Recipe Trial

Last night I had planned to try the Peppermint Protein ice cream from Egg Face, unfortunately, I did not put my Kitchen Aid Ice Cream maker bowl in the freezer ahead of time. Therefore, that one has got to wait. Instead, I played around with the Peanut Butter Cookie recipe I tried the other day (mentioned in the earlier post). I wanted them to be "less dry" and have more flavor to them than peanut butter. I added about a 1/4 cup to 1/2 cup of 2% Fage Greek Yogurt to the dough. This created a creamier consistency, and a bit ot tang that cuts the heaviness of the peanut butter. Also, I substituted about half the peanut butter with Coconut Peanut Butter (crunchy) to give the cookies a bit more flavor and textual variance. And, finally, I chopped up (just broke it down with my fingers) a Russell's Stovers Sugar Free Dark Chocolate bar, and added it to the dough. They were delicious, and much more like a real cookie. Here is my newly "mixed up" recipe:

1/2 c. Coconut Peanut Butter (chunky)
1/2 c. Peanut Butter (I used creamy, but chunky would be great as well)
1 c. Sugar Subtitute - I used Tru Via (Stevia)
1/4 - 1/2 c. 2% Plain Greek Yogurt (I used Fage)
1 - 2 tsp Vanilla Extract
1/4 c. Egg Beaters (I ran out of eggs last night and had to improvise)
1/2 lg Russell Stovers Dark Chocolate Bar - chopped/chunked

Mix everything except the chocolate chunks until creamy. Then, fold in the chocolate chunks. You may want to refrigerate the dough to firm up it's consistency. You can also proceed without refridgeration as well - just know that the dough will be a bit sticky. Form small ball, and slightly flatten to bake. I used my cookie maker (7 - 8 minutes) or you could use your oven (10 - 12 minutes at 325 degrees). If using the oven, I would definitely use parchment as well. Cool on a rack, then package in an airtight container.