I made peanut butter cookies last week to satisfy Dom’s sweet tooth. They were okay, but quite honestly, they weren’t what we were looking for in a peanut butter cookie. So I went googling and I found what was titled The Last Peanut Butter Cookie Recipe You’ll Ever Try. So I tried it.
Ohhh. Emmm. Geeeee.
Now, I’ll go ahead and tell you that despite how dreamy these cookies taste, I have not eaten another one since figuring the nutritional content of them. Yeah. It’s a tad shocking. BUT, there is a fix, so if you will bear with me on the numbers I can offer a solution. And yes, I am here to tell you – despite the calories and even using the full-blown original recipe, these cookies are that darn good.
I’m going to introduce the recipe now, in the event that you are a person who does not want the gooey goodness spoiled by numbers. Enjoy!
1 ½ cups butter (that’s 3 sticks!)
1 ½ cups creamy peanut butter (or crunchy, if you prefer)
1 ½ cups sugar
1 ½ cups brown sugar
¾ teaspoon salt
1 ½ teaspoons baking powder
2 ¼ teaspoons baking soda
3 ¾ cups flour
12 ounces peanut butter chips (These are Reese’s brand, found next to the chocolate chips at the store.)
Cream peanut butter and margarine, add sugars and mix well.
Add eggs and mix until creamy.
Add remaining ingredients.
You might find that the dough is easier to work with if you chill it for about 20-30 minutes or so. I use a melon baller to scoop my dough into correct proportions, so I preferred it soft.
Drop by teaspoonful onto cookie sheets – do not flatten. They look like meringue puffs when they’re done. Crispy on the outside, chewy on the inside – a claim I didn’t believe possible until I tasted it myself.
Bake at 325°F for 15 minutes.
Cool on cookie rack, then transfer to airtight container for storage.
It’s also important to note that this makes a TON of cookie dough. I mean, I got 78 cookies out of this batch! Of course, I didn’t bake them up all at once. I balled up 78 cookie dough scoops and put them in a freezer container. So, whenever we want cookies, we can just pop out a few and toss them in the oven. Genius, I know, and it wasn’t even my own idea!
Now, here’s the skinny on the numbers. (Skinny! HA!!) With the recipe as described above yielding 78 cookies (and my use of JIF Natural creamy peanut butter) the nutritional content per cookie is:
Fat: 15 grams (Unfortunately, that is not a typo. FIFTEEN. This was the part that later kept me away from them, and the part that can be drastically altered!)
Sodium: 21.7 g
Protein: 1.7 g (All that peanut butter and less than 2 grams of protein? Incredible!)
Fiber: 0.3 g (Hey, it was part of the calculation. Might as well report it!)
If the fat content of the cookies scares you like it did me, take heart. By omitting the peanut butter chips from the recipe (and believe me, they are a fantastic-tasting addition!) we can drop the fat content down to 4 grams per cookie. That is certainly more manageable in my opinion, and I will be trying this edit with the next round of cookies. Other stats per cookie, minus the PB chips:
Protein: 1 g (And we didn’t think it could get any smaller…)
Fiber: 0.3 g (there is apparently no fiber in the partially-hydrogenated-various-oils chips! Go figure.)