Are you dreaming of a little healthy cookie with speckles of chocolate? I’ve taken our favorite healthier version of peanut butter cookies and dotted them with a small handful of chocolate chips. These are not too sweet and just right with coffee, tea or a glass of milk. It’s the perfect homemade treat for lunch boxes. They stay soft when you use the demerara sugar found in the baking aisle (a wonderful natural sugar for the new year). I buy ours in bulk at Earthfare. Super Wal-Mart sells it too. White sugar will work in the recipe just as well. Ask me how I know. I’ve baked these for years and started making them with demerara sugar last year.
I often double this recipe and freeze extra for future dessert. Freezing cookies keeps you from eating too many!
- 1/2 cup all natural peanut butter
- 1/4 cup (1/2 stick) softened butter
- 1/2 cup light brown sugar
- 1/4 cup demerara sugar (sugar in the raw)
- 1 egg
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 3/4 cup white whole wheat flour (I use King Arthur)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 to 1/2 cup mini or regular chocolate chips
- Heat oven to 350 degrees
- Beat peanut butter and butter until smooth.
- Add sugars.
- Beat in egg, milk and vanilla.
- Add dry ingredients. Mix on low speed.
- Mix in chocolate chips if desired.
- Using a 1″ cookie scoop or two spoons, place balls 2 inches apart.
- With a floured fork, flatten each ball in a crisscross pattern.
- Bake 12 to 14 minutes or until edges are lightly browned.
- Let cool 1 minute; transfer to a wire rack.
What’s your favorite way to enjoy peanut butter cookies? With or without chocolate chips?