Hi friends! Welcome to any newcomers! I just realized that when I had my new blog make-over and switched my email subscription to Mail Chimp, it was never activated therefore hasn’t been sending out emails of new posts! Oops. I think I got it figured out, so once I confirm the emails are being sent, I will delete the old one. Please bear with me if you receive two emails from Nutritious Eats today!
And you might be surprised to see cookies on a healthy food blog, but you guys who know me that I am all about moderation. Sometimes the “made-over”, “healthy” desserts just don’t do it for me. It leaves me wanting what I should’ve just had in the first place….the real thing!
With that being said, we are all different… so if those “lightened-up” desserts work for your cravings, then by all means, go for the healthier dessert. Just don’t over-do it, thinking because it’s a “healthier” recipe you can have it all the time.
I limit our dessert to the weekends so that I can eliminate whiny requests from my children for dessert during the week. It works for us and when we do have something on the weekend, it’s always homemade and totally worth it.
I have been thinking about making these cookies for weeks now, a good sign that it’s worth the splurge! It’s funny because as much as I love peanut butter, peanut butter cookies aren’t my favorite. They just fall a little flat in the cookie department in my opinion.
I started wondering why you don’t see a lot of peanut butter chocolate chip cookies out there. You see peanut butter, and you see chocolate chip, but not the combo very often. Which is totally crazy because it’s pretty much the best combo ever.
I just took a basic peanut butter cookie recipe and added big fat bittersweet Ghirardelli chocolate chips. I love them because they are giant chips and not overly sweet.
The great thing about cookie recipes is that you can freeze half of the dough if you don’t need a bunch of cookies lying around the house. Like me!!
And for any new subscribers, I don’t post a lot of splurge-worthy recipes but when I do, it’s typically for dessert.
For other lighter dessert options check out….
Back to the healthy stuff next time. Have a great week!
- ½ cup roasted peanuts (I used unsalted)
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, melted and cooled
- 1 cup firmly packed dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup natural chunky peanut butter
- 1 bag (2 cups) 60% cacao bittersweet chocolate chips
- Preheat oven to 350 degrees. Line baking sheets with silpat or parchment paper.
- Place nuts in a food processor and pulse until chopped. Combine the flour, baking soda, baking powder, salt in a medium bowl.
- In a large mixing bowl, cream the cooled melted butter with the brown and white sugar until smooth. Add the eggs, vanilla and peanut butter and beat until smooth.
- Stir in the flour mixture until combined. Add the chopped peanuts and chocolate chips and stir well. Place the bowl in the refrigerator for 15 minutes (or longer) to firm up a little.
- Scoop out a heaping tablespoon and gently roll in ball. Place on the baking sheets, a few inches apart. Using the back of a fork, press down gently on each cookie twice, in opposite directions to make a criss-cross pattern. Bake for 13-14 minutes or until lightly browned.