Peanut Butter Puffin Cookie with Bittersweet Chips

Feb 17th

Do you know about Puffins? I sort of wish I didn’t. I can eat a box of puffins in a day or two. They are made by Barbara’s and they’re all natural; you can find them in the organic cereal section of any grocery store.

Do you remember these?

The inside of these bars is what peanut butter puffins taste like. When I dip them in Nutella (ohmygoshyes) I always think of these nutty bars. Anyways, America’s Test Kitchen made a low-fat peanut butter cookie that took the total calories down quite a bit and used finely ground peanut butter cereal to increase the peanut flavor. I changed the recipe a good amount, but kept the “light” stuff. Only 6 tbsp. of butter and 1/3 c. peanut butter (much different than your average peanut butter cookie, which is just super bad for you). I gave these to my mom and she asked if they were healthy – you’d be very hard pressed to find a cookie that is actually healthy. As far as cookies go, though, these are on the lighter side.

The crushed cereal makes biting into these a great time because you get an unexpected crunch; the bittersweet chocolate is an obvious choice but makes these an even better cookie. By placing the chips on top instead of mixing them into the batter, you have a cookie that looks like it’s full of chocolate but has an overall smaller amount than might be added to your standard chocolate chips. These cookies are slightly crispy but with a soft, chewy center. Serve with milk!

If you don’t have any intention of making these cookies, at least go buy some puffins. If the box stays in your kitchen longer than twenty four hours please don’t tell me because I’ll just feel bad about myself.

Peanut Butter Puffin Cookies with Bittersweet Chips

Makes 24 – 30

2 1/2 c. peanut butter puffins, divided

1/3 c. plus 1 1/2 c. flour

1/4 tsp. baking soda

1/4 tsp. salt

4 tbsp. butter, softened, plus 2 tbsp. butter, melted

1/3 c. plus 1 tbsp. peanut butter

1 1/4 c. packed brown sugar

2 egg whites

1 tsp. vanilla

1 tbsp. water

1/2 c. bittersweet chips

1. Preheat oven to 350 and spray two cookie sheets with nonstick spray.

2. Take 1 1/2 cups of puffins and place in a food processor with 1/3 c. flour. Process until the consistency of fine crumbs. If you don’t have a food processor, place the cereal in a ziplock bag and crush with a rolling pin or the bottom of a saucepan. Whisk with flour to combine. 

3. Add the rest of the flour, the salt, the baking soda and pulse to combine.

4. In a large bowl beat peanut butter, softened butter, and brown sugar with electric mixer until fluffy.

5. Add melted butter, egg whites and vanilla and mix to combine.

6. Add dry ingredients and mix until JUST combined. Add water and mix until it is saturated into the dough.

7. Take the remaining 1 c. puffins and chop lightly (don’t crush completely). Fold cereal into batter.

8. Drop cookie dough in 1 tbsp. amounts onto cookie sheet, spacing 2 inches from each other and from the side of the pan. Lightly press balls to flatten slightly.

9. Press 3 bittersweet chips into the top of each cookie. Bake for 10 minutes.

10. Cool on pan for several minutes and then transfer to cooling rack to cool completely. Keep in an airtight container at room temperature for several days.

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