Super Soft Egg-free Peanut Butter Chocolate Chip Cookies
PIN IT!These amazing super soft egg-free peanut butter chocolate chip cookies are the perfect sweet treat and fun dessert for packed lunches and boring office meetings!
How’s that for an “SEO” friendly title? I’ll be honest, creating titles for my recipes is always the part I loathe the most. And that stems way back to my days as a news journalist. I didn’t mind writing the articles, but writing the titles was always the hardest part. Unlike blogging, though, the titles could only be a few words and those few words had to sum up the entire story. Those few words had to be exciting, provocative and controversial enough to make the reader want to read the story you wrote. In true Claire fashion, my titles were either way too long (what can I say, I’m rather verbose), too snarky or completely inappropriate to the story at hand. In fact, towards the end of my college journalist career, I’d actually write crappy headlines just so my editor would have to change them.
Terrible, right?
Maybe it’s due to a recent “what the f*&( am I doing with my life” realization or the fact that I long for days free of bills, stresses and marriage woes, but I’ve been thinking back to my college days a lot lately, especially the nights I’d spend in the newsroom. My college career wasn’t exactly what you’d call easy. I lost myself for a while and had to move 2000 miles away from where I was in order to begin to find who I was. My first year in my new school (in Georgia) was tough. I didn’t know anyone and had no idea what I wanted to study. But I did know one thing, I wanted to write. And because the school newspapers were stacked outside of every classroom, I knew where I could (potentially) do that.
It wasn’t until my second semester in college that I joined the newspaper team. I was just hired as a lowly news assistant (by my now husband, how’s that for young love), but the moment I stepped into that newsroom things started to make sense to me. I changed my major to communications and journalism, started actually studying and writing, and within a year my GPA had improved tremendously, I was in the first real serious relationship of my life and was happy, for the first time without the need of any enhancers for years.
It makes sense that I’ve been thinking back on those days, especially because I’ve been feeling anything but happy lately. And maybe I need to spend sometime trying to find the girl I was back then, trying to reignite some of that passion, motivation, love I had before. Sometimes the answers lie in the present or the future, but in this case, I think they lie in the past, and I’m determined to figure them out. Life, after all, is way too short to be spent wishing and waiting to be happy.
Super Soft Egg-free Peanut Butter Chocolate Chip Cookies
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Yields about 1 1/2 dozen cookies. Adapted from Jen’s Favorite Cookies.
Prep time: 10 minutes
Chill time: 24 – 36 hours
Bake time: 14 – 16 minutes
Ingredients:
- 6 tablespoons unsalted butter, softened
- 2 1/2 tablespoons creamy peanut butter
- 8 ounces (1 cup) pureed low-fat cottage cheese (I used Friendship Dairies)
- 3/4 cup tablespoons brown sugar
- 2/3 cup white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 3/4 cup all purpose flour
- 1/4 cup whole wheat flour
- 1 1/4 cups Nestle peanut butter and chocolate chip mixed morsels
Directions:
- In a large bowl fitted with a mixing attachment, beat the butter, peanut butter, cottage cheese, brown sugar and white sugar until creamy. Stir in the vanilla extract.
- In another bowl, whisk the baking soda, all purpose flour and whole wheat flour. Add the flour mixture to the creamed mixture and mix to combine.
- Remove the bowl from the mixing attachment and fold in the peanut butter and chocolate chip morsels. Cover the mixture tightly with saran wrap or foil and chill for at least 24 hours (I chilled mine for about 28 hours).
- Once chilled, preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Scoop golf ball size spoons of dough onto the parchment paper, about 1 inch apart.
- Bake for about 13 – 15 minutes, or until golden brown. Let chill slightly on the parchment paper and then place on a wire cooling rack to cool completely.
Nutritional information per serving (about 1 cookie):
Calories: 275
Fat: 8 grams
Carbohydrates: 41 grams
Fiber: 1 gram
Protein: 4.6 grams
Weight Watchers Points: 7
Love the cookies!
Seems like pureeing it would essential yield yogurt-ness?!
Your cookies looks super duper soft and I love this eggless situation! I'm going to give these a try!
These cookies look amazing and will surely boost my mood. Thanks!