What’s Cookin’ – Double Peanut Butter Cookies

Every now and again when I’ve been exercising regularly and cutting back on the sweets, I lose my mind and make things like Double Chocolate Cream Pie and these Double Peanut Butter Cookies. They are soooooooo good!

Double Peanut Butter Cookies

2 cups dark brown sugar, packed

1 cup chunky peanut butter (or smooth if you prefer)

1 cup butter, softened

2 eggs

2-1/2 cups all purpose flour

1-1/2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 10 to 12 oz. bag of peanut butter chips

Directions:

Heat oven to 375 degrees. In a large bowl, beat brown sugar, peanut butter, butter and eggs on medium speed until creamy. Then on low speed, beat in flour, baking soda, baking powder and salt. Stir in peanut butter chips by hand.

I used the Pampered Chef Medium Scoop to make the cookie balls, although you could just roll them with your hands about 1-1/4 to 1-1/2″ in size. Dip the tops of the cookie balls into granulated sugar and place on a cookie sheet a few inches apart. When I was a kid, my Mom would smash them in two directions with a fork, which made that pretty criss-cross design in the top. However, this recipe spreads beautifully on its own so you don’t need to do that. And using the Medium Scoop, I got about 3-1/2 dozen cookies out of this recipe.

Bake approximately 10 minutes or until just turning a light, golden brown. Keep an eye on them so you don’t over bake. Cool on the cookie sheet for about 5 minutes before transferring to cooling racks or paper towels.

These cookies are crunchy on the outside and chewy on the inside, the perfect combination. You could substitute chocolate chips or even mini chocolate chips for the peanut butter chips, or use both flavors together.

What’s Cookin’ – Zucchini Bread

The zucchini in gardens and on farms is abundant and beautiful right now and just begging to be baked into something wonderful. Another one of my favorite recipes from mom is Zucchini Bread, which I have updated to be lower in calories. It’s still moist and dense and tastes fantastic!

Zucchini Bread

Zucchini Bread

Zucchini Bread

3 eggs, well beaten

1 cup unsweetened applesauce

2 cups sugar

3 tsp. cinnamon

1/4 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

3 tsp. vanilla

3 cups flour

2 cups raw grated zucchini

1/2 cup chopped nuts

Directions:

In a large bowl, combine all ingredients. Grease and flour 2 loaf pans (5x9x4″). Bake at 350 degrees for 50 to 60 minutes.

Or you can get about 24 muffins out of this recipe. Bake at 350 for approximately 18-20 minutes.

Zucchini

Zucchini

Notes: If you have a food processor, grating the zucchini with the shredding disc is really fast, although a hand grater works just as well. While I haven’t tried this on my mandoline, this would be another good option.

The original version of this recipe called for 1 cup of vegetable oil. Although it is very delicious, in order to lower the calories I substituted 1 cup of unsweetened applesauce. You can also use both, i.e., 1/2 cup oil plus 1/2 cup applesauce or 1/4 cup oil plus 3/4 cup applesauce. But here’s a shocking fact … the calories in 1 cup of vegetable oil is 1,879 — the calories in 1 cup of unsweetened applesauce is only 100!

We normally use chopped walnuts, although pecans or another type of nut you like would be just as good. I’ve also made it without nuts and it’s great, too.

Personal note to mom: My original recipe card is from you, in your handwriting, yellowed and covered in grease spots. It’s perfect! Thanks for all the great recipes!!!