I’ve been having a hankering for peanut butter cookies as of late. Finally, against my better judgment, I surrendered to my insatiable cravings and made a batch of cookies for my personal enjoyment. I was told that most nutritionists advise against fighting strong cravings. No, I don’t have any buns in my oven yet (excuse the pun) but I do have cravings from time to time. Only this time, I couldn’t resist peanut butter. Peanuts are one of the most popular and pervasive allergies that people have. Fortunately, I’m not one of those poor souls but I do have my fair share with raw coconuts.Peanut is a small annual herb, believed to be originating in the Central Americas from where it spread to rest of the world through Spanish explorers. Today, the nuts are widely cultivated oil seeds and has established as prime commercial crop in China, India, African nations, and the United States of America. Delicious, crunchy, and nutty peanuts are one of the popular oil seeds known to humankind since ancient times. The nuts are enriched with many noteworthy health-benefiting nutrients that are essential for optimum health. They are actually legumes but have almost all the qualities that true nuts like almonds have. Peanuts are low in sodium and low in cholesterol. It is also a good source of Niacin and Manganese. Some peanuts are salted while others are not. I prefer the unsalted version.
These soft chewy cookies contain a sweet and savory balance. Adding bitter sweet chocolate chips enhance the peanut butter flavor. Like always, I found healthier ingredients to use without forfeiting my desire for these cookies. A lot of cookie recipes call for 2 cups of sugar. Personally, I don’t think cookies generally require that large amount. When it comes to baking desserts, I normally don’t exceed over a cup full of sugar. Sometimes I would even use less and for this recipe, I used about a total of 1/2 of a cup. I wouldn’t recommend more than one cup. Nutrition facts vary depending on what brand of peanut butter you decide to use. For this recipe, I used the smooth low sodium natural peanut butter. One of the healthier brands are Skippy Natural Peanut Butter, Smucker’s Natural Peanut Butter,Smart Balance Omega etc. Check your peanut butter guide for healthy peanut butter choices. If these items are not obtainable at your local store, then use the brand with the healthiest nutrition facts. If you don’t like peanut butter, need you not worry. You can experiment with almond butter or nutella spread instead :-). These cookies beg for a tall cold glass of milk.
For this recipe, you will need:
- 3/4 cup of all purpose or cookie flour
- 2/3 cup of whole wheat pastry flour
- 1 teaspoon of baking soda
- 1 large egg
- 1 teaspoon of vanilla extract
- 1/2 cup of brown sugar
- 1/3 cup of honey
- 1 cup of smooth peanut butter
- 1/2 cup of butter/margarine at room temperature
- 1 16 oz. bag of bitter/semi sweet chocolate chips
- Pinch of salt
In a large bowl, mix together the peanut butter, butter, margarine,honey, brown sugar and egg until smooth. Add vanilla. Combine the flours and baking powder; stir into the batter until blended. Fold in chocolate chips. Cover and refrigerate for 30 minutes for dough to set and firm. Preheat the oven to 350 degrees F (175 degrees C). Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork. Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.
Yields about 36 cookies