I was in a cooking mood today! I made monkey bars (from a recent issue of Woman's Day), 7 quarts of homemade chicken stock (more on that in another post), my Creamy Wild Rice and Mushroom Soup and White Chicken Chili. I had already made Tyler Florence's Ultimate Roast Chicken (two chickens) so that produced all the stuff for the stock. I'll write about the chicken in another post.
But because I'm the kind of girl who believes in dessert first, LOL, I made these low-fat Peanut Butter and Chocolate Cookies from Cooking Light's Annual Recipes for 2009.
They. Were. Amazing.
I love peanut butter, I love chocolate (I'm a pushover for a Reese's) and this was PERFECT. Just the right amount of everything, and best of all, they're only 96 calories a cookie. Several steps involved, but you can do a lot of the frosting prep while the cookies are baking and cooling.
Cooking Light's Peanut Butter and Chocolate Cookies
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder1/2 teaspoon regular salt
1 cup granulated sugar
1/4 cup creamy peanut butter
2 tablespoons butter, softened
1/4 cup low-fat milk
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups confectioners' sugar, divided
3 1/2 tablespoons low-fat milk, divided
2 tablespoons half and half (I used lowfat), divided
3 tablespoons creamy peanut butter
1 ounce chocolate chips1 teaspoon unsweetened cocoa
Preheat oven to 375 degrees. Either line two cookies sheets with parchment paper or spray them with non-stick spray.
In a separate bowl, mix flour, baking powder and salt, stirring well. In a mixer, combine sugar, peanut butter, butter, eggs and beat at medium speed about 2 minutes. Add 1/4 cup milk, then add eggs, one at a time, until well blended. Add vanilla. Then add flour to sugar mixture and beat on low until well mixed. This is a thin-ish dough, not at all thick like chocolate chip cookie dough. That's okay--it makes light, fluffy cookies.
Put dough mixture into a big zip-type bag. Snip off a 1/2 inch on one corner, then pipe 1 1/2 inch circles onto the cookie sheets (makes about 36, so 18 cookies per sheet). Bake at 375 for 11 minutes (mine took 12 1/2). Cool for 1 minute on the pans, then remove to wire racks and let cool completely.
To prepare icing: in a bowl, stir together 3/4 cup of the powdered sugar, 2 tablespoons of milk, 1 tablespoon of cream and peanut butter. It should be thin, but not runny (you can always add a tad more milk or powdered sugar to get the right consistency). Put it into a quart-size zip-type bag. In another bowl, melt the chocolate chips in the microwave at 30-second intervals, until almost melted. Stir until smooth. Add remaining 3/4 cup of confectioners' sugar, 1 1/2 tablespoons of milk, 1 tablespoon of cream and cocoa (add extra liquid if necessary). Stir well, then put the chocolate icing into a separate quart-size zip-type bag.
When the cookies are COMPLETELY cool, you can ice them. Snip off a small corner of the peanut butter icing, then drizzle on the cookies. Do the same with the chocolate. Let stand until icing is set (about 10 minutes).