Chocolate chip cookies are great on their own, don’t get me wrong, but sometimes I’m craving just a bit more. Enter the thought of peanut butter.
It’s no secret that peanut butter is one of the most amazing flavors in the whole entire world. It can be sweet, it can be savory, it can be paired with fruit, it can be paired with chocolate. Today we’re pairing it with a cookie.
Originally the idea for this recipe was a chocolate chip cookie with a peanut butter frosting. However, someone, perhaps the person who is writing this right now, adding a bit too much liquid and it came out too thin. No worries, though, I fixed it. The peanut butter frosting was turned into a peanut butter glaze.
I think it’s even better that way because you get to be messy!
These cookies are delicious, there’s no doubt about that, but I don’t think they’re for everyone. The chocolate chip cookies themselves are on the cakey side, and the peanut butter glaze isn’t the super sweet peanut butter flavor you may be expecting.
However, if you’re up for something a little bit different, you have to give these cookies a try. No really, you have to.
Peanut Butter Glazed Chocolate Chip Cookies
- 1 egg white
- 2 tbsp applesauce
- 2 tbsp yogurt
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 1 tbsp turbinado or brown sugar
- 1/2 cup whole wheat flour
- 1/2 cup spelt flour
- 1/2 tsp baking soda
- pinch salt
- 1/2 tsp cinnamon (If you like cinnamon in your cc cookies)
- 2 tbsp milk
- 3 tbsp water (or more milk)
- 1/2 cup mini chocolate chips
- 1/2 cup plain greek yogurt
- 1/4 cup peanut flour or PB2 or regular peanut butter
- 3 tbsp milk
- 1/2 banana
- 2 tbsp water (or more milk)
- Preheat oven to 350F.
- In a small bowl, mix together egg whites, applesauce, yogurt, vanilla, maple syrup, and sugar.
- Place all dry ingredients, except chocolate chips, in a large bowl. Mix together.
- Pour egg white mixture into flour mixture. Add in milk and water and mix until a thin cookie dough forms.
- Fold in chocolate chips.
- Line a baking sheet with a Silpat mat or parchment paper. Drop cookie dough, in 1 tsp amounts, onto baking sheet. Spread out dough to form a cookie shape.
- Bake for 7 minutes. Let cookies cool a few minutes on pan before transferring to a drying rack to cool completely.
- Place all ingredients in a food processor or blender. Blend until completely smooth.
- Just before serving time, pour a bit of glaze on top of each cookie. This can get messy 🙂
- If you have any leftovers, store them in a container in the fridge.
- Recipe makes 20-25 cookies.
Enjoy the recipe, guys!
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