Week
6

Since It’s Friday

Since it’s Friday, a lot of things can be justified.

I might drink an extra cup of coffee in the morning (and another one in the afternoon).

I might take extra time to get outdoors.

I may not make my bed, since it’s Friday.

I might eat dinner out and NOT think about the calories I’m consuming.

I may let Lucy stay up later than normal.

I may leave the vacuuming until tomorrow.

I might make cookies in the afternoon, just so I can eat them after lunch AND dinner, since it’s Friday.

Since it’s Friday, I’m posting an extra recipe. AND because I made cookies. AND because I want someone else to indulge with me…since it’s Friday. Please make them. Please eat them. And please don’t feel guilty.

Believe me, I am the first to gawk at a healthy dessert recipe. Let my health foods be healthy and my treats be fattening. However, I have always been curious about using natural peanut butter in peanut butter cookies and wondered if this healthier substitute would even be noticeable.

After seeing a recipe using the natural nut butter I was inspired to recreate this recipe on my own. I threw together this recipe, adding in a few healthy ingredients along the way. The result? A crumbly, buttery, fragrant, decadent, chocolaty, peanut buttery cookie like I have never before tasted. There is NO reason to add butter to peanut butter cookies, NO reason to use that oily, sweetened regular peanut butter, and now NO reason not to eat (at least) two of these cookies!

The best thing you can do when you make these is form them small, so that you can eat can eat a bunch without feeling guilty. Besides, they have protein and hearty grains in them so they might as well be a health food.


Natural-Peanut-Butter Cookies

¾ cup sugar (can use ½ cup white, ¼ cup brown OR all white)
1 egg
1 cup natural peanut butter
1 tsp vanilla extract
1 tsp baking soda
¼ tsp salt
2 TB wheat germ (optional, but delicious!)
¼ cup whole wheat flour
Semi-sweet chocolate chips, I used minis

Combine the egg and sugar in a medium bowl. Whisk vigorously, until the mixture reaches a pale color. Add vanilla and peanut butter and stir, with a spatula, to combine.

*TIP* To prevent the peanut butter from sticking to the measuring cup, spray it with cooking spray before measuring.

In a separate bowl stir together the baking soda, salt, wheat germ, and flour. Add to the wet ingredients and mix until the flour mixture is completely incorporated. Roll the cookie dough into balls and place on a parchment paper-lined (or non-stick) cookie sheet. If you’d like, use a fork to press down the dough. Bake for 7-8 minutes in a 350 degree oven or until the tops are slightly brown.

Let the cookies rest on the baking sheet for several minutes before moving them onto a cooling rack. Beware, these cookies are extremely tender, so be especially careful when you move them or else you may end up with peanut butter cookie crumbles.

Not that cookies crumbles are all that bad. In fact, they taste fantastic on top of ice cream. You should do that.

After all, it is Friday.

Comments
9 Responses to “Since It’s Friday”
  1. Lisa B says:

    What temp do we bake these at? Thanks!

  2. lynne says:

    Yum these look amazing! Great tip for measuring peanut butter. I’m going to have to try that next time I make pb cookies!

  3. Hi,

    I made these! Great post. I made them this morning. Sooooo flippin’ delicious and I blogged about it to – giving you full credit of course. Thank you!!!

  4. Jenny Lasslett says:

    I just popped these in the oven and can’t wait for them to out! I used dark chocolate chips instead of semi-sweet and yes I added WAY too many!

    Thanks for the amazing recipe and your amazing talent!

    PS- I’m still waiting for the thin mint cookie recipe you used to make when we were kids!

  5. Houry says:

    Loved them, just made them.. I only prefer it with a bit less sugar.. but it’s yummy :)

  6. Erica says:

    Do you use a sweetened natural peanut butter or one that is completely sugar free? I like Crazy Richard’s but I have made cookies w. it before and they were too dull due to the lack of sugar? Thanks!

    • jenny says:

      I used the completely sugar-free kind. I like the Trader Joe’s brand because it has a much better consistency than a lot of other natural peanut butters I’ve used before. It makes the cookie a much better consistency.

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  1. [...] came across a recipe for some peanut butter and chocolate chip cookies that looked marvelous. Here’s the deal. There are about 17.9 ba-gillian recipes for cookies [...]



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About Me

I am a stay-at-home mom of Lucy, my sweet baby girl, and wife to Jeremiah, my fun, crazy, and spontaneous husband. We are foodies at heart–especially when it comes to coffee and Mexican food (not together). We love hiking, making music together, watching 30 Rock and eating Edwards Hershey’s Creme Pie. Read more about the Gourmade At Home challenge here!

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