Chocolate Peanut Butter Chip Cookies

Wowza! These are amazing! Chewy, chocolatey and bursting with peanut butter chips! 

As you may know, my Chocolate Chips Cookies are wildly popular. They're light, airy, a little cake-like, and brimming with semisweet chocolate chips. People love that the recipe slashes calories and fat, without compromising the flavor, texture and overall goodness of a classic chocolate chip cookie.

So that got me wondering... Should I create a chocolate-based cookie with peanut butter chips? Of course I should! And here they are! I'm serious - these are freaking awesome. 

My strategy for making the cookies lighter: 
I swapped out the butter: Instead of using butter, I used a yogurt-based vegetable oil spread (Brummel & Brown, a buttery spread made with real yogurt, plant-based oils and purified water). One tablespoon of butter has 100 calories and 11 grams of fat. One tablespoon of B & B has 45 calories and 5 grams of fat. 
I removed the egg yolks: Instead of using whole eggs, I used egg whites. Each egg yolk contains 5 grams of fat, and most cookie recipes call for 2 to 3 eggs. That's 10 to 15 grams of fat emitted from the dough. 

Get ready to fall in love...

Chocolate Peanut Butter Chip Cookies 

2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup yogurt-based vegetable oil spread (such as Brummel & Brown)
3/4 cup packed light brown sugar
3/4 cup granulated sugar
4 large egg whites (1/2 cup)
1 tablespoon vanilla extract
2 cups peanut butter chips

Preheat the oven to 375 degrees. Line 3 to 4 large baking sheets with parchment paper. 
In a medium bowl, combine the flour, cocoa, baking soda, and salt. Mix well and set aside.
In a mixing bowl, combine the vegetable oil spread and both sugars. Mix on medium speed until blended and creamy. Beat in the egg whites and vanilla. Gradually beat in the flour mixture and mix until creamy and smooth. Fold in the peanut butter chips. 
Drop tablespoons of the dough onto the prepared baking sheets, about 2 inches apart. Bake for 8 to 10 minutes, until golden brown. Cool on baking sheets, on wire racks. 

Makes 6 dozen cookies