Healthier Peanut Butter Chocolate Chip Cookies

If there are two things in this world that I love it has to be:

1. the combination of peanut butter and chocolate.
2. cookies.

So, when I made and consequently devoured these peanut butter chocolate chip cookies, I knew that I had hit the jackpot. Not only are they extremely delicious, but they are - gasp - not too bad for you! These cookies are healthier than most, so you won't have to feel bad after eating two, or you know, six of these little guys. And as if it could get any better, the ingredients are all things that everyone should have on hand! Plus, these are easy peasy to make.

So, if you, like me, are getting battered by this winter storm, and you, like me, are not sure what to do with your day, I highly recommend doing what I did, and make these cookies and then sit down with a good book, or like me, watch some guilty pleasure TV and just relax! The cookies end up being nice and chewy, just the way I like them!

Peanut Butter Chocolate Chip Cookies (makes 24)

Ingredients

1/4 cup granulate sugar
1/4 cup brown sugar
1/3 cup smooth peanut butter
1 egg
1/2 tsp vanilla
1 1/4 cups whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 cup mini chocolate chips

Directions

In a large mixing bowl, combine the sugars, peanut butter, egg and vanilla. Beating at medium speed until well combined, about 2 minutes.

Add in the dry ingredients, excluding the chocolate chips, and beat at low speed until combined, about 2-4 minutes. Now stir in your mini chocolate chips.

Remove dough from bowl (it will be quite runny) and shape it into a log, or a disk, wrapping in plastic wrap and placing in the freezer for 20-30 minutes.

Now would be the time to preheat your oven to 375 and line your two cookie sheets with wax paper.

Using a cookie scoop, or a teaspoon, break off a small about 1 to 1.5 inch piece of dough and roll it between your palms to create a well shaped ball. Place it on the cookie sheet and slightly flatten with the back of the spoon. Repeat with all cookies.

Bake for 7-9 minutes, or until cookies are set. Be sure to cool completely before storing!

And there you have it, a nice peanut butter chocolate chip cookie, that you won't feel too bad about after indulging!

- Lou

Ginger Molasses Cookies

Ginger molasses cookies, I first tried these at Starbucks, where they are just divine! But these, these cookies are a new recipe for the repertoire. They are perfect.

Word on the street is that there is a big storm coming our way, and I'm not too sure if I've mentioned this yet, but I hate snow. I know, very un-Canadian of me, but I'm just not a fan! It looks pretty and all, but actually being out in the snow, trudging through the snowbanks, all the while your feet end up soaking and freezing just doesn't appeal to me. Although, now that I think of it, there is one way that I enjoy the snow... sitting on the couch, curled up in a warm blanket, watching it fall, sipping on some hot chocolate and eating these ginger molasses cookies or just any other holiday cookie in general. That for me, is the ideal way to enjoy snow; somewhere warm.

I would still rather be on a warm Islands somewhere in the Caribbean, but until then, I'll just enjoy my cookies.

Ginger Molasses Cookies (makes about 24)
Recipe from: One Cake Two Cake

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
1 teaspoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground cloves
3/4 cup unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/4 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup molasses

Directions

Preheat oven to 375 degrees and line two baking sheets with parchment paper.

Combine the dry ingredients, flour, baking soda, salt, ginger, cinnamon, allspice, and cloves in a bowl.

Soften the butter in the microwave for about 10 seconds (it may need more). Beat the butter until light and fluffy, about 2 minutes, add in the brown sugar and 1/2 cup granulate sugar and continue mixing for another 3 minutes.

Add in the egg, vanilla and molasses and beat at medium speed for 30 seconds.

Add in the dry ingredients in one addition and beat until just combined another 30 seconds or so.

Place remaining 1/4 cup of granulated sugar in bowl. Scoop out dough in about 1 tbsp scoops, and roll into a ball, then roll the ball in the granulated sugar and place on the prepared cookie sheets about 1 or 1 1/2 inches apart.

Bake in the oven for 11-12 minutes, they should be cracked and the cracks should still look raw.

Let them cool for 5 minutes on the dish and then move to a cookie rack or a plate and let them fully cool.

Tell me what you think about these, anyone who tried them immediately fell in love!

- Lou

Chocolate Snow Caps

Since it is cookie week, I've decided to start the week of with a cookie recipe instead of my usual Meatless Monday recipe, and today it's Chocolate Snow Caps day. And let's also point out that they have a subtle hint of coffee. Now, let's just take a moment and think about what these cookies are? And by that I mean pure heaven. Did you hear about last week how The Cookie Monster (or is it Veggie Monster now? haha!) uploaded a video saying he wanted to host SNL... yes, I did say that The Cookie Monster wants to host SNL. (Personally, I would rather see Buddy the Elf host...).

Anyway, all this talk of cookies basically means that cookies are on the brain. Have I got you thinking, sorry, I mean craving, cookies? Woops, sorry! Guess you'll just have to whip up a batch of these.

Chocolate Coffee Snow Caps (makes 18)
Recipe adapted from: Martha Stewart

Ingredients
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 1/2 tsp instant coffee
1 tsp baking powder
1/8 tsp salt
4 tbsp unsalted butter, room temperature
2/3 cup packed brown sugar
1 egg
4 oz semi sweet chocolate
1 tbsp milk
1/3 cup confectioners sugar (for coating)

Directions

Preheat oven to 350 degrees.

Melt chocolate over a pan of boiling water, taking it off and allowing it to cool before it's ready to be added to the other ingredients.

In a bowl whisk flour, cocoa powder, espresso baking powder and salt together.

In a separate bowl using an electric mixer beat butter and brown sugar together until light and fluffy. Next beat in the egg and mix in cooled chocolate.

Add the dry ingredients in two to three additions, mixing well in between. Finally mix in the milk and shape dough into a disk and wrap in plastic and put in the freezer for about 30 minutes or until firm and easy to work with.

Line two baking sheets with parchment paper and prepare a bowl with your icing sugar. Shape dough into 1-inch balls - I used a cookie scoop as it made them more uniform in size. Roll the balls in the sugar coating and place on cookie sheet about 2 inches apart. The cookies will spread during baking.

Bake for 12-14 minutes until the cookies have spread and are cracked on top. The cookies will be soft to the touch. Allow them to cool completely before delving in!

This first batch of cookies will be perfect for cookie week, as well as a wonderful addition to your holiday baking!

- Lou