Peanut Butter Chocolate Chip Cookies
Keep plenty of these peanutty-good snacks on hand for lunch bags and after school. Baked on your Baking Stone, these cookies are a melt-in-your-mouth treat.
- 1/2 cup reduced-fat creamy peanut butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 3 tablespoons skim milk
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini semi-sweet chocolate morsels
Preheat oven to 375°F. In Classic Batter Bowl, combine peanut butter, sugar and brown sugar; mix well with Mix 'N Scraper®. Stir in egg, milk and vanilla. Add combined flour, baking soda and salt. Mix well until blended. Stir in chocolate chips.
Using Small Scoop, drop cookies 2 inches apart onto Rectangle Stone. Flatten slightly with Measure-All® Cup dipped in granulated sugar. Bake 10-12 minutes or until lightly browned. Cool cookies on Stone 3-5 minutes; transfer to Stackable Cooling Rack.
- 3 dozen cookies
servings of 2 cookies
Nutrients per serving:
Approximately 166 calories and 6 grams of fat