We all have those recipes that we wish were more healthy for us so that we could enjoy them more often.  Well, we took our double peanut butter recipe and kicked it up a notch! We added whole wheat flour, substituted coconut palm sugar for brown sugar, replaced half the butter with peanut butter and added in peanut butter filled chocolate chips (thanks Nestle!).  The result?  A slightly chewy, peanut buttery cookie with hints of semisweet chocolate that begs for a glass of milk alongside it.  Go ahead, take one (and don’t feel so guilty)!

 

Double Peanut Butter Cookies

Makes 1 1/2-2 Dozen, depending on size

1/2 C Unsalted Butter

1/2 C Creamy Peanut Butter (can substitute natural peanut butter)

3/4 C Sugar

3/4 C Coconut Palm sugar

2 Eggs

1 Teaspoon Vanilla

1 1/2 C Whole Wheat Flour

1 C All Purpose Flour

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1/4 Teaspoon Salt

2 Bags Nestle Peanut Butter Filled Chips (Or Any Chocolate or peanut butter chips you like)

 

Method:

Cream the butter and peanut butter together in a stand mixer.  Add the sugars and cream until light and fluffy, about 1 minute.  Add the eggs, one at a time, beating well and scraping the bowl after each addition. Add the vanilla.

In a separate bowl, sift the flours, baking powder, baking soda, and salt together.  Add to the butter mixture and mix until just incorporated.  Add the chocolate chips.

Bake at 375 Degrees on parchment lined sheet trays for about 10-14 minutes, rotating the pan halfway through.  Transfer to a wire rack to cool.