Double C Double P Cookies
Nutritional Info
- Servings Per Recipe: 26
- Amount Per Serving
- Calories: 243.4
- Total Fat: 13.2 g
- Cholesterol: 9.8 mg
- Sodium: 131.9 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 2.9 g
- Protein: 4.8 g
View full nutritional breakdown of Double C Double P Cookies calories by ingredient
Introduction
Slightly adapted from Jenny of Picky Palate's Double Chocolate Covered Pretzel Peanut Butter Cookies, I didn't have chocolate covered pretzels but I compensated by adding some decadent semisweet chips instead. The salty, crunchy snap of the pretzels and the bitterness from the cocoa powder perfectly balance the white chocolate pieces too. Slightly adapted from Jenny of Picky Palate's Double Chocolate Covered Pretzel Peanut Butter Cookies, I didn't have chocolate covered pretzels but I compensated by adding some decadent semisweet chips instead. The salty, crunchy snap of the pretzels and the bitterness from the cocoa powder perfectly balance the white chocolate pieces too.Number of Servings: 26
Ingredients
-
½ cup butter
¼ cup shortening
1 cup white sugar
½ cup brown sugar
½ cup EggBeaters (or 2 eggs, beaten)
1 tsp vanilla
¾ cup crunchy peanut butter
1 cup flour
¾ cup oat flour
1 tbsp cornstarch
1 ¼ cups cocoa powder
2 tsp baking soda
¼ tsp salt
½ cup white chocolate chips
1 cup mini chocolate chips
1 cup pretzels, coarsely crushed
Directions
Preheat oven to 350 degrees and grease cookie sheet. (I used a cookie sheet with a silpat liner)
In a large bowl, cream together the butter, shortening and sugars until light and fluffy.
Add EggBeaters, vanilla and peanut butter, beating until well combined.
In another bowl, combine the flours, cornstarch, cocoa, baking soda and salt.
Add to wet ingredients, mixing well, then stir in chocolate chips and pretzels.
Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake 9-11 minutes (they will still be soft in the center).
Allow cookies to cool on baking sheet for 5 minutes, then move to a wire rack to cool completely.
Number of Servings: 26
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, cream together the butter, shortening and sugars until light and fluffy.
Add EggBeaters, vanilla and peanut butter, beating until well combined.
In another bowl, combine the flours, cornstarch, cocoa, baking soda and salt.
Add to wet ingredients, mixing well, then stir in chocolate chips and pretzels.
Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake 9-11 minutes (they will still be soft in the center).
Allow cookies to cool on baking sheet for 5 minutes, then move to a wire rack to cool completely.
Number of Servings: 26
Recipe submitted by SparkPeople user JO_JO_BA.