Mudslide Cookies

cookies, dessert, chocolate, mudslide

Click here for Jacques’ Chocolate Mudslide Cookies recipe from “Stylish Cuisine”!

Let’s get honest for a minute here.  There’s a solid week every month that women are allowed to be bitchy more abrupt than usual.  This coincides with all sorts of wonderful things like cramps, hypersensitivity, extended bathroom breaks, chocolate cravings, etc.  For the last three years, I barely had a period.  My body seemed to try to have one, but I just couldn’t pull it off most months.  Because of my unruly body, I didn’t have any excuse for my abrupt behavior… except that I was bitchy (What? NO!).

Good news, though!  My body is currently back to working correctly and my excuse for craving chocolate is back full force.  This is a dangerous craving for me.  I love chocolate on a regular day, so when I crave it on an extreme level, my dieting is constantly on the brink of disaster.  Last month, everyone and their mother and their sister and their bestest friend in the whole world decided to make cookies.  I’m not even joking.  EVERYONE MADE COOKIES.  And then they posted about it on Facebook.  Cruel!  Jess said she wanted to make some too and I was happy to participate in that.  I didn’t want to make any regular cookie, though.   My brain told me, “You want chocolate cookies with walnuts in them.”  I said to my brain, “Damn, that’s a great suggestion.”  So I made some.

chocolate, cookie, brownie, healthy, dessert

Click here for this Secretly Healthy Chocolate Brownie Cookies recipe by “Eliza’s Edibles”!

I found a recipe on the Cooking Light website for Mudslide Cookies and went from there.  They were perfect!  Not overly sweet (which is easy to do with chocolate cookies), perfectly crisp on the outside, but pillowy on the inside.  Best part?  Low calorie!  Granted, it’s still a CHOCOLATE COOKIE, so it’s going to have at least a few calories in it, but these aren’t over the top.  I made 30 ginormous cookies (as in the size of the palm of my hand) and they were only 4 PP each.  You could easily make cookies that were slightly smaller, and make 48 at 2 PP each.  Best part?  They satisfy my chocolate craving without making me want to eat seven in a row.  I get my momentary fill of chocolate after one!  That’s incredibly important  for me.  I have a tendency to go for chocolate CHIP cookies and then I eat four in a row just to get enough chocolate chips to actually satisfy my craving.  That’s not so helpful when you’re dieting.

Mudslide Cookies (slightly modified from Cooking Light)
Servings: 30
PointsPlus Per Serving: 4 (or 48 cookies for 2 PP each)


  • 2 oz unsweetened chocolate, 10 PP
  • 2 oz bittersweet chocolate, 9 PP
  • 1 1/2 tbsp organic unsalted butter, 4 PP
  • 1 1/2 tsp strong black coffee (CL used instant coffee granules, but I’m classy, so I don’t have those)
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose unbleached flour, 17 PP
  • 1/2 cup unsweetened cocoa powder, 4 PP
  • 2 tsp baking powder
chocolate, cookie, peanut butter, pb fudge, fudge, dessert

Click here for this PB Chocolate Fudge Cookies recipe by “Sarah Cupcake”!

  • 1/8 tsp salt
  • 2 large eggs, 4 PP
  • 3 egg whites, 1 PP (CL used 1/2 cup egg substitute, but I didn’t have that)
  • 2 1/2 cups organic cane sugar, 52 PP (CL used regular refined sugar)
  • 1/2 cup chopped walnuts, 11 PP

1. Preheat oven to 350°.

2. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. (I melted my chocolate in a sauce pan on the stove since I have a tendency to over-nuke my chocolate.) Stir until smooth. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in flour mixture and nuts.

4. Cover baking sheets with parchment paper or use a silpat mat (BUY ONE. Do it now.) Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets; with moist hands, gently press dough into 1/4-inch-thick rounds (the pressing is optional.  I didn’t press and they turned out perfectly round). Bake at 350° for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks.

When the cookies are done, they’ll be cracked on top and still moist in the center.  And magically delicious!  Hee hee!

Orange Basil Cookies

And here we have another tasty re-blog! The Potlicker is quickly becoming one of my favorite blogs with her inventive recipes and delicious pictures. Here’s a recipe for Orange Basil Cookies. They sound quite interesting…. just interesting enough for me to give them a try sometime! I do love me some oranges :)

Potlicker Blog

These orange basil cookies will be a winner every time.  They are the high ranking food in my house right now.

While the cookies are a lovely addition to a tea tray or brunch spread, if left too convenient to a student bogged down with studies, then they will be gobbled down as a meal replacement. I noticed Tall Dark and Handsome had not come out for a meal in quite a while. When I questioned his eating habits for the past two days, he said he was full of cookies.  I found the mostly empty cookie box open on the bookshelf next to him.  Upon inspection, they were becoming stale like biscotti. Of course they had not been covered. TDH expressed that he didn’t know which he liked better, the fresh soft warm cookies or the now crunchy cookies that went into coffee. Wow, cookies that could do no…

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St. Patty’s Day Sugar Rush


Click here for this WWF Chocolate Stout Cupcakes with Bailey's Irish Cream Frosting recipe by "Skinnytaste"!

I love you all.  You should know this.  Especially after taking a look at all the tender love and care that I put into finding tasty desserts for you to try this St. Patty’s Day!  I found something for everyone – cheesecake, cookies, brownies and cupcakes.  AMAZING.


Click here for this Guinness Chocolate Chip Cookies recipe by "Lea and Jay"

Last year for St. Patty’s Day I posted a recipe for Corned Beef and Cabbage.  Pretty typical Irish fare.  That has always been the crowd pleaser, the belle of the ball, the star of the show at our house.  Dessert on St. Patty’s Day is usually an afterthought (if only that were the case for the other 364 days of the year).  This year, I’m giving you a smorgasbord of choices to make for the family!


Click here for this Guinness Chocolate Cheesecake recipe by "Closet Cooking"!

In case you don’t know exactly what the origin of St. Patty’s Day is, I’ll give you the quick and dirty version.  It commemorates Saint Patrick, the patron saint of Ireland.  Interesting fact, Saint Patrick was NOT Irish.  He was born in Roman Britain in the fourth century and was kidnapped at age 16 and brought  to Ireland to be a slave.  He eventually escaped, became a bishop, and went back to Ireland to “Christianize” the country whose people were largely practicing polytheism (no, they did not pray to leprechauns and pots of gold were not involved either).  He used the shamrock to explain the Holy Trinity (because of the three leaves) hence why it became the featured symbol.  Saint Patrick is the “Champion of Irish Christianity”, therefore he was given a feast day, which over time because a cultural holiday celebrating the Irish in general.  If you’re interested in more of the background of the holiday, check out it’s Wikipedia page!


Click here for this Irish Coffee Blondies recipe from "Baked Bree"!

I’m not one for in-your-face evangelism, so don’t get all confused and flustered and think I’m trying to turn you all into Catholics or Christians or anything!  I just want you to enjoy a fun day of green clothes, corned beef and beer/liquor-laced sweets :)  I think I’ll be making the Chocolate Stout Cupcakes since they’re actually WWF!  Woot Woot!  I’ll also be roasting my cabbage this year rather than cooking it in the crock pot since I found an awesome recipe to try.

So put on your green shirt, or even some green pants if you have them, drink a little beer, eat some corned beef and cabbage, listen to some Celtic music (or Flogging Molly), chase a leprechaun, find some gold… do whatever makes your St. Patty’s Day just a little bit more fun!

Black and White Cake Cookies

Perfect stripes for a perfect cookie!

People, I have been a BAD foodie lately. I’ve been eating what I want and too much of it. My past few weigh-ins have shown it too – almost three pounds back on my bootie! Not good. Bad foodie, bad. So, this morning I got back on the workout horse with 30 minutes of circuit training and 15 minutes of yoga.

DAYAM. With all this walking I’ve been doing, I’ve forgotten how much I need to change up my routine! Walking around Chicago is QUITE different from working out all my muscle groups in intervals! I feel accomplished for the day and it’s only just begun. And by accomplished, I mean I sweated a LOT and drank a lot of water. And THEN I made myself a tasty breakfast of bacon and eggs and a cold ginger lemon tea! Yum yum. Back on the wagon, dammit and I’m staying here!

Make sure to put some wax or parchment paper under the cookies so you don’t get frosting all over the table!

It’s always easier to keep up with a routine when life is calm and travel is minimal. My girlfriend and I have traveled the past two weekends to visit friends and family and food options weren’t the best. I know that’s why some of the weight came back. Walking is great, but it’s neutralized when you’re eating like poop! So, the night before we left to visit Cincinnati I decided to make some tasty WWF cookies to bring with me. My mom organized a lovely game night with some of my cousins and told them to bring snacks. Knowing my cousins, I figured it probably wouldn’t be anything too healthy. I decided to make Black and White Cake Cookies… with a special ingredient!

CHOBANI! Chobani Greek Yogurt with Honey was the special ingredient in these cookies. The original recipe came from my awesome Cooking Light cookbook, but it called for applesauce (instead of what would normally be oil). I’m not a huge fan of apple flavored baked desserts and I knew that yogurt was commonly used in place of oil too, so I figured I’d give it a shot! I also adjusted the frosting ingredients so that they harden a little easier next time. The almond frosting did fine, but the cocoa side took a lot longer.

They were SOOO GOOOOOOD. The yogurt gave them a delicate savory flavor, kind of like what you’d taste in a sour cream cake. Sweet, savory, and topped with cocoa and almond flavored icing. Heaven in my mouth. I made three dozen and they were gone by the end of the night. My parents loved them and the cousins loved them! And the Chobani was definitely the right choice. Next time I might even try using the black cherry Chobani rather than the honey. But that ‘gurt is going into the zucchini bread I’ll be making this week! Betcha didn’t see that coming?!?!


Black and White Cake Cookies
Servings: 36
PointsPlus Per Serving: 2


  • 1 1/2 cups all-purpose flour, 16 PP
  • 1 1/2 tsp baking powder
  • 1/2 tsp table salt
  • 1 6oz container of Chobani greek yogurt (I used honey, but you can use any flavor you desire!), 4 PP
  • 1 cup sugar, 22 PP
  • 1/4 cup light butter, 9 PP
  • 1 1/2 tsp vanilla extract, 1 PP
  • 2 egg whites, 1 PP
  • 2 tbsp 2% milk
  • 1 1/4 cup powdered sugar, 16 PP
  • 1/4 tsp almond extract
  • 2 tbsp unsweetened cocoa, 1 PP

1. Preheat oven to 375.

2. To prepare cookies, lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.

3. Spoon yogurt into a fine sieve over a bowl, let stand 15 minutes. Discard liquid.

4. Combine drained yogurt, granulated sugar and butter in a large bowl, beat with a mixer at medium speed 2 minutes or until well blended. Beat in vanilla and egg whites. Add flour mixture; beat at low speed until blended.

5. Drop dough by level tablespoons 2 inches apart onto parchment-lined baking sheets (very important. otherwise they’ll stick!). Bake at 375 for 10 minutes or until set (not browned). Cool on pans 2 minutes or until firm. Remove from pans; cool completely on wire racks.

6. To prepare frosting, combine 3/4 cup powdered sugar, 1 tbsp milk and almond extract in a bowl, stirring well with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon white frosting over half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.

7. Combine 1/2 cup powdered sugar and cocoa in a bowl. Gradually add 1 tbsp milk, stirring with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon chocolate frosting over other half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.

Crisp Pecan Cookies… oh, and a Weigh-In

Photo Courtesy of: Jess Costantini from Beautiful Orange Productions

I really need to stop with this cookie and brownie making.  I have a sweet tooth the size of Montana and cookies get me into trouble.  I have practically NO self control around them!  My weigh-in this week shows that.  I gained 7/10ths!  Honestly, I’m surprised it wasn’t more.  I did NOT follow my points this past week.  I was just eating everything in site!  But today I start my week over, so I’m making sure to get back on track.  Luckily, my exercise is still on track, though!  Actually, when I weighed myself using my nifty WW scale, I saw that both the lbs and percentage of body fat went down!  I definitely have more muscle!  The body fat loss was 1.2 lbs.  So I was okay with this gain.  Jillian Michaels has been kicking my patootie four times a week.  Never have I sweated so much in my living room.

Sometimes I feel like a bad Reluctant Loser Leader when I see that I’ve gained again, but you know what?  I’m showing you that I’m not perfect!  It took me 20 years to get to this point, so I know it’s not going to just melt off!  I’m not just trying to lose weight, I’m attempting to change a lifestyle that I’ve been living with since fourth grade.  Not just how much I eat, but what I eat, how to recognize (and not ignore) the signs my body gives me when I’ve had enough, how much and what kind of exercise I do, how I think about food and exercise… all of it!  I’m going to fail at some of those points during some weeks, but I just keep getting back on the bandwagon.  I feel too good to go back to where I was.  And our Weight Watchers Program at work is over now, so the weekly weigh-in here is super important for accountability!

I hereby claim that my goal for weight loss next week is 1 lb!  (I’m tempted to up that to 2 lbs, but the way my body is changing right now, I don’t think I want to set myself up for defeat).  I will stick to my points this week like a recovering addict sticks to the 12 step program.  It’s one day at a time.  One meal at a time.  One snack at a time.  I’m writing it all down.  Maybe I’ll even try to plan out the food for my week so that I know what to expect.  Either way, I’m doing better this week, I promise.

But for you…. a cookie recipe!  BAHAHAHA.  These were wonderful, but you’ll want to eat them all, so careful!

Photo Courtesy of: Jess Costantini from Beautiful Orange Productions

Crisp Pecan Cookies (from Cooking Light)
Servings: 30 (1 cookie each)
Points Per Serving: 2
Calories Per Serving: 73


  • 1 cup packed light brown sugar, 23 PP
  • 5 tbsp light butter, 8 PP
  • 1 large egg white
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3 tbsp chopped toasted pecans, 4 PP
  • 1/2 tsp baking powder
  • 1/3 cup sifted powdered sugar, 4 PP
  • 1 cup all-purpose flour, 12 PP

1. If you haven’t toasted the pecans yet, place them in a dry skillet and cook over medium heat 1-2 minutes, stirring frequently. Set aside.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk.

3. Combine brown sugar and butter in a bowl, and beat with a mixer at high speed until light and fluffy. Add vanilla and egg white, and beat 1 minute. Stir in flour mixture and chopped pecans. Refrigerate dough 30 minutes.

4. Preheat oven to 350.

5. Place 1/4 cup powdered sugar in a small bowl. Divide dough into 30 equal portions. With moist hands, shape each portion into a 1/2 inch ball. Roll balls in 1/4 cup powdered sugar. Place 2 inches apart on baking sheets coated with cooking spray. Place pans in freezer 10 minutes.

6. Bake at 350 for 12 minutes or until cookies are golden. Cool on pans 2 minutes. Remove from pans; cool completely on wire racks. Using a fine sieve, sprinkle 4 tsps powdered sugar over cookies.

Photo Courtesy of: Jess Costantini from Beautiful Orange Productions

Cocoa Fudge Cookies

Don’t they just look perfect?!?!

Okay.  I am starting to see that my sugar addiction is affecting my blogging.  I’ve put up more cookie recipes in the past month than necessary.  They’re just so GOOOOD!  I never really considered myself a baker, but I’m starting to get the hang of it.  I’m going to have to stop this cookie madness and try something else… like a pie :)

Before I take a break from all the cookie recipes, I do want to leave you with yet another recipe for those tasty morsels.  These ones are like brownie bites!  Firm on the outside, chewy on the inside.  They are AMAZING after being zapped in the microwave for 15 seconds and paired with a glass of organic 1% milk.  I found this recipe in my Cooking Light Cookbook (what else?  It’s my freakin’ culinary BIBLE.  Forget Joy of Cooking!).

Too good to have just one (picture, that is.)!

Cocoa Fudge Cookies
Servings: 24
PointsPlus Per Serving: 2


  • 1 cup all-purpose flour, 10 PP
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 5 tbsp light butter, 8 PP
  • 7 tbsp unsweetened cocoa, 3 PP
  • 2/3 cup sugar, 14 PP
  • 1/3 cup packed light brown sugar, 8 PP
  • 1/3 cup low-fat plain yogurt, 1 PP
  • 1 tsp vanilla extract

1. Preheat oven to 350.

2. Lightly spoon four into a dry measuring cup and level with a knife. Combine flour, soda and salt; set aside. Melt butter in a saucepan over medium heat. Remove from heat and stir in cocoa and sugars. Stir in yogurt and vanilla. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.

3. Bake at 350 for 8-10 minutes or until almost set. Cool on pans 2-3 minutes or until firm. Remove cookies from pans; cool on wire racks.

Vanilla Meringue Cookies

Stiff peaks. Nice stiff peaks. They are the secret to perfect meringues. Hell, they’re the secret to lots of things.  But that’s not the kind of blog I’m writing.  Back to food.

Ever since I went on a family vacation to Door County, WI and ate a perfectly magical meringue cookie, I’ve wondered how such perfection was possible. I finally made my first attempt and they were wonderful! Crisp on the outside and slightly chewy on the inside and only 1 point a piece! One of the beautiful things about such a simple recipe is that you can make them all sorts of different flavors. Try using 1 tsp vanilla extract and 1 tsp coconut extract. Or maybe use some cocoa powder and hazelnut extract to make a nice chocolate hazelnut meringue. It’s really up to you. And make sure to taste before you bake. This is one recipe where you’ll DEFINITELY want to lick the bowl.

Vanilla Meringue Cookies
Servings: 28
PointsPlus Per Serving: 1


  • 1 cup sugar, 22 PP
  • 2 tsp vanilla extract, 1 PP
  • 3 egg whites, 1 PP
  • 1/4 tsp cream of tartar
  • 1/4 tsp sea salt

1. Preheat oven to 325.

2. Cover 2 large baking sheets with parchment paper.

3. Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until foamy. Gradually add cup of sugar, 1 tbsp at a time, beating mixture until stiff peaks form. It takes a while, but just keep going! Stiff peaks will take on the consistency of marshmallow creme. If the peaks fall over, they aren’t stiff enough yet… obviously ;)

4. Drop batter by tbsp onto prepared baking sheets about 2 inches apart. Bake at 325 for 35 minutes or until crisp. Cool on pan on a wire rack. Carefully remove from parchment paper. Store in an airtight container.

Meringue Cookies on Foodista

Chocolate Chip Cookies

Oh so tasty.

Chocolate chip cookies come in one of three ways – soft, chewy or crunchy. Each has it’s own pros and cons, but who cares about the cons of chocolate chip cookies!?!? Pros are always the focal point when eating chocolate chip cookies, or any other cookie for that matter!

Last night, I realized that my ripe bananas were just a bit too ripe, so I wasn’t able to make the banana bread I’d been so excited to make. In order to appease my baking desire, I opened my beloved Cooking Light Cookbook, took a look at the cookie section and voila! An easy-to-make cookie recipe was at my fingertips.

As a sugar addict and partner to a woman who has made it her mission to find the perfect chocolate chip cookie dough (just so she can eat the dough, no baking necessary), I’ve tried many different variations. This dough was quite delicious. I beat it into submission and folded in special dark chocolate chips just to show it how much it was looooved. But the secret to this soft and pillowy cookie is the applesauce. Yep. Applesauce. And since all we had was cinnamon applesauce, the flavor was even tastier! These cookies were a nice size for their points value, so I knew I had to share. Enjoy :)

A beautiful pile of pillowy goodness.

Soft Chocolate Chip Cookies
Servings: 28-36
PointsPlus Per Serving: 3


  • 1 1/4 cups all-purpose flour, 13 PP
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup applesauce, 2 PP
  • 1 cup packed light brown sugar, 23 PP
  • 4 tbsp light butter, 6 PP
  • 1 tbsp vanilla extract, 1 PP
  • 1 egg, 2 PP
  • 1 cup chocolate chips, 34 PP

1. Preheat oven to 375.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl; stir well with a whisk.

3. Spoon applesauce into a fine sieve over a bowl; let stand 15 minutes. Discard liquid. Scrape drained applesauce into a large bowl. Add sugar and butter; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla and egg. Add flour mixture; beat at low speed until well blended. Fold in chips.

4. Drop by slightly heaping tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375 for 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove from pans; cool on wire racks.

I Ate HOW MANY Cookies?

A photo my mom took of just SOME of the cookies they made at Cookie Day. I probably ate that many.

If I was to attempt to count how many cookies and pieces of biscotti I ate from Dec. 23 to Dec. 30… I’d probably cry.  God bless my mother, but DAAAANG.  After I had one bite of a single sugar cookie (my Aunt Chrissy’s recipe!) I was a goner.  The flavors were so perfectly balanced and the icing was so perfectly hardened that I couldn’t help but eat more than my share every single day!  It is completely and utterly my fault and as tasty as it was eating them, I totally blew my diet on cookies alone.

Now, when it came to the other savory food, I did pretty good!  More salad than anything else, no crazy creamy dishes, just a few raviolis with sauce, more seafood than carbs and red meats.  It was manageable.  But those DAMN COOKIES!  In fact, Mom and I sat down with the recipe and figured out the points for the biscotti.  For one little piece it was SIX POINTS!  So, um, I’m not sharing the recipe.  Not quite weight watcher friendly.

I just don’t know how to NOT give in to sweet sugary temptation.  Next year, I’m going to bring gum with me and just chew that instead.  Or pace myself; one cookie, then one glass of water, then another cookie and another glass of water.  Then I’d fill up on water.  We’ll be at my girlfriend’s house, so it might be a little easier not to indulge since I’ll be more conscious of what I’m doing, lol.  Seriously!?!?!  When did people decide that baby Jesus and sugar comas went hand in hand??

How did you all survive this holiday?  Any tips for the Reluctant WW Foodie?  I’m back on track now, but I’m definitely scared about my weigh in on Thursday!  I didn’t have to weigh in the past two weeks, hence no “weekly weigh-in” entries.  I’m not excited.  I feel like I ate back five pounds of cookies and the other three I lost said “Hell no!  If you’re going back, we are too!”.

But today’s the first day of a new year.  The holidays are over for a while and I have a lot of new tools to help me get back on track.  I have a new phone – Samsung Epic – that is AMAZING.  I’ve downloaded a PointsPlus app, a WW Diary app, an app that give Nutrition Facts for all sorts of different foods, and even a workout app!  Since I ALWAYS have my phone with me, it just makes sense to track everything on there, right?  I also have a bunch of new cooking stuff and some new shelving in my kitchen which makes cooking even more fun!  My girlfriend and I took Maxwell on a walk yesterday since it was actually pretty warm out (can you say “global warming”?).  My mom even got signed up for WW online!  And of course I have all of you wonderful readers who write great comments and subscribe to my blog, which makes me more inclined to write more!  There you go.  Lots of reasons to be excited for this new year.

Now, I just have to sit down and figure out the points I’ve already eaten today!  Grrgl.

Five Ingredients, One Perfect Cookie

I’m not kidding.  This cookie is sensational!  Imagine peace on earth…. these cookies would be there.  They’re creamy, crunchy, chocolatey and life just seems so much better after eating one!

The only downside?  They’re small and they’re THREE points per cookie!  Peanut butter will do that to ya.  They’re packed full of protein, though!  Despite the fact that they’re more points and probably smaller than other cookies you’d eat, I just HAD to share the love.  Weight Watchers encourages us to not deny ourselves all the time; we should indulge every once in a while.  And this cookie is worth the indulgence.

This is another wonderful recipe I’ve found while browsing through Foodgawker.  I swear, that website has increased the culinary joy and happiness in my life tenfold.  I am always finding new and interesting recipes!  (Side note – I finally made those brussels sprouts that I posted a recipe for on here and they were sensational!  My girlfriend said they were the best vegetables she’s ever eaten in her whole LIFE.  It will now be a staple in our home.)  Okay, back on track; cookies!  Here’s the recipe!

Five Ingredient Cookies (slightly adapted from Momma Hen’s Kitchen)
Servings: 24 (small sized cookies)
PointsPlus Per Serving: 3


  • 1 cup reduced-fat peanut butter (I used crunchy PB for more texture)
  • 1 cup packed light brown sugar
  • 1 egg
  • 1 tsp baking soda
  • 1/2 cup chocolate chips (special dark is best!)

1. Preheat oven to 350 degrees.

2. Mix all ingredients except chocolate chips. When blended, mix in the chocolate chips.

3. Using your fingers, form 1 1/2 inch balls (dough will be very wet and sticky) and place onto an un-greased parchment lined cookie sheet. Use your thumb to flatten them a bit if you want a flatter cookie look. They don’t spread too much, but make sure they’re not too close together. Bake for 9 minutes.

4. Let the cookies sit on the cookies sheet for about 30 seconds to 1 minute before letting cool on a wire rack. Makes around two dozen small cookies.

This is the time of year when people make waaaaay more cookies than is necessary.  I beg you, integrate this cookie into your plans.  You will absolutely not regret it!  Double or triple the recipe and share the looooove!  I know I’ll be sharing the love at our little W|A team potluck on Friday!  Aaaand here’s one more picture to jump start that salivating :)