I think I have a cookie infatuation.
Cookies are a beautiful thing. As handheld, portion-controlled bites of satisfying baked goodness, cookies can actually be good for you when you combine a healthy recipe with a little self control. Okay, when they look like this it takes a lot of self control. Anyways….I went crazy in the cookie department recently, making my oh-so-popular Cake Batter Sugar Cookies in addition to a new recipe. Allow me to introduce to you the PB2 Chocolate Chip Cookie:
PB2 is the new healthy take on peanut butter. Peanut butter can be good for you, if you choose not to eat half a jar in one sitting. For those of you like me who have a hard time taking the spoon out of the peanut butter jar, you have to try PB2. The makers of PB2 take peanuts and press them, removing 85% of the fat and oil. What you get is a jar of powder that with the addition of water turns into peanut butter for only 45 calories per 2 tablespoons! PB2 may not taste like your typical Jif of Skippy brand peanut butter, but it is not a bad way to get a peanut butter fix. Also, PB2 works wonderfully in baking, specifically in this recipe. Give it a try!
PB2 Chocolate Cookies (Makes 12-18 cookies)
- 1 cup of all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup of butter, softened
- 6 tablespoons granulated sugar
- 6 tablespoons of light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons of PB2 chocolate peanut butter
- 1 package Hershey’s chocolate chips (or chocolate eggs-I was making this batch right after Easter Sunday)
Preheat over to 375 degrees F. In a bowl, combine flour, soda, and salt. In another bowl, cream the butter ans sugar. Next, beat in the egg and vanilla until creamy. Add the flour mix from the other bowl and blend. Then add the PB2. Mix well. Next, stir in the chocolate chips. Drop rounded cookie dough onto your baking sheet. Bake for 10 minutes or until lightly golden. Let your cookies cool and then store them in a container with a lid.