Saturday, October 31, 2015

Less Tricks, More Treats

Two cookie posts in a row? I know. It's crazy. But can you ever really have too many cookie recipes in your life? The best part about this new recipe is that it solves two dilemmas that are super pressing in my life (and I'm guessing in yours too). 

Dilemma 1: Too much leftover Halloween candy! 

Happy Halloween! It's inevitable that you'll have some leftover candy and, while this isn't exactly a dilemma, baking your extra candy into a cookie is way more exciting than just leaving it in a bowl in your kitchen. 

Dilemma 2: Self Control.
This is an actual dilemma. While I live to bake, sometimes a dozen cookies is just way too much. I wanted to create a recipe that was quick, easy and only made a few cookies. They're basically for those nights when you're craving a cookie, but not looking to have a ton left over to tempt you all week!

I decided to use PB2 as the base for this cookie because 1. there are few combinations better than chocolate and peanut butter and 2. I thought if I'm adding all this candy in, I should probably use a fat healthier than butter. 

Side Note: You can find my first PB2 cookie recipe here

I ended up making these at my friends' apartment and 4 was the absolute perfect amount. 

You'll for sure want to try these cookies while they're still warm. We actually ate them so fast that I barely remembered to take a picture!--The one above was our forth and final cookie.

This recipe ended up being exactly what I wanted. The cookies are incredibly chewy and gooey, while totally satisfying my sugar craving without being overly sweet! Plus, I can think of no better use for all of that extra candy! 

Ready for the recipe!???

Post-Halloween Candy Cookies
(makes 4)


6 tbsp PB2
3 tbsp sugar
3 tbsp water
1/4 egg
Dash of salt
Dash of vanilla extract
Dash of baking soda
3 tbsp flour 
Your favorite Halloween candy finally chopped! 

Side Note: It is important to note that PB2 does have a distinct less sugary taste, when compared with regular peanut butter. If you'd rather use regular, I would use 4 tablespoons of peanut butter and completely omit the water! 


Preheat the oven to 350 F
In a small bowl combine PB2 and sugar with water until creamy. 
Crack egg into another small bowl and beat well. 

Add 1/4 of egg to the first bowl (your best estimate will be fine!) and mix to combine. 
Add salt, vanilla, baking soda and flour. Mix until combined. 
Finally mix in all of your chopped Halloween candy faves!
Tip: Be careful when using candy containing caramel, as the caramel will melt. If you choose to include it, it will be absolutely delicious, but just make sure it's towards the center of each cookie! 
Divide dough into 4 rough rounded sections, and drop onto an ungreased baking sheet.  
Bake for 17-20 minutes.
Remove from oven and allow to cool for 10 minutes on baking sheet before transferring to a cooling rack. 
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