Peanut Butter Chocolate Chunk Cookies

Hello everyone,

Welcome to Tasty Tuesday!!!!

Can I just tell you that I’ve been craving, for a really good cookie.

I really wanted to create a recipe that didn’t have loads of butter and sugar. Which, I know are the ingredients that make for the perfect cookie. Well I am here to share a recipe that has reduced amounts butter and sugar and has zero eggs. The best part is you get the crispness with the chewiness that make’s for cookie perfection. My goal is to add some healthier elements without sacrificing quality and taste. Let’s get started so you can enjoy these for yourself.

Ingredients:

1 1/3 cup all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon Pink Himalayan sea salt
5 Tablespoon organic unsalted butter, at room temperature
1/2 cup organic creamy peanut butter at room temperature
1/2 cup organic brown sugar (DIY Recipe here)
1/2 cup organic cane sugar
1/2 cup unsweetened organic apple sauce
1 teaspoon organic vanilla extract
1 cup semi sweet chocolate chunks
1/2 cup unsalted peanuts

Instructions:

In a medium bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl use an electric mixer, mix the softened butter and peanut butter together until thoroughly blended and fluffy. Add the sugars and beat until smooth. Next beat in the apple sauce and vanilla.

Add the dry ingredients slowly (1/3 at a time) using a spatula fold in until just combined. (You will get a bit of an arm workout but I promise it’s worth it and when you taste these cookies you won’t remember…. Lol.) Gently fold in the chocolate chips and peanuts.

Chill dough in the freezer for 10 minutes or place in the refrigerator for 30 minutes.

Preheat oven to 350 degrees F.
Once ready to bake, scoop dough using 1-inch scoop and place onto ungreased cookie sheet or line your cookie sheet with parchment paper. Bake for 9-10 minutes or until cookies begin to turn a light golden brown and crisp up around the edges. Do not overbake! Remove from oven and let cool on cookie sheet for 3-5 minutes.

Transfer to wire rack to finish cooling. Repeat with remaining dough.

This recipe makes 18 cookies.