Tomorrow night we’re hosting a Carb Fest for our swimmers and some our of swimming friends that are competing on Saturday in a Championship meet. We thought it would be fun to open our home up and feed the swimmers (and some coaches) in preparation for our big meet. I wanted to make a fun, easy dessert that had peanut butter in it that would also provide some protein along with carbs to follow the pasta dinner that we’re serving. These instantly came to mind and hey they’re kids… they will burn the calories off in an instant!
I’m behaving and not touching these 😉
*Cookie recipe was inspired by Williams Sonoma.
1/2 cup of melted butter (unsalted)
1/2 cup light brown sugar
1/2 cup of white sugar
1 cup of creamy peanut butter
1 egg, room temperature
1 teaspoon vanilla extract
1 1/3 cup of all purpose flour (I used King Arthur’s)
1 teaspoon ground flax seed meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup of dark or milk chocolate chips
In your stand mixer, paddle attached, cream the melted butter, sugars, peanut butter, egg and vanilla together.
In a separate bowl, sift the flour, powder, soda, flax and salt together. Then in thirds, add this mixture to the stand mixture and blend until just incorporated. The dough will be crumbly. Refrigerate for 1 hour.
Preheat your oven to 350 degrees. In a 8×8 or 9×9 glass pan – spray baking spray with flour on the bottom and the sides. Then add a larger piece of wax paper over top fitting into the corners. Spray that with the baking spray as well. Then dump your cookie mixture in the the pan pressing firmly until you have an even level of batter. Bake for 18 minutes or so. Until the dough is firm to the touch and lightly golden. Then remove and pour your chips over the top, spreading them out evenly. Place back in the oven and bake for another 2-4 minutes. Remove and spread the chocolate evenly. You can add additional peanut butter in and swirl it if you like or leave it with a plain chocolate layer.
— Knead to Cook