If you're anything like me, then you LOVE chocolate, and you LOVE peanut butter. I love them even more when they're together! I had a craving the other night, and decided to try to make some chocolate peanut butter cookies. We all know that cookies aren't the healthiest item to grab for a snack, but I decided to substitute the peanut butter with the Chocolate Peanut Butter
Mighty Nut by Peanut Butter & Co. Since
Mighty Nut has 85% less fat calories than traditional peanut butter, and only 1-1.5 grams of fat, I felt much better about satisfying my cookie craving!
To get started, I gathered all of the ingredients and preheated the oven to 350 degrees:
- 1/2 cup butter, softened
- 1 1/2 cups Mighty Nut Chocolate Powdered Peanut Butter mixed with 3/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour (Make sure to measure exactly)
It was way too easy to make the
Mighty Nut chocolate peanut butter mixture! I took 1 1/2 cups of the powder, and mixed it with 3/4 cup water. I stirred the mixture until it became creamy like peanut butter. That's it!
Next, I combined the butter,
Mighty Nut Chocolate Peanut Butter mixture, sugars, egg, and vanilla, and blended them together.
While the mixture was blending, I grabbed another bowl and mixed the flour, baking soda, and salt together.
Next, I slowly added the dry ingredients to the peanut butter mixture until it was well combined. My mix was a little bit runny, so next time I think I will try chilling it for a couple of hours in the refrigerator. I was hungry, so I decided to try it out even though the dough was a bit runny.
I used a cookie scoop to make round balls and placed them on top of a Silpat lined cookie sheet. If I would have been patient enough to chill the dough, I would have used my hands to roll them into a ball and then a fork to create the criss cross pattern of the traditional peanut butter cookies. But like I said, I was hungry and impatient. Ha ha!
I baked the cookies at 350 degrees for 9 minutes and let them cool completely on a cooling rack.
These cookies were every bit as delicious as I expected! They definitely fulfilled my chocolate peanut butter craving, and I have to say that I am a huge fan of the
Mighty Nut Chocolate Peanut Butter Powder!
As a
SweatPink Ambassador, I was lucky enough to receive a container of the regular and the chocolate Peanut Butter
Mighty Nut for free, as well as a branded scoop for measuring! Now is your chance to win a free bottle of Mighty Nut and a branded scoop!
a Rafflecopter giveaway
MIGHTY NUT CHOCOLATE PEANUT BUTTER COOKIES
INGREDIENTS:
- 1/2 cup butter, softened
- 1 1/2 cups Mighty Nut Chocolate Powdered Peanut Butter mixed with 3/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour (Make sure to measure exactly)
DIRECTIONS:
- Mix 1 1/2 cups of the Mighty Nut Chocolate Peanut Butter Powder with 3/4 cup water. Stir until mixture becomes creamy like peanut butter.
- Combine the butter, Mighty Nut Chocolate Peanut Butter mixture, sugars, egg, and vanilla, and blend them together.
- In a separate bowl, mix the flour, baking soda, and salt together.
- Slowly add the dry ingredients to the peanut butter mixture until well combined. Optional: Chill in refrigerate for 2-3 hours.
- Use a cookie scoop, or roll the mixture into balls and place on top of a Silpat lined cookie sheet. If dough is chilled, use a fork to make the traditional criss cross pattern of a peanut butter cookie.
- Bake in preheated oven at 350 degrees for 9 minutes
Ingredients:
