Not sure if I mentioned this earlier in the week or not but my parents are heading up here tomorrow morning. I’ve got my fingers crossed that whatever is being filmed infront of my apartment right now is done by tomorrow otherwise parking is going to be a nightmare! Anyway…my step-dad LOVES peanut butter, I mean really loves the stuff. Last time they came up he just missed a delicious batch of peanut butter white chocolate chip cookies, since my brother, his girlfriend Alex, Jared and I scarfed them down the night prior I felt bad for not saving him a couple. So this week I’ve made a couple treats involving peanut butter, and I’ve got another to add to the peanut butter mix…
They’re flourless chocolate cookies, a recipe I got from Self.com. That should tell you that they’re at least lower in calories! Just 55 a piece, not to bad for being mostly pure chocolate. I decided to switch it up a little and throw in some Reese’s Peanut Butter Chips. Delicious! They’re light, they aren’t overly sweet and they stayed nice and chewy the next day. The original recipe has walnuts in it, but I’ve got to say that I enjoy peanut butter much more!
Reese’s Peanut Butter Chip Flourless Chocolate Cookies
1 1/2 cups confectioners’ sugar
1/4 cup plus 1 1/2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 egg whites
1/2 teaspoon vanilla extract
1 cup Reese’s peanut butter chips
Position 2 racks in the upper and lower thirds of the oven. Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
Let cool. Mix sugar, cocoa and salt in a bowl. Add egg whites and vanilla; beat with a fork or an electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.) Fold in peanut butter chips.
Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 10-12 minutes. Repeat with remaining batter.
Store in an airtight container at room temperature for up to 1 week. Makes about 30 cookies.