Cookies and More Cookies!

As I mentioned earlier, I love cookies—well, let’s just say most desserts. This past week, my family wanted to make cookies. Now, when I say they wanted to make cookies, what I really mean is I mentioned it, and they immediately jumped on board. Why, you ask? Because cookies are awesome!

Knowing how many calories are in cookies, I decided to look for a low-sugar or low-calorie option. While it wasn’t my favorite, it wasn’t awful either. I also made a batch with real sugar for my family.

The first thing to do when making cookies is to ensure you have all your ingredients. You don’t have to follow the recipe exactly—some substitutions are fine. For example, you could use Splenda instead of Truvia, almond butter instead of cashew butter, or even peanut butter. The great thing about cookies is that as long as the flavors work together, it’s hard to mess them up—unless you’re completely improvising, like making a chocolate confetti Fruity Pebble cookie (which sounds wrong, but who knows, it might turn out to be the best cookie ever!).

Here’s a sugar-friendly recipe for Peanut Butter Chocolate Cookies:

Ingredients:

  • 1 cup Simply Jif Peanut Butter

  • ½ cup Splenda baking sugar

  • 1 tsp vanilla extract

  • 1 egg

  • ¼ tsp baking soda

  • ½ cup dark chocolate or sugar-free chocolate chips

Instructions:

  1. Mix everything together, starting with the egg, sugar, and peanut butter. Stir until thoroughly combined.

  2. Let the dough chill in the fridge for 30 minutes.

  3. Preheat your oven to 350°F and bake for 10-12 minutes. If you’re using an air fryer, set it to 330°F and bake for 6-7 minutes. Remember to flatten the cookies first, as they won’t spread out in the air fryer like they would in the oven.

These cookies were okay, but here’s my favorite chocolate cookie recipe

The next recipe is a CheeseMay favorite. Disclaimer: These cookies are high in calories and sugar, so enjoy them in moderation if you're watching your intake.

Ingredients:

  • 1 ½ cups all-purpose flour

  • ½ tsp baking soda

  • ½ tsp salt (skip if using salted butter)

  • 1 stick unsalted butter at room temperature

  • ¼ cup granulated sugar

  • ⅔ cup light brown sugar, lightly packed

  • 1 tsp vanilla extract

  • 1 egg

  • 1 cup semi-sweet chocolate chips

Instructions:

  1. Use an electric mixer to cream the butter, granulated sugar, and brown sugar until smooth.

  2. Add the egg and vanilla extract, then gradually fold in the flour mixture (flour, salt, and baking soda).

  3. If you can, let the dough rest in the fridge for 24-72 hours. I only waited an hour, but the longer the rest, the better the flavor.

For oven baking:

  • Preheat the oven to 350°F.

  • Roll the dough into 2-3 inch diameter balls, and place them on a cookie sheet, leaving enough room for them to spread.

  • Bake for about 10 minutes or until the edges are slightly browned, but the center remains soft.

For air fryer baking:

  • Set the air fryer to 330°F, flatten the cookies slightly, and bake for about 7 minutes.

Once done, let the cookies cool on a rack for about 10 minutes to finish cooking and firm up.

If you’re new to baking, don’t worry if your first batch doesn’t turn out perfectly. Cookies may seem soft in the middle right after baking, but they will finish cooking as they cool.

I hope you enjoy this recipe! I’ll continue to share new ones as I try them. One of the recipes I’m excited to try for the holiday season is either an apple pie or pumpkin pie—with homemade whipped cream, of course. Stay tuned for that!