Peanut Butter Chocolate Chunk Cookies
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 149.8
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 219.6 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 1.7 g
- Protein: 4.9 g
View full nutritional breakdown of Peanut Butter Chocolate Chunk Cookies calories by ingredient
Number of Servings: 12
Ingredients
-
1/2 cup PB2, prepared
1/2 cup reduced fat creamy peanut butter
1/2 cup Splenda brown sugar blend
2 egg whites
1 tablespoon vanilla extract
1 teaspoon baking soda
1/2 cup semi-sweet chocolate chips
Directions
1. Using a stand mixer, combine peanut butters, brown sugar, egg whites and vanilla. Beat on medium-high speed until well-combined, about 3 minutes. Stop to scrape down the bowl as necessary.
2. Add the baking soda and mix. Remove bowl and gently fold in the chocolate chips by hand. Place dough in refrigerator and allow to cool at least 2 hours.
3. Preheat oven to 350 degrees, spray a large baking sheet lightly with cooking spray; set aside.
4. Using a 2-inch cookie scoop, place on prepared baking sheet, spaced 2 inches apart. Slightly flatten the dough before baking so the cookies don't stay too domed and puffed while baking, just don't over-flatten.
5. Bake 8 to10 minutes, until edges are set and tops are barely set, even if slightly underbaked in the center. Watch them very closely after 7 minutes.
6. Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.
Serving Size: Makes 12 cookies
2. Add the baking soda and mix. Remove bowl and gently fold in the chocolate chips by hand. Place dough in refrigerator and allow to cool at least 2 hours.
3. Preheat oven to 350 degrees, spray a large baking sheet lightly with cooking spray; set aside.
4. Using a 2-inch cookie scoop, place on prepared baking sheet, spaced 2 inches apart. Slightly flatten the dough before baking so the cookies don't stay too domed and puffed while baking, just don't over-flatten.
5. Bake 8 to10 minutes, until edges are set and tops are barely set, even if slightly underbaked in the center. Watch them very closely after 7 minutes.
6. Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.
Serving Size: Makes 12 cookies