 12-14 minutes or until golden brown around the edges. Let the cookies cool on the baking sheet for about 4 minutes and then transfer to a platter or cooling rack until completely cooled and ready to store.
— Knead to Cook
This looks like a really fun spin on the cookies I ate as a kid! Thanks for sharing.
My pleasure Riley!