Everyone loves the classic chocolate chip cookie, so we've been on a search for a low-sugar variety that still tastes good. On our quest for sugar-less desserts that are still yummy and satisfying, we found this little gem.
Little is the correct descriptive, but these pint-sized cookies still pack a sweet tooth fixin’ crunch!
Mini Peanut-Chip Cookie Recipe
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 1/4 cup milk (Soy)
• 1 egg
• 1 tsp vanilla extract
• 1/3 cup mini chocolate chips
1. Heat oven to 350 degrees. In medium bowl, whisk together first three dry ingredients, set aside. In large bowl, beat peanut butter and butter on medium speed 2 minutes, or until creamy. (I hand beat it – and it turns out creamy enough.) Add brown sugar and sugar, beat 2 minutes. Beat in milk, egg and vanilla. Fold in dry ingredients until just combined. Stir in chips – chill dough for 15 minutes.
2. For each cookie, roll 2 tsp dough into a ball and place on baking sheet 2 inches apart. With floured fork, flatten each ball into a round, making a crosshatch pattern.
3. Bake at 350 degrees for 10-12 minutes, until lightly browned around edges. Let cool on sheets 1 minute, then transfer the cookies to a rack to finish cooling.
*Original recipe found in Family Circle – "Coach Bess" altered for sugar content.