Peanut butter chocolate drizzled cookies

These peanut butter cookies finished with a chocolate drizzle are proof that sometimes the simplest additions make the biggest difference. A classic soft, chewy peanut butter cookie gets elevated by a zigzag of melted chocolate across the top — it looks bakery-beautiful and adds just enough chocolate to make each bite perfectly balanced. They’re not overly complicated, not overly sweet, and completely impossible to eat just one of. Make them for cookie trays, gifting, or any occasion where you want something reliably delicious with a little extra flair.

• Swap: Use dark chocolate for the drizzle instead of milk chocolate — it creates a more sophisticated sweet-salty balance.
• Make-ahead: Bake and cool cookies; drizzle with chocolate and let set before packaging or storing.
• Storage: Store in an airtight container at room temperature for up to 5 days; the chocolate drizzle stays firm at room temperature.
• Variation: Add a sprinkle of flaky sea salt over the chocolate drizzle before it sets for a sweet-salty finish.
• Serving: Arrange on a tiered cookie stand with other holiday cookies or serve alongside a scoop of vanilla ice cream.

I had cookies on my mind today… better yet, peanut butter cookies. 🙂 If you love peanut butter (like me) chances are you love chocolate and peanut butter, I mean let’s face it the two just go together like bread and butter! And so they should… and they should never I repeat never be apart! 😉 I also wanted to drizzle something today… so these peanut butter chocolate-drizzled cookies were born…. and guess what?? They are only 2 smart points each.. yup that’s right, so go ahead and eat a few. 🙂

4.50 from 2 votes

Peanut butter chocolate drizzled cookies

By: Drizzle

Servings: 24

Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

2 sp or 1pp each

Ingredients 

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• ▢ 1/4 cup light peanut butter, I used Kraft light
• ▢ 2 T brown sugar
• ▢ 1 T white sugar
• ▢ 2 T calorie reduced margarine
• ▢ 2 T egg whites
• ▢ 1 t vanilla
• ▢ 1/2 t baking powder
• ▢ 2/3 cup white flour
• ▢ 1.5 squares of 70% Lindt chocolate, or similar

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Instructions 

• Preheat oven to 350F.
• Using an electric mix cream together your peanut butter, sugars and margarine. Add egg whites and vanilla and continue mixing. With a spoon mix in your baking powder and flour. Dough will be thick and sticky.
• Roll into 24 mini balls and place on a sprayed parchment lined cookie sheet.
• Press down on each cookie with a fork.
• Bake in oven for approximately 10 minutes. Meanwhile melt your chocolate in the microwave in a small safe dish for 35 second intervals, turning each time until melted. Remove cookies from oven and using a spoon, drizzle with chocolate, 1 cookie is 2sp or 1pp, Enjoy 🙂
• Nutritional info, per cookie… Calories 44.. Fat 1.8g.. Saturated fat 0.4g… Carbs 6.1g… Fiber 0.3g… Sugars 2.6g… Protein 1g

Additional Info

Course: Baking

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