Kids in the Kitchen: Peanut Butter Cookies (2 Ways!)

Let's Celebrate the Weekend!

Yay for the weekend! To celebrate this, and the end of our Kids in the Kitchen series, I wanted to bring you a super easy Peanut Butter Cookie recipe that you can use to make 2 different cookies. Gotta love a versatile recipe!

This recipe was originally in my Secretly Healthy Sweet Treats FREE recipe e-book. If you haven't got your copy yet, click on this link to get it! This cookie recipe was a childhood favorite from my husband, taught to him by his mom. I simply updated it to make it a little bit healthier.

So, if there was ever a family recipe to share, this one is it! Let's get to it!

Peanut Butter Cookies (2 Ways)

This basic Peanut Butter Cookie recipe doesn't use any grain flour or refined sugar. It is a super simple recipe, that is high in protein and healthy fats. Plus it is totally delicious!

I divided this simple Peanut Butter Cookie recipe in half so that I could make 2 different cookies.

The first cookie is a Black and White Chocolate Chip Cookie recipe. All you do is add some milk or dark chocolate chips and white chocolate chips to the batter. These cookies came out absolutely filled to the brim with chocolate chips and I loved it! It is a great variation to the traditional chocolate chip cookie. I also used sugar-free chocolate chips in this recipe, (these are my fave), but you can absolutely use any chocolate chips you have.

*** Note: that was an affiliate link, which means that I may receive a small compensation, at no cost to you, if you choose to purchase through this link. Thanks in advance for supporting my business!***

The second cookie is a PB&J cookie! It is a thumbprint cookie that is filled with your fave grape jelly. I think this is such a cute cookie flavor combo, as well as looking and tasting amazing.

Check out our FB live to see how to make these cookies!

https://www.facebook.com/renata.idrustrebing/videos/10157240272537405/

A Heartfelt Thank You

A huge thank you to everyone that has watched our lives, made our recipes, and most of all, cooked with their kids. Cooking and sharing food, is such a wonderful way to show people that we care. And even better than that, sharing the experience of cooking with your kids, especially during these challenging times, helps to strengthen our bonds and helps them feel safe and loved.

Thank you so much for supporting us and for being there for your families!

Peanut Butter Cookies (2 Ways!)

Use this super versatile cookie batter to make two awesome variations on peanut butter cookies.

• 1 cup peanut butter, (unsweetened)
• 1 egg
• 1/2 cup stevia, (or any sugar or sugar substitute)
• 1 tsp vanilla extract
• 1/4 cup almond flour
• 1/16 cup coconut flour, (optional)
• 1/4 cup stevia-sweetened milk or dark chocolate chips, (optional)
• 1/4 cup white chocolate chips, (can use sugar free/optional)
• 2 tbsp your favorite grape jelly, (optional)

1. Preheat the oven to 350 deg F.
2. Line a cookie sheet with a non stick mat or grease to ensure cookies do not stick.

3. In a large bowl, add all ingredients, except coconut flour, jelly and chocolate chips. Mix well.

4. If the mixture looks too wet, add coconut flour to bind the mixture more. The batter texture will look a little crumbly before forming the cookies, but should hold together when pressed between your fingers.

For the Black and White Chocolate Chip Cookies:

1. Add the milk/dark and white chocolate chip cookies to the batter. Mix well.

2. Using a spoon, scoop large tablespoons of the mixture into your hands and roll into balls. Place onto the prepared cookie sheet. Repeat with remaining batter.

3. Using the palm of your hand, flatten the balls to about 1/2" thick. These cookies won't rise or spread as they cook so they can be placed about 1" apart. Repeat with the other cookies balls.

4. Bake for 14-17 mins till slightly golden and cooked through.
5. Allow to cool on the tray before transferring to an airtight container.

For the PB&J Cookies:

1. Using a spoon, scoop large tablespoons of the mixture into your hands and roll into balls. Place onto the prepared cookie sheet.

2. Using the palm of your hand, flatten the balls to about 1/2" thick. These cookies won't rise or spread as they cook so they can be placed about 1" apart. Repeat with remaining cookie balls.

3. Using your thumb or finger, gently push into the middle of the cookie, creating an indentation to place the jelly into. Don't push all the way through the cookie creating a hole! Aim for an indentation approximately the size of a quarter. Repeat with remaining cookies.

4. Add about 1 tsp of you fave grape jelly into the indentation. Repeat with remaining cookies.

5. Bake for 14-17 mins till slightly golden and cooked through.

6. Allow to cool on the tray before transferring to an airtight container.

Store in an airtight container in the fridge, for up to 1 week.