If I had any mini peanut butter cups on hand (like I used in these cookie) or Reese’s pieces, you can bet they’d be in there too. As it was, these were star players with everyone who tasted them, though I’m sure their waistlines weren’t as thrilled as their tastebuds :-). Moderation, though – whether in the case of these cookies or those multi-buy deals at the mall – is something that’s never bad in droves!
Double C Double P Cookies
Slightly adapted from Jenny of Picky Palate
Makes 26
½ cup butter
¼ cup shortening
1 cup white sugar (I'd reduce this to ¾ cup next time)
½ cup brown sugar
½ cup EggBeaters egg substitute (or 2 eggs, beaten)
1 tsp vanilla
¾ cup crunchy peanut butter (not natural-style)
1 cup flour
¾ cup oat flour
1 tbsp cornstarch
1 ¼ cups cocoa powder
2 tsp baking soda
¼ tsp salt
½ cup white chocolate chips
1 cup mini chocolate chips
1 cup pretzels, coarsely crushed
- Preheat oven to 350F and grease cookie sheet. (I used a cookie sheet with a silpat liner).
- In a large bowl, cream together the butter, shortening and sugars until light and fluffy.
- Add EggBeaters, vanilla and peanut butter, beating until well combined.
- In another bowl, combine the flours, cornstarch, cocoa, baking soda and salt.
- Add to wet ingredients, mixing well, then stir in chocolate chips and pretzels.
- Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake 9-11 minutes (they will still be soft in the center).
- Allow cookies to cool on baking sheet for 5 minutes, then move to a wire rack to cool completely.
Calories: 243.4
Total Fat: 13.2 g
Cholesterol: 9.8 mg
Sodium: 131.9 mg
Total Carbs: 32.2 g
Dietary Fiber: 2.9 g
Protein: 4.8 g
Those look wonderful! I know my whole family would love them. I love how you took the picture of the cookies with the paper bag. It looks beautiful that way. Have a great day :)
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