Chewy peanut butter chocolate cookies – low calorie

Choc-peanut butter cookies

I have to admit it, the main reason I made this recipe is that to me it sounded like there was no way it was going to turn out to be nice chewy cookies. There just doesn’t seem to be anything to them. Well I don’t say this very often but, I was wrong. They were delectably delightful and very moreish.

Dick Smith peanut butter

My version weren’t quite as low in calories as the recipe and I have a very good reason. I like to support Australian made products and I’m afraid there is not one Aussie low-fat peanut butter. So I decided to make my cookies a little smaller and use Dick Smith Australian made peanut butter.

Mix it up

These cookies are so simple to make. In a large bowl, mix the sugar, bi-carb, egg and peanut butter until everything is thoroughly combined.

The essential ingredient

Add the essential ingredient – choc chips and mix them through.

Biscuit blobs

The recipe says to roll balls of mixture and place them on a baking tray. I’m not sure how they did it but my dough was way too sticky to roll into balls. I used a teaspoon and spooned blobs onto the baking tray. Make sure they are at least 3 cm apart because they spread quite a bit.

Bake the cookies for 10-12 minutes.

Yum!

Leave them to stand on the baking trays for a few minutes to firm up before transferring them to a wire rack to cool.

Don’t eat them all at once!

Choc-peanut butter cookies

Chewy peanut butter chocolate cookies from the Feb 2011 issue of Healthy Food Guide

makes 24 cookies, 110 calories per cookie

• 1 cup light peanut butter
• 1 egg
• 3/4 cup brown sugar
• 1/2 teaspoon bicarb-soda
• 85g dark chocolate chopped into chunks (I used choc bits)

Preheat the oven to 180C fan-forced. Combine the peanut butter, egg, sugar and baking soda in a bowl. Mix it all up well.

Stir through the chocolate.

Line 2 baking trays with baking paper. This is where the recipe and I differ. It says – using your hands, shape 24 teaspoonfuls of cookie dough into balls. I just scooped it with a teaspoon and placed blobs on the tray. Make sure they’re at least 3cm apart.

Bake for 10-12 minutes until cookies are lightly browned on top. Remove the trays from the oven and leave the cookies to sit for at least 5 minutes before removing them to a wire rack to cool completely.

Enjoy!