So, these cookies are on a lighter fare and are also in the spirit of Valentine’s Day (ah, why not ?) as I used the pink, red, and white seasonal peanut M&Ms. I had made these skinnytaste chocolate chip cookies in the past and I was underwhelmed because they tasted completely “diet”. As I am a skinnytaste loyalist I was quite let down. These, on the other hand do not taste diet at all. I made big cookies and this recipe made 16 but I’m sure if you made regular size cookies you could come out with 24.
Nutritional Information: Peanut Chocolate Chip Cookies Serving Size: 1 big cookie or 2 regular size cookies Calories: 160 • Fat: 6.7 g • Protein: 2.4 g • Carb: 23.6 g • Sugar 16.5g • Sodium: 72 mg
- 1 cup all purpose flour
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup butter, melted
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup chocolate chips
- 1/2 cup peanut M&Ms or Hazelnuts
Preheat oven to 350°
In a large bowl, combine the flour, baking soda and salt. In another bowl, whisk the sugars, butter, egg, egg yolk, and vanilla together until smooth, FYI this mixture will be very unattractive. Pour the liquid mixture into the dry ingredients, and add the chocolate chips and give it a whirl until smooth. If you are using hazelnuts add them when you add the chocolate chips, otherwise you will incorporate the M&Ms when you are rolling the dough into balls to bake.
On a lined cookie tray, or (foil covered oven tray like me) place small-ish rolled balls of cookie dough at least one inch apart.
Bake for 10-12 minutes. Remove from oven and let cookies stand for 5 minutes before removing the cookies from the pan to cool on a wire rack. Enjoy with a tall glass of milk -or wine- no judgement at all.
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