Peanut-Chip Cookies

By hpdoxi

You can add fewer chocolate chips and chopped nuts to reduce the calories and no one will know. Or try reduced-fat peanut butter.

Per Cookie:
48 calories/2g fat (0 g sat)/7 g carbo/0 g fiber/50 mg sodium/ 4 mg cholesterol

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp 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 tbsp granulated sugar
• 1/4 cup fat-free milk
• 1 egg
• 1 tsp vanilla extract
• 1/3 cup mini chocolate chips
• 1/4 cup finely chopped peanuts

Details

Servings 60
Preparation time 30mins
Cooking time 42mins
Adapted from familycircle.com

Preparation

Step 1

1. Heat oven to 350.

2. In a medium-size bowl, whick 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 tsp of dough into a ball and place on baking sheets 2 inches apart. With fork, blatten each ball into a 1 1/2-inch round, making a corsshatch pattern. Sprinke a small amount of the remaining sugar over the top of each.

5. Bake at 350 for 10-12 minutes, until lightly browned around edges. Let cool on sheets 1 minute. Transfer to rack; let cool.