Soft & Chewy Peanut Butter Cookies (with a healthy twist)

Face it, peanut butter is just one of those things that will always remain a constant good in your life. It started with our pb&j sandwiches and it evolved over the years into these wonderfully delicious soft and chewy peanut butter morsels. I made this recipe the healthy way and I swear to you it's impossible to taste the difference. People always look at me like I'm a crazy bean lady (which honestly, I cannot deny said title) but a bland, moist, substance such as the bean, is a perfect butter substitution. The Japanese have been doing this for centuries with their red bean ice cream, it's about time we jumped on the bean train!

Soft & Chewy Peanut Butter Cookies

makes about 3 dozen

1/2 cup butter, softened (or half a can of pureed chickpeas (about 1 cup) for a more healthy option)
1 cup peanut butter
3/4 cup white sugar (plus 1/4 cup more for rolling cookies in)
1/2 cup firmly packed brown sugar
1 egg (could use two egg whites in place of one egg)
1 tablespoon milk
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour (or use 1 cup white flour and a 1/4 cup whole wheat flour)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions:

1.Preheat oven to 350 degrees F. Spray a cookie sheet with non-stick spray and set aside.
2.Beat together butter and peanut butter until well combined. Add sugars and beat until fluffy.
3.Add egg, milk, and vanilla extract and mix until smooth. Last, add flour, baking soda, baking powder, and salt and mix just until blended.
4.Roll balls of dough in white sugar before placing on baking sheet. For a nicer shape to your cookies, press down lightly on each using a fork and make a cross pattern like below.

5.Bake for 10 to 12 minutes. Do not over bake. Let cookies cool on baking sheet for at least 3 minutes before removing to wire racks to cool completely. Store in an airtight container at room temperature.