Chocolate Peanut Butter Cookies

‘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.

Ingredients

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

Directions

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.

Breakdown

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!