Salad for lunch, cookies for dinner: Peanut butter chocolate chip biscuits

Well, we’ve made it through the season of sweets, and now my blog reader and Pinterest feed are filled with fancy salads, whole grains and about seven gazillion paleo recipes. I suppose January is the time for all of that. It’s out with the, “Eat what you want because it’s Christmastime, y’all!” and in with the “No really, honey, I think you’ll like quinoa.”

We’re doing our own version of the get-back-on-track bandwagon, but then again, I’ve always been an advocate of making healthy choices for meals if it means I can reward myself with a healthy dose of dessert. I say a salad for lunch is a pretty fair tradeoff for a stack of cookies come evening.

So today, it’s a cookie recipe for you: peanut butter and chocolate chip biscuits. Consider it your reward for two good weeks of healthy eats. You can always have oatmeal tomorrow morning.

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Peanut Butter and Chocolate Chip Biscuits
Adapted just slightly from Winter on the Farm (Matthew Evans, p. 209) 

• ¾ cup light brown sugar
• 7 tablespoons unsalted butter, softened
• 1 egg
• 1 teaspoon pure vanilla extract
• 300 grams creamy peanut butter
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 ½ cups all-purpose flour
• 1 ¼ cups semisweet chocolate chips

Preheat the oven to 350 degrees. Using an electric mixer, cream together the sugar and butter until light and fluffy. Then add the egg and vanilla, and beat until well combined. Beat in the peanut butter, salt and baking soda until well combined.

Slowly add the flour to the mixture, and mix until just combined. Fold in the chocolate chips.

Roll the dough into tablespoon-sized balls, and place about 1 inch apart on a parchment-lined baking sheet. Press the balls down with the tines of a fork until they’re about ½ inch thick, then bake for 10-14 minutes, until the cookies are tan but not dark.

Makes about 40 cookies

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XO,
Katrina