So, I fully intended to write this recipe post yesterday.... I photographed it on Saturday thinking I'd be all organised and have the photos edited so it would be all ready to go - but then Sunday happened.
We went to church and hung out with our sunday school kiddos.
We hung around after church to talk and catch up with our friends.
We came home to eat lunch and bask in the sunshine.
We started sanding back all of the wood work in my future office.
We danced around to music that had to be turned up way too loud just to hear it over the electric sander.
We rushed out for a quick supply run - including new face masks because we were now sure we were exhaling dust clouds.
We continued sanding and sanding and sanding.
We took a break to cook and eat dinner.
And then we divided up the last of these cookies for dessert.
I never even thought about the post until this morning... and I almost left the recipe to share with you tomorrow.... but I decided this recipe was too good not to share right away.
These cookies are beyond delicious.
With melty peanut butter chips and a rich chocolate cookie base, they've become a favourite in our house and we always have some dough in the freezer to make a quick batch of cookies.
They're lightened up - lower in fat and lower in sugar - but no one will know!
So let me share the recipe with you! >>
Easy Lightened Up Peanut Butter Cup Cookies
gluten free, lower fat, lower sugar, kid friendly, freezer friendly
makes 24 small cookies or 12 large cookies
4 tbsp (55g) butter, softened
1 egg
2 tbsp milk
1 cup (120g) gluten free plain flour
1/4 cup (25g) unsweetened cocoa powder
1 tsp baking soda
Pinch of salt
~3/4 to 1 cup peanut butter chips
- In a mixer, cream your butter and sugar until light and fluffy - scraping down the sides every now and then to ensure everything is incorporated.
- Add in your egg and milk and mix until combined, scraping down the sides to ensure everything is mixed together.
- Sift in your flour, cocoa powder and baking soda and add your salt.
- Mix on low until combined.
- Stir through your peanut butter chips.
- Chill your dough in the fridge for 1/2 an hour to an hour (or 2-3 hours/overnight if you want thick cookies like the ones pictured).
- Preheat your oven to 180C/355F. Line three to four baking sheets with baking paper and set aside.
- Scoop and shape your cookie dough into balls and flatten onto your tray. If you chill your dough for longer, you want to flatten them quite a lot as they won't spread whilst baking - but if you've only chilled the dough for a short time they will spread a little.
- Bake for 10-12 minutes or until the edges are crisp. The cookies will firm up once they've cooled.
- The dough can also be frozen (unbaked dough) to defrost and cook later on. We wrap the leftover dough firstly in baking paper and then place them into a zip lock bag. Simply leave them on the counter to defrost for 20-30 minutes and bake!
- Baked cookies will keep for 2-3 days in an airtight container at room temperature.
But tell me, how was your weekend?
What's the best thing you ate over the last few days?
