A few days ago I stumbled across this recipe and knew that I wanted to make something similar for Jamison. I also knew he probably wouldn’t be completely thrilled and in fact he said they were “too chocolatey”. Too chocolatey? As a friend of mine and I discussed on FaceBook there is no such thing!
I decided to add some peanut butter powder to the cookies to try and cut a little of the chocolate taste. I think perhaps the addition of some peanut butter chips would be good too! Or how about some buttercream in the middle? Or a marshmallow cream mixture? Or how about a peanut butter center? Or leave out the peanut butter powder and put some of Rachel’s Blueberry Vanilla Frosting in the middle? However you make them though these are divine!
Now let’s get to the recipe because today is Miss G’s 6th birthday and I have some pancakes to fix for the birthday girl! ;oP
What You’ll Need:
2 1/4 cups of powdered sugar
1/2 cup of peanut butter powder
1 teaspoon of sea salt
1 cup cocoa powder
4 egg whites
2 teaspoons vanilla extract
Preheat oven to 350 F.
Add dry ingredients to a glass bowl:
Add wet ingredients and stir until “dough” is shiny:
Using a measuring spoon spoon by the tablespoon onto a baking sheet that has been lined with parchment paper or a silicone baking sheet AND sprayed with non-stick spray and then place in the oven:
When you scoop it out the batter will be slightly ball like, but it will begin to spread almost immediately and will continue to do so as the cookies bake.
Bake for 8 minutes and remove the pan from the oven:
Let cool completely on the pan and then store in an airtight container.
Makes 16-18 cookies.
Notes: You could add in chocolate chips if you liked.