Hello, my name is...Cookie Monster. (Photo courtesy of No Whine with Dinner)
I'm a sucker for peanut butter and chocolate. Seriously. I'd do almost anything for a Reese's Peanut Butter Cup, and I really would do anything for a Reese's Peanut Butter Egg (you know, the kind that comes out around Easter and has the ideal chocolate to gooey peanut butter ratio). So imagine my surprise (and glee!) when I turned to page 183 of a new cookbook by Janice Newell Bissex, R.D., and Liz Weiss, R.D., called No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms, and found this healthy take on peanut-butter chocolate-chip cookies for only 120 calories a pop.
Peanut Butter Power Cookies? Yes, please! Now I realize that this cookbook is targeted at parents who need help getting their kids to eat right, but big kids need help too—especially when it comes to PB&C.
Peanut Butter Power Cookies
1 cup all-purpose flour
1 cup whole-wheat flour
1/2 cup mini semi-sweet chocolate chips
1/4 cup ground flaxseed or wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
3/4 cup creamy peanut butter
2 large eggs
1/4 cup 1% low-fat milk
1/4 cup canola oil
2 teaspoons vanilla extract
1. Preheat the oven to 350 degrees. Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside.
2. Whisk together the all-purpose flour, whole-wheat flour, chocolate chips, flaxseed, baking powder, baking soda and salt in a medium bowl and set aside.
3. Combine the sugar, peanut butter, eggs, milk, oil and vanilla in a large bowl and beat on medium speed until well blended, about 2 minutes. At low speed, gradually beat in the flour mixture until just combined. Scrape down the sides of the bowl if necessary.
4. Scoop the dough by slightly rounded tablespoons into 1 3/4-inch "blobs," and place on the prepared baking sheets, about 2 inches apart.
5. Bake, 1 sheet at a time, about 15 minutes, or until the cookies are golden brown (when done, the cookies will be about 2 1/2 inches in diameter). Cool for 5 minutes on the baking sheet before transferring the cookies to a wire rack. Repeat with the remaining dough.
NUTRITION FACTS PER SERVING (1 cookie): 120 calories, 6 g fat (1 g saturated fat)