mini peanut butter cookies.

the new year is officially underway, and i’m already exhausted.

2011 will definitely be the busiest year ever for me, considering i’ve got culinary school full-time, a wedding to plan, and a new, healthier lifestyle to maintain. i’m working out a lot, eating better, and as a whole feeling a whole lot better. i have a long way to go in order to meet my december wedding weight loss goal, but i’m super-motivated!

unfortunately, i’m dealing with unbelievably strong cravings for terrible food. all the time. it’s a constant battle, made worst by the daily baking for school! i’ve realized that completely denying myself the change to indulge my sweet tooth a little isn’t healthy, and will only result in me inhaling an entire chocolate cake one day. trust me, that wouldn’t be pretty.

so to keep my healthy lifestyle on track while keeping my sweet tooth happy, i modified a cookie recipe we made in class this semester. it’s full of healthy whole wheat, full of protein-packed peanut butter, and they’re bite-sized!

and yes, they still have butter. they MUST have butter. trust me on this one. i’ve snacked on a few of these mini cookies this past week and still managed to lose a surprising amount of weight (thanks, exercise!), so butter-haters be damned!

mini peanut butter cookies

adapted from professional cooking

yields 52 miniature cookies

special equipment necessary

rubber spatula
bowl
baking sheet
#70 portion scoop (1/2 oz. size)*

*don’t have this? no problem, just use a tablespoon!

what you’ll do

preheat your oven to 375 degrees F. line your baking sheet with parchment paper, or spray lightly with nonstick cooking spray.

if you have a stand mixer, cream your butter by itself for 1-2 minutes, until it’s pale in color, light, and fluffy.

if you’ve only got a bowl and a rubber spatula, get ready for the arm workout of a lifetime! i did mine by hand, because that’s the way we’re required to at school. it hurts.

after your butter is nice and fluffed up, add the brown and granulated sugars, and cream for 1-2 minutes more, until the sugar is completely incorporated.

add the peanut butter, and mix until just combined.

add the egg and vanilla together. i find it’s easier to beat the egg up in a separate bowl and add the vanilla to that. make sure to add your egg mixture in a couple of additions; this ensures that the egg will be completely incorporated into the batter.

sift the pastry flour and baking soda together, and add to the creamed mixture. fold together until the flour is incorporated completely.

using your scoop (or tablespoon), drop the cookie dough onto your cookie sheet, leaving about 1-2 inches between cookies.

dip a fork into some flour, and press the tines onto each mound of cookie dough one way, then the opposite way to create the hashmarks that peanut butter cookies are famous for.

bake at 375 degrees F for 6-8 minutes. let them cool on the pan for 1-2 minutes, then relocate them to a wire rack so they can cool completely.

the peanut butter cookies will keep in an airtight container for 5-6 days, if they last that long!

these cookies are SO delicious. they’re tiny, so you won’t feel bad eating one…or two. they satisfy the strongest sugar craving, and, as far as cookies go, they’re pretty damn healthy.

so take that, dieters of 2011! you can lose weight AND eat cookies at the same time! just don’t eat like, an entire pan at a time. then you probably won’t lose any weight.

if you’re not watching what you eat, you’re more than welcome to sandwich these babies together with some chocolate ganache in the middle. double yum.

i’ve made a number of new year’s resolutions for myself, and one of them involves blogging more. i’m going to blog once a week, if not more, so look for lots of delicious new recipes from me in 2011!

mini peanut butter cookies

adapted from professional cooking

yield: 52 miniature cookies

note: if you don't have a #70 portion scoop (1/2 oz. size), just use a tablespoon!

Ingredients:

3/4 cup softened butter
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup smooth peanut butter (i like whipped, it’s healthier!)
1 egg
1 tsp. vanilla
1/2 tsp. baking soda
3/4 cup whole wheat pastry flour (i got mine at whole foods, but regular pastry flour will work just as well. all-purpose or whole-wheat will probably work well too, but your cookies might be a little tougher or chewier.)

Directions:

preheat your oven to 375 degrees F.

line your baking sheet with parchment paper, or spray lightly with nonstick cooking spray.

if you have a stand mixer, cream your butter by itself for 1-2 minutes, until it’s pale in color, light, and fluffy.

if you’ve only got a bowl and a rubber spatula, get ready for the arm workout of a lifetime!

add the brown and granulated sugars, and cream for 1-2 minutes more, until the sugar is completely incorporated.

add the peanut butter, and mix until just combined.

add the egg and vanilla together. i find it’s easier to beat the egg up in a separate bowl and add the vanilla to that. make sure to add your egg mixture in a couple of additions; this ensures that the egg will be completely incorporated into the batter.

sift the pastry flour and baking soda together, and add to the creamed mixture.

fold together until the flour is incorporated completely.

using your scoop (or tablespoon), drop the cookie dough onto your cookie sheet, leaving about 1-2 inches between cookies.

dip a fork into some flour, and press the tines onto each mound of cookie dough one way, then the opposite way to create the hashmarks that peanut butter cookies are famous for.

bake for 6-8 minutes.

let them cool on the pan for 1-2 minutes, then relocate them to a wire rack so they can cool completely.

the peanut butter cookies will keep in an airtight container for 5-6 days, if they last that long!

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3 Responses to “mini peanut butter cookies.”

  1. #
    1
    Rose Silver — January 15, 2011 at 1:03 pm

    Those cookies look so perfect! I love its color and its shape. I can make some of those for my kids snacks in school.

  2. #
    2
    Melanie Schoenhut — January 18, 2011 at 9:11 am

    These are so simple. I am more interested in simple recipe and this one makes me wanna try it later on. Thanks for the recipe.

  3. #
    3
    CammyOBairam — May 28, 2016 at 10:54 am

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