Disclosure: This is a compensated campaign in collaboration with Latina Bloggers Connect and The National Peanut Board
Our lives have been pretty busy lately and I never would have believed how much more until now, not only because we have two kids now but because life changes and requires more. Sometimes, juggling work, family and activities can take a lot out of us. More than ever, we need help to get through the day (or night) in our increasingly busy lives.
Lately I have found a definite need for more protein for the 12-14 hours of straight attention and love I devote to my little family. It takes a lot out of me. It is easy to eat junk but I have been really trying to refocus my eating towards smoothies and oatmeal in the last couple of weeks.
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This past week I added some peanut butter to my oatmeal, ate it at 8am and was not hungry until 2pm which was the only time I had for eating lunch since I tended to my girls needs. I loved it! Did you know peanuts and peanut butter provide lasting energy and a smart addition to your diet? It’s also an affordable source of protein and really convenient. Now I know why my husband likes peanuts so much!
This week I plan on adding peanuts and peanut butter to my Asian dish and make a peanut butter green smoothie. Who’s with me? With 7 grams per serving, peanuts have more energy boosting protein than any nut. Coupled with their more than 30 essential vitamins and nutrients, peanuts are considered a superfood. How about this fact, peanuts originated in South America and are a key ingredient in many Latin foods. I know mole’ in the north of Mexico uses peanuts in their sauce. Yum.
In our home we have a go-to chocolate cookie recipe we have been making the past 6 years and even though it is not quite Latin it is our recipe. It is soft and chewy on the inside and a little crispy on the outside. It is perfect for us cookie snobs. I boosted this recipe adding peanuts and peanut butter for an almost trail mix-type of cookie with a bit of indulgence. The end result? Husband approved!!
I added some peanuts, Skippy honey-roasted peanut butter, pretzel bits and dark chocolate chunks and glazed them with cinnamon-spiced peanut glaze. Yes. So good.
Frosted Peanut Butter Pretzel Chocolate Chip Cookies
by Noelle Kelly
Prep Time: 20 minutes
Cook Time: 14-16 minutes
Ingredients (1 1/2 dozen)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup salted butter, melted
- 1/2 cup Skippy honey-roasted peanut butter (or other creamy PB)
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 Tablespoon vanilla extract
- 1 egg
- 1 egg white
- 1 cup dark chocolate chunks
- 3/4 cup pretzel pieces
- 3/4 cup lightly salted peanuts
Frosting
- 1/2 cup Skippy honey-roasted peanut butter, melted
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with a silpat or parchment paper.
Sift flour, salt, baking soda, and set aside. In a separate medium bowl, mix sugars and melted butter and peanut butter until blended. Add the egg, egg white and vanilla. mix until creamy.
Add sifted ingredients and hand mix until blended. Stir in chocolate chunks, pretzel pieces, and peanuts.
Scoop dough into a 1/4-cup measuring spoon and place on cookie sheet 2 inches apart from each other.
Bake for 14-16 minutes. Cookies will look like soft and not cooked but they are perfect. Let them cool for 10 minutes and frost.
Melt 1/2 cup peanut butter in microwave for 30-35 seconds. Add 1 1/2 cups of powdered sugar. Add 1 teaspoon ground cinnamon, and 2-3 Tablespoons of milk. Mix until smooth.
Dip each cookie into frosting. You will have extra frosting to dip pretzels 🙂
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