- 60
- 27 mins
Ingredients
- PREP 15 minutes REFRIGERATE 15 minutes BAKE at 350" for 12 minutes
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup reduced-fat peanut butter
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1/2 cup packed light-brown sugar
- 1/4 cup plus 1 tablespoon granulated sugar
- 1/4 cup fat-free milk
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1/4 cup finely chopped peanuts (optional)
Preparation
Step 1
1. Heat oven to 350°.
2. In a medium-size bowl, whisk together flour, baking soda and salt. Set aside.
3. In a large bowl, beat peanut butter and butter on medium speed 2 minutes, until creamy.
Add brown sugar and 1/4 cup of the granulated, and beat 2 minutes. Beat in milk, egg and vanilla. Beat in dry ingredients until just combined. Stir in chips and nuts. Chill dough 15 minutes.
4.For each cookie, roll 2 teaspoons of dough into a ball and place on baking sheets 2 inches apart. With fork, flatten each ball into a 1 1/2-inch round, making a Crosshatch pattern. Sprinkle a small amount of the remaining sugar over the top of each.
5. Bake at 350° for 1O to 12 minutes, until lightly browned around edges. Let cool on sheets l minute. Transfer to rack; let cool.
INSIDE DISH
Using reduced-fat peanut butter and less butter in our recipe helps cut fat.
Making our cookies smaller means you get to eat more than one.
familycirele.com JAN 2011 137