#EatMighty Chocolate Peanut Butter Cookies

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!

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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