‘Twas the night before a holiday game day and I needed a quick and easy cookie to bake and bring with me.
As much as I wanted to bake a fun holiday themed cookie, chocolate and peanut butter was calling my name.
I have made regular peanut butter cookies a number of times. I usually try to get away with using egg white to make them healthier and last time I also to substituted stevia for regular sugar. Boy, was that a baking fail.
This time, I still included egg whites, but decided to keep the regular sugar and get creative in a different way. How about using half regular and half chocolate peanut butter?
Such a good decision.
1/2 cup creamy peanut butter
1/2 cup chocolate peanut butter
3 tbsp. egg white liquid (or 1 regular egg)
1 cup sugar
prep time: 5 minutes
cook time: 12 minutes
servings: about 14 cookies
1. Preheat oven to 325°F.
2. Mix all ingredients together in a large mixing bowl.
3. Shape dough into small 1 1/4″ balls. Place about 3 inches apart on a cookie sheet.
4. Flatten in a crisscross pattern by using a fork.
5. Bake for 12 minutes. Cool on baking sheets for a minute, then transfer to rack and cool.
Couldn’t be easier!
I made a double batch by simply doubling all of the ingredient portions.
(1 cup regular + 1 cup chocolate peanut butter + 6 tbsp. egg whites + 2 cups sugar).
Mix all ingredients together in a large mixing bowl.
Consistency will be thick.
Roll dough in the palm of your hands and shape into small 1 1/4″ balls.
Flatten in a crisscross pattern by using a fork.
Put ’em in the oven for a good 12 minutes.
Color will lighten with the chocolate peanut butter (as opposed to darken when just using regular peanut butter).
Cool on baking sheets for a minute, then transfer to rack and cool.
Serve + enjoy!