Decadent Healthier Peanut Butter Chocolate Chip Cookies
Indulge in the ultimate treat without the guilt! These Decadent Healthier Peanut Butter Chocolate Chip Cookies are a delightful blend of classic flavors and nutritious ingredients that will leave you craving more. Adapted from the beloved Nestle recipe, I've elevated these cookies to be thicker, softer, and chewier, while maintaining a wholesome profile. Using a mix of all-purpose and whole wheat flours, natural sweeteners, and the richness of peanut butter, these cookies offer a sweet escape with every bite. Perfect for sharing (or not!), they are sure to become your new go-to dessert. So gather your ingredients and let’s bake up a batch of happiness!
36
Servings
80
Calories
14
Ingredients
Ingredients
all-purpose flour
1 cup (sifted)
whole wheat flour
1/4 cup (sifted)
baking soda
1/2 teaspoon (none)
cinnamon
1/2 teaspoon (none)
salt
1/2 teaspoon (none)
unsalted butter
1/2 cup (cold, cut into pieces)
unsweetened applesauce
1/4 cup (none)
honey
2 teaspoons (none)
dark brown sugar
1/2 cup (packed)
granulated sugar
1/2 cup (none)
peanut butter
1/2 cup (creamy or chunky)
egg
1 (room temperature)
vanilla extract
2 teaspoons (none)
semi-sweet chocolate chips
2 cups (I recommend Ghirardelli)
Instructions
1
Preheat your oven to 375°F. If you're using a dark or nonstick baking pan, reduce the temperature to 350°F for optimal results.
2
In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt. Set this dry mixture aside.
3
In a separate large mixing bowl, beat the cold unsalted butter, dark brown sugar, granulated sugar, unsweetened applesauce, and honey on medium speed until the mixture is light and creamy, about 3 minutes.
4
Add the egg and vanilla extract to the creamed mixture and beat until well combined.
5
Gradually incorporate the flour mixture into the wet mixture, mixing just until combined. Be careful not to overmix.
6
Using a spatula, scrape down the sides of the bowl to make sure all ingredients are well blended. Gently fold in the semi-sweet chocolate chips until evenly distributed.
7
For thicker cookies, consider chilling the dough or the filled baking sheets in the freezer for 10-15 minutes before baking.
8
Scoop rounded tablespoons of dough onto ungreased cookie sheets, ensuring they are spaced apart.
9
Bake in the preheated oven for 8-10 minutes or until the edges are set and the centers are still soft; the cookies should remain light in color without browning.
10
For even baking, you can position the cookie sheets on the top and bottom racks of the oven; halfway through, rotate the sheets from top to bottom and front to back.
Nutrition Information
4g
Fat
11g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes these peanut butter chocolate chip cookies healthier?
These cookies are healthier because they incorporate unsweetened applesauce and honey to reduce fat and use natural sweeteners, alongside a mix of whole wheat and all-purpose flour for added nutrition.
What oven temperature should I use for dark or nonstick baking pans?
If you are using a dark or nonstick baking pan, you should reduce the oven temperature to 350°F instead of the standard 375°F.
How many cookies does this recipe make?
This recipe is designed to yield approximately 36 cookies.
Can I use chunky peanut butter in this recipe?
Yes, you can use either creamy or chunky peanut butter depending on your personal preference for texture.
Why is unsweetened applesauce used in the dough?
Unsweetened applesauce is used as a healthier substitute to provide moisture and sweetness while reducing the overall fat content of the cookie.
How can I make the cookies thicker?
To achieve thicker cookies, you should chill the dough or the filled baking sheets in the freezer for 10-15 minutes before placing them in the oven.
How long should these cookies bake?
The cookies should be baked for 8 to 10 minutes until the edges are set, but the centers remain soft.
What types of flour are required?
The recipe requires 1 cup of all-purpose flour and 1/4 cup of whole wheat flour, both sifted.
What kind of chocolate chips are recommended?
The recipe recommends using 2 cups of semi-sweet chocolate chips, specifically suggesting the Ghirardelli brand for the best flavor.
Should the butter be at room temperature?
No, this recipe specifically calls for 1/2 cup of cold unsalted butter, cut into pieces.
Is there cinnamon in these cookies?
Yes, the recipe includes 1/2 teaspoon of cinnamon to enhance the flavor profile.
How many calories are in one cookie?
Each cookie contains approximately 80 calories.
Do I need to grease the cookie sheets?
No, the instructions specify to scoop the dough onto ungreased cookie sheets.
Should the egg be cold or room temperature?
The egg should be at room temperature before being added to the creamed mixture.
How long should I cream the butter and sugars?
You should beat the butter, sugars, applesauce, and honey on medium speed for about 3 minutes until light and creamy.
What is the fat content per serving?
There are 4 grams of fat per cookie.
How many carbohydrates are in each cookie?
Each cookie contains approximately 11 grams of carbohydrates.
Can I overmix the dough?
No, you should incorporate the flour mixture only until just combined to avoid overmixing, which can affect the texture.
What is the benefit of rotating the cookie sheets during baking?
Rotating the sheets from top to bottom and front to back halfway through ensures even baking for all cookies.
How much honey is used in the recipe?
The recipe uses 2 teaspoons of honey as a natural sweetener.
What color should the cookies be when finished?
The cookies should remain light in color without excessive browning on the top.
How much peanut butter is required?
You will need 1/2 cup of peanut butter for this recipe.
What kind of brown sugar is best?
The recipe calls for 1/2 cup of packed dark brown sugar for a richer flavor.
Is there any protein in these cookies?
Yes, each cookie provides about 1 gram of protein.
What size should the dough scoops be?
The dough should be scooped into rounded tablespoons.
Can I use salted butter?
The recipe specifically calls for unsalted butter to better control the salt content, especially since 1/2 teaspoon of salt is added separately.
What is the texture of these cookies?
These cookies are described as being thicker, softer, and chewier than the traditional version they were adapted from.
Should I sift the flour?
Yes, both the all-purpose flour and the whole wheat flour should be sifted before mixing.
How much vanilla extract is used?
The recipe uses 2 teaspoons of vanilla extract.
Can I make these without chilling the dough?
Yes, chilling the dough is an optional step intended for those who prefer a thicker cookie; you can bake them immediately if preferred.