Peanut-chip cookies and Jabba the Snowman

Peanut-chip cookies

makes 60 cookies prep 15 min refrigerate 15 min bake @ 350 degrees for 12 min

1 3/4 c all-purpose flour

1 tsp baking soda

1/4 tsp salt

1/2 c reduced-fat peanut butter

1/4 c (1/2 stick unsalted butter, softened)

1/2 c packed light-brown sugar

1/4 c c plus 1 Tbsp granulated sugar

1/4 c fat-free milk

1 egg

1 tsp vanilla extract

1/3 c mini chocolate chips

1/4 c finely chopped unsalted peanuts in jar

Heat oven to 350 degrees. In a medium-size bowl, whisk together flour, baking soda and salt. Set aside.

In a large bowl, beat peanut butter and butter on medium speed 2 min. until creamy. Add brown sugar and 1/4 c granulated sugar and beat 2 min. Beat in milk, egg and vanilla. Beat in dry ingredients until just combined. Stir in chips and nuts. Chill dough 15 min.

For each cookie, roll 2 tsp of dough into a ball and place on baking sheets 2 inches apart. Lightly pat and press ball down with your fingers, then with fork, flatten each ball into a 1 1/2 inch round, making a crosshatch pattern, one direction and then press fork the other direction. Sprinkle a small amount of the remaining sugar over the top of each(I did not put sprinkles of sugar on the cookie and they were delicious).

Bake at 350 degrees for 10 - 12 min until lightly browned around edges. Let cool on sheets 1 min. Transfer to rack; let cool. 48 calores/cookie, 2 g fat, 1 g protein, 7 g carbohydrate, 0 g. fiber, 50 mg sodium, 4 mg cholesterol.