Recipe by ChardonianCook
These will be THE LAST peanut butter chocolate chip recipe you try! YUMM. These taste really sinful, but they are actually healthy for you. I adapted this recipe from the classic nestle one. (shh...I think these are even BETTER) They are very thick, soft, and chewy cookies and I promise you that NO ONE will be able to eat just one. I hope you enjoy baking (and eating) these as much as I do.
Top Review by healthytravelgirl
These are soo good! I used all organic ingredients and loved the batter so much it was hard to get it on the cookie sheets. The chilling of the batter really helped also. Thanks!
- 1 cup all-purpose flour
- 1⁄4 cup whole wheat flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, cold
- 1⁄4 cup unsweetened applesauce
- 2 teaspoons honey
- 1⁄2 cup dark brown sugar, packed
- 1⁄2 cup granulated sugar
- 1⁄2 cup peanut butter
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips (I like to use Ghirardelli)
Directions See How It's Made
- Combine all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt together in a medium mixing bowl; set aside.
- Beat butters, sugars, applesauce, and honey on medium speed until creamy, about 3 minutes.
- Beat in egg and vanilla.
- Gradually beat in flour mixture, just until combined.
- Scrape down bowl (for flour buildup on the sides) and stir in chocolate chips.
- Set OVEN to 375ºF (If using dark or nonstick pan, lower temperature to 350ºF).
- Drop dough by rounded tablespoon onto ungreased cookie sheets.
- Bake 8-10 minutes or until edges are set but centers are still soft; cookies should NOT be browning yet.
- *optional: You can quickly chill dough or dropped cookie dough on baking sheets in the freezer 10-15 minutes before baking, for a thicker cookie.
- You can also position oven racks to top and bottom thirds of oven; halfway through baking, rotate cookie sheet top to bottom and front to back.