Cookies = Good
Stomach Rolls = Bad
That’s why using Better Butter in baked goods is awesome!
We replaced peanut butter with Better Butter in all the ways you’d expect, like spreading on toast, waffles or crackers, making sandwiches, eating by the spoonful, etc. Then started experimenting with other uses of Better Butter…peanut butter chocolate chip cookies came to mind. Naturally, we call them Better Butter & Chocolate Chip Cookies.
The first experiment baking with Better Butter resulted in soft, pillowy cookies that tasted “real”. Real because Marina’s boyfriend typically won’t touch the cookies she bakes claiming their healthified so much that its not a cookie. The boyfriend ate multiple cookies making these a real-deal success! They are very generously sized cookies and about 130 calories each. Nutritional information is below the recipe.
We adapted the recipe from a Philly blogger…thanks for the inspiration Nick! We were able to reduce the amount of sugar in this recipe because of the extra sweetness that comes from using Better Butter instead of peanut butter. Similarly, we cut the vanilla extract in half. Nick used peanut butter cups but we switched to mini chocolate chips from Enjoy Life. These are the only chocolate chips we use because they don’t contain soy lecithin or any other corn/soy modified ingredients.
Give these cookies a try, we think you’ll like them.
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup Honey Nut Better Butter
- 1 cup Dark Brown sugar
- 1 large egg
- 1 teaspoons vanilla extract
- 1/3 cup Enjoy Life Chocolate Chips
Directions
- Using a mixer, mix together the flour, baking soda, baking powder and salt on low speed for a whole minute. Remove to a bowl.
- Mix together the butter, Better Butter and sugar and mix on high setting for 5 minutes.
- Add the egg and vanilla.
- Slowly add the flour.
- Add the chocolate chips.
- Drop about a generous tablespoons worth on baking sheet (we were able to fit a dozen) and place in fridge while oven preheats to 350.
- Bake at 350 for 12 minutes. They will be on the soft side when you remove. Yields about 24 cookies.
Nutrition Stats:
