(If you are not familiar with it, the recipe is made with Peanut Flour, and it is a Fuel Pull!) I have received so many messages and seen FB posts from people who are loving the Chocolate Peanut butter recipe. These cookies will be a great little tool to add to your recipe box - you can enjoy them without going calorie crazy! I eat these Chocolate Peanut Butter Cookies as a FP, but be aware of the other fat sources you are consuming.Īnother fun fact about these cookies - they only have 26 calories each! Yes, you read that correctly - 26 calories! ( I know, as Trim Healthy Mamas, we do not count calories, but we try not to abuse them either. The recipe does contain one whole egg, which is considered an S fuel, but spread out over 20 cookies, there is only 1 gram of fat per cookie. If you are unfamiliar with an ingredient, don’t worry, I have substitutions listed for you below! If you are a Trim Healthy Mama, you probably already have all the ingredients in your cupboard. But they are good after they have cooled as well, making them just a tad bit chewy around the edges.īut perhaps the thing I love most about these cookies is how easy they are to make. They are good right out of the oven - a little fudgy, melty, sweet perfection. I tweaked the recipe to make it Trim Healthy Mama friendly, and I am delighted with the results! All of my kids and my husband gave this recipe the thumbs-up! This got my thoughts turned toward my own Chocolate Peanut Butter recipe and I begin to wonder if I could make a similar cookie using my own peanut butter. She had posted a recipe for Nutella Cookies. There are affiliate links used in this post.)Īs I was scrolling through Instagram the other day, a post by izyhossack caught my attention. I am also an affiliate with Trim Healthy Mama. (We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. This recipe is completely sugar free, dairy free, low carb, keto friendly, and can be enjoyed as a Trim Healthy Mama FP recipe! (Best of all, they only take about 20 minutes to make!) Soft, a little chewy and a little cakey, these sweet Chocolate Peanut Butter Cookies are filled with chocolate flavor and perfect with a cup of coffee. If you’ve made a batch of cookies and they’ve cooled completely, you can microwave one for 5-10 seconds to heat it up before eating.Jump to Recipe - Print Recipe Chocolate Peanut Butter Cookies The flavor is much better with dark chocolate chips. I find that the flavor of milk chocolate chips gets lost in these cookies. You want to use something similar to creamy Skippy or Jif – they have sweeteners and stabilizers already mixed in which helps produce the best flavored cookies. While natural peanut butter certainly has it’s place in the culinary world, it’s not in these cookies. Use creamy, non-natural peanut butter like Skippy.I take them out of the oven as soon as they turn slightly golden brown around the edges. Mine were ready in 10 minutes, but depending on your oven it can take up to 12 minutes. If you end up with a hard batch of cookies, bake the next batch for less time. I can’t stress this one enough! The baking time can affect the texture of the cookies greatly, and slightly underbaking them makes them softer and chewier. This can result in tougher, more dense cookies, and we want them to be chewy and soft. Tips for making perfect peanut butter chocolate chip cookies Allow to cool slightly – these really taste the best while they are still slightly warm! Bake your cookies for 10 minutes in a 350☏/185☌ oven, just until the edges are slightly browned. If you bake the cookies directly from the freezer, expect to add a few extra minutes to the baking time. Then, bake whenever you are ready to eat your cookies.
Alternatively, you can pre-roll your cookie dough balls and put them into a storage container and place them in the fridge or freezer. Place the cookie sheets directly in the refrigerator to chill for 30-45 minutes. You can either flatten the dough into a disc and chill for 1 hour in plastic wrap, or pre-roll your cookie dough into balls (2 tablespoons/40g each) and place them directly on a parchment-lined cookie sheet. Mix together until just combined, then gently mix or fold in chocolate chips. Then, add the egg and vanilla extract and combine. Use a rubber spatula to scrape down the sides of the mixer to incorporate all the ingredients.
#Chocolate peanut butter cookies how to#
How to make peanut butter chocolate chip cookies
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