A completely life altering experience.
Totally worth waiting for in utter suspense, careening past Halloween and nearly into Thanksgiving. Because in a world full of tricks, everyone needs a treat now and then...
Chocolate Chip Peanut Butter Cup Cookie Cakes
2 1/4 cups white whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup SmartBalance Light
1 1/2 cup raw turbinado sugar
1 tsp vanilla
4 egg whites
1 cup dark chocolate chips (at least 60% cacao)
Reese's Mini's peanut butter cups
~ Preheat the oven to 350 degrees. Line muffin cups with paper liners.
~ Whisk together the flour, baking soda, and salt, and set aside.
~ Beat the SmartBalance Light, sugar, and vanilla until fluffy.
~ Beat in the egg whites.
~ Stir in the dry ingredients.
~ Fold in the chocolate chips.
~ Place a scoop of dough into each muffin cup, filling each cup approx 1/2 full.
~ Bake for 10 minutes.
~ Remove from the oven, and immediately place two Mini PB cups on each cookie cake, pressing down gently to ease the PB cups into the dough.
~ Return to the oven for 2 more minutes.
~ Allow to cool on wire racks... and enjoy! :-)