Low-Sugar Peanut Butter Cookies {Secret Recipe Club}

This post may contain affiliate links. Please see my Disclosure statement for more details.


Do you ever eat cookies for breakfast? We sure do. One of my kids’ favorite breakfasts is Giant Breakfast Cookies. (They also love having Popsicles for breakfast.) I am all about making their food fun so that they are more likely to eat healthier things. And since these cookies are probably way healthier than any muffin I make, I say go forth and make cookies for breakfast!

I chose the Peanut Butter Breakfast Cookies from Tasty Cheapskate‘s site for Secret Recipe Club this month. Blogger Jean shares her simple, wholesome, and cheap recipes there, with the cost of ingredients included!

I also eyed the Irish Soda Bread (which I love, but the one I made most recently flopped in a big way) and Lemon Garlic Hummus; but in the end I was searching while I had sick kids at home and couldn’t go to the store, so I had everything on hand for the peanut butter cookies. Plus, cookies.

That said – for some wacky reason I didn’t have any whole wheat flour, which I ALWAYS have. So I did use white flour in mine, but I mixed in some oat flour to give it a little more healthfulness. I would definitely use white whole wheat flour if I had it on hand.

Low-Sugar Peanut Butter Cookies

Low-Sugar Peanut Butter Cookies

Adapted from The Tasty Cheapskate.


  • 2 T butter
  • 1 c. natural peanut butter (see notes)
  • 2 T brown sugar
  • 2 T white sugar
  • 2 eggs
  • 1 T milk
  • 1 tsp. vanilla
  • 1 1/4 c. flour, preferably whole wheat (or a combo of all-purpose and oat flour)
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 c. chocolate chips


Preheat oven to 350F.

In a saucepan over low heat, melt together the butter, peanut butter, and sugars. Move mixture to a large bowl.

Your mixture should only be warm, not hot; if it's too warm, wait for a bit to make sure the eggs don't cook in it. Once it's just slightly warm, add eggs, milk, and vanilla.

Sift dry ingredients (flour, baking soda, and baking powder) into the wet ingredients and stir until combined. Stir in chocolate chips.

Line a baking sheet with parchment paper or silicone mat. Form dough into golf-ball sized balls and place on sheet, then press down slightly. (You can criss-cross with a fork for a traditional peanut butter cookie look, if you like. I didn't.) Bake for 7-8 minutes. They won't look done, but take them out anyway. Let cool on baking sheet 5 minutes before transferring to a cooling rack. Best served warm!


For these to be truly low in sugar, use a natural peanut butter that is just peanuts or peanuts and salt. Even "natural" peanut butters usually have sugar and oils in them. I like Smuckers brand.


 Loading InLinkz ...

Old-Fashioned Sugar Cookies

This post may contain affiliate links. Please see my Disclosure statement for more details.

Old-Fashioned Sugar Cookies

I grew up using the 70s version of the Betty Crocker Big Red Cookbook quite a bit. We didn’t have a lot of cookbooks, other than some church collaborations. In fact, my mom doesn’t even usually cook from recipes. But she got that big red binder for her wedding, I think, and when it was time to bake sugar cookies to decorate, she always opened it up.

Once I got married, I had my own Big Red Cookbook, but it was the newer, 2001 version. All I could remember was that my mom’s sugar cookie recipe came from the big binder and had cream of tartar in it, but none of the recipes in there seemed to match. A few years into our marriage, we found the same version of Big Red that my mom had in a used bookstore and grabbed it up. Still, the sugar cookie recipe didn’t call for cream of tartar. I was so confused.

Then – aha! There are TWO sugar cookie recipes in the older cookbook. Mom’s recipe is the Deluxe Sugar Cookies. I don’t know what makes them deluxe, but to me no other sugar cookie tastes just right. These are soft but the bottoms are sturdy; the taste has that almost tart flavor of a snickerdoodle due to the cream of tartar.

I was so glad to find this recipe again. I am no great decorator of cookies, but I took a cue from Betty there, too: she suggests letting an Andes mint melt on the top of a hot cookie and then spreading it around the top for “frosting.” Bingo! They don’t look awesome, but they taste delicious. And thanks to it being 2015 instead of 1976, we have Andes creme de menthe chips to make this even easier.

Andes Mint "Frosting" on Sugar Cookies

So just in case you don’t have your own classic cookie recipe for the season, this one makes a perfect cookie for decorating and snacking, with or without frosting.

Old-Fashioned Sugar Cookies

Yield: 40-60 cookies, depending on size of cutters

Old-Fashioned Sugar Cookies


  • 1 c. butter, softened
  • 1 1/2 c. powdered sugar
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract
  • 1 egg
  • 2 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar


With a mixer, cream together powdered sugar, butter, vanilla, almond extract, and egg until uniform. Stir in flour, baking soda, and cream of tartar until you have a smooth dough. Wrap dough in plastic wrap and refrigerate for 2-3 hours.

Preheat oven to 375F. Line baking sheets with parchment paper or silicone mats.

Let dough rest at room temperature for about 10 minutes, then roll out on a clean, floured surface to about 1/2 an inch. (Thin, but not too thin.) Cut out with cookie cutters and transfer to lined cookie sheet.

Bake 7-9 minutes, until cookies are golden around the edges. Let cool for a minute, then transfer to wire racks to cool before decorating.


Do you have a go-to Christmas cookie recipe?

Chocolate Peppermint Crinkle Cookies PLUS a Giveaway for #Choctoberfest

This post may contain affiliate links. Please see my Disclosure statement for more details.


Guess what today is? It’s October 5 … and that marks the beginning of #Choctoberfest! I have never participated in something like this before, but I thought it would push me to share a few recipes. It has been super fun to prepare for, and I am excited to peruse all the CHOCOLATE. I will probably gain 10 pounds just looking at my computer screen.

#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love?

Here’s what this event is all about!

#Choctoberfest would not be possible without our sponsors, starting with our 2015 Gold Sponsor, Imperial Sugar. Imperial Sugar has been a trusted name in family kitchens since 1843. Their sugar products and sweeteners are made from non-GMO cane sugar and ensure consistently delicious results. We’ll be using Imperial Sugar whenever we use sugar in our recipes this week, and can’t wait to share the sweetness with you!

You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and more. Make sure you visit the recipes section of their website for some sweet inspiration, and you can also find coupons on their website if you want to try out Imperial Sugar yourself.

Imperial Sugar and our other sponsors have banded together to contribute some awesome prizes for our #Choctoberfest giveaway! Entering is simple – just click below to follow us on Pinterest. Here’s what you could win:

We also have a nonprofit sponsor this year – Rescue Chocolate! They make vegan chocolate treats and donate 100% of their proceeds to animal shelters.

Enter now to win the #Choctoberfest prize. Hurry, because we’re picking the winner on October 12 at 8:00 AM, so if you don’t sign up before then, you’ll miss your chance!

a Rafflecopter giveaway

A huge thank you to all of the other blogs participating in #Choctoberfest 2015. Check out their blogs throughout the week for chocolate recipes you won’t be able to resist: The PinterTest Kitchen2 Cookin’ MamasA Day in the Life on the FarmAloha FlavorAmy’s Cooking AdventuresAngels HomesteadBalancing MotherhoodBless this MessBusy-at-HomeChocolate SlopesCoconut & LimeColie’s KitchenCookaholic WifeCooking In StilettosCooking With LibbyCookistryCopyKat RecipesCravings of a LunaticCrumbs in my MustachioCulinary CoutureCupcakes Take The CakeDeliciously SavvyEat It & Say YumFairyburgerFamished Fish, Finicky SharkFarm Fresh FeastsFood Hunter’s Guide to CuisineFull Belly SistersGet Off The Couch and CookGrumpy’s HoneybunchHey What’s for Dinner Mom?Honey and BirchI Can Cook ThatJane’s Adventures in DinnerJessie WeaverLife on Food Life, Love, and Good FoodMajorly DeliciousMoore or Less Cooking Food BlogMother Would KnowOr Whatever You DoPoet in the PantryRecipes Food and CookingRhubarb and HoneySassy Southern YankeeSavory TartSeduction in The KitchenSerena LissySumptuous SpoonfulsTake Two TapasThat Skinny Chick Can BakeThatsSoYummyThe Chonchudo FilesThe Crumby CupcakeThe Dinner-MomThe Saucy SouthernerThe Spiced LifeThe Spiffy CookieThe Two Bite ClubThe Weekday GourmetVintage KittyWendy PolisiWhat A Girl EatsWhitBit’s Indian KitchenWit Wisdom & FoodZesty South Indian Kitchen

Are you a blogger who is interested in joining us during out next community event?

Sign up here now!

We’ll make sure you get an email about our next blogger event.

Now, onto this first yummylicious chocolate recipe. {BTW, I received a case of Imperial Sugar to bake with for #Choctoberfest. How fun is that? Much more fun than my husband thought it was to lug 40 pounds of sugar from our mail room down to our apartment.}

Chocolate Peppermint Crinkle Cookies

These cookies are looking ahead to the holidays. I love to try out new cookie recipes around Christmas, and crinkle cookies have become some of my favorites. I will whip out the from-a-box-mix red velvet crinkles when I need something simple, but these chocolate-peppermint ones are great for a special dinner or cookie swap. Yes, they are slightly more time-intensive, but well worth the effort. When I made this batch, I played around with it a little. I got the highest compliment from my husband’s department chair, who said she was going to put these in her Christmas baking repertoire!

I made them a little more “Jessie” just by switching out corn syrup for honey and canola oil for coconut oil. Not that it makes them healthy – but I just prefer to use those more natural ingredients when possible. Plus they are what I always have on hand. You can substitute equal amounts of those original ingredients if you want.

Imperial Sugar #Choctoberfest

As I baked, I loved wondering if my grandmothers or great-grandmothers used Imperial Sugar, too, since it’s been around so long. My research says probably not, because they were in Ohio and not the Southeast … but who knows? Given that I also took my (wonderful, wonderful) measuring cups from my Grandma’s kitchen, I felt very connected to her as I was cookie-making!

Chocolate Peppermint Crinkle Cookies

Enjoy! Let me know if you make these.

Chocolate Peppermint Crinkle Cookies

Yield: about 3 dozen

Chocolate Peppermint Crinkle Cookies

These little tastes of Christmas are adapted from Bakers Royale.


  • 2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 8 oz. semi-sweet chocolate chips or chopped chocolate
  • 2 1/2 c. Imperial granulated sugar
  • 1/4 c. coconut oil
  • 3 T unsalted butter, melted and cooled slightly
  • 2 T honey
  • 2 eggs
  • 1 egg yolk
  • 2 tsp. vanilla
  • 1 1/2 tsp. of peppermint extract or 8-10 drops of peppermint essential oil
  • 1 c. powdered sugar and 1/4 cup granulated Imperial sugar, for rolling


Melt butter in the microwave and set aside to cool. Melt chocolate for 1 minute in microwave, then an additional 30 seconds, stirring each time. It should be able to be stirred smooth, but if not, another 30 seconds should do it.

In a medium bowl, whisk together flour, baking powder, and salt.

With an electric mixer, beat together sugar, oil, butter, and honey until smooth. Beat in eggs, egg yolk, vanilla, and peppermint extract or oil. On low speed, add the melted chocolate and mix until combined. Add flour mixture and mix on low until incorporated.

Cover with plastic wrap and refrigerate for 3-4 hours or overnight.

When ready to bake, preheat oven to 325 or 350 (see baking note below). Line baking sheets with parchment paper or silicone mats. Form the dough into golf-ball sized balls. Roll each ball in granulated sugar, then the powdered sugar. Place balls on cookie sheet and press down slightly just so they don't roll around on the sheet.

Baking: I baked these two ways - for 12 minutes at 325, which gave an almost fudge-like cookie (but it has to cool entirely on the cookie sheet, because they will just melt over a cooling rack) and then at 350 for 15 minutes, which gives you a firmer, crispier cookie. Cookies will deflate when you remove them from the oven, giving them the crinkle texture.


 Loading InLinkz ...

Crunchy Granola Breakfast Cookies

This post may contain affiliate links. Please see my Disclosure statement for more details.

Granola Breakfast Cookies

These crispy cookies are chock-full of healthy ingredients. A drizzle of white chocolate might help you fool your kids into thinking they’re not.

I’ve been working on stocking my freezer for the school year lately. For lunches, I’ve made Pizza Sauce, Pizza Rolls, and Pizza Balls from Weelicious Lunches; some easy baked chicken nuggets; PBJ Smoothies frozen in silicone pop molds; and a couple muffin recipes that will work for breakfast, lunch, or snacks. For breakfasts, I’ve also thrown in a few waffles and extra pancakes as well as both baked and unbaked muffins!

I listed these cookies on a post I did two years ago at ParentLife: 25 Make-Ahead Breakfasts for Back-to-School. But I had never actually tried them. So today, tucked inside due to the pouring rain, I decided it was time.

The original recipe calls for mashed banana instead of eggs. I didn’t have any that were ripe enough, so I just used eggs as a binder. I added some coconut sugar for a little sweetness. I’ll admit that these still are not very sweet. I like the almost bitter taste from the allspice mixed with the sweet bite of dried fruit. But I drizzled a little white chocolate over most of them to help my kids enjoy them. They are used to pretty sweet baked goods (and yes, often prepackaged granola bars), but if yours will eat straight oatmeal or don’t have much sugar, you can leave off the topping.

I am super happy with how these turned out, and I will be enjoying them for breakfast along with my kids on these busy back-to-school mornings.

Note: These are gluten-free as written. Use gluten-free oats if necessary. For a nut free cookie, simply substitute some type of flour for almond meal.

Crunchy Granola Breakfast Cookies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: about 18 2-inch cookies

Crunchy Granola Breakfast Cookies

These crunchy, granola-bar like cookies are simple to make and easily customizable. Add finely chopped nuts, mini chocolate chips, or whatever else suits your fancy. You can substitute 3 mashed bananas for the eggs or applesauce for the oil if desired.

Source: Blueberry Girl


  • 1 1/2 c. old-fashioned rolled oats
  • 1 c. unsweetened coconut flakes
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/4 to 1/2 c. coconut sugar or brown sugar
  • 1/4 c. almond meal or flour
  • 1 c. dried fruit of choice, chopped if needed (I used dried blueberries and raisins)
  • 2 eggs
  • 1/4 c. grapeseed or melted coconut oil
  • 1 tsp. vanilla
  • 1 oz. chocolate of choice (white, dark, milk, whatever) (optional)


Preheat oven to 350. Line a baking sheet with parchment paper or a silicone mat.

In a bowl, whisk together oats, coconut, salt, cinnamon, allspice, sugar, and almond meal until combined. Add dried fruit and stir, making sure fruit does not clump together.

In a small bowl, mix together eggs, oil, and vanilla. Add to dry ingredients and stir until moistened throughout.

Here is the method I used to bake these. You can also use a cookie scoop and press down until firmly packed, or roll balls with your hands.

Using a round-ish cookie cutter, scoop about 1 1/2 Tablespoons of dough onto your pan. Press down until the dough is packed together, then lift the cookie cutter off.

Bake for 18-20 minutes, until edges are browned. Cool on racks.

If desired, melt chocolate in microwave for about 1 to 1 1/2 minutes, stirring every 30 seconds, until smooth. Drizzle over cookies or spread the tops with the melted chocolate. Let cool and harden before serving.


What’s your favorite breakfast recipe to freeze?

Too-Good-to-Share Chocolate Chunk Cookies {Secret Recipe Club}

This post may contain affiliate links. Please see my Disclosure statement for more details.

Chocolate chunk cookies

We’re having a special Secret Recipe Club event this month: a Cookie Carnival. If you’re anything like me, you’ve been baking cookies like nuts the past few weeks. I just love serving up platters of homemade cookies and bars around Christmas.


I was assigned to Bewitching Kitchen, a new blog to me. The author, Sally, was born and raised in Brazil; she’s lived in Paris and California; and is now settled in Kansas. Quite an array of places! She and her husband are both biochemists. (Wow! I am always fascinated by bloggers who have “real jobs,” you know, outside their home. How do people do it?)

I had planned to make these Snickerdoodles with a Twist (instant coffee!) when I first got the assignment, but last week my brain stopped working and I made some regular snickerdoodles. So instead I decided to make Elizabeth Falkner’s Chocolate Chip Cookies. I am always up for trying a new chocolate chip cookie recipe. And these may be my new go-to recipe!

chocolate chip cookies on cooling rack

I believe the secret to these cookies’ goodness is threefold. First, the kosher salt. The bigger crystals of salt make these almost sweet-and-salty, which we all know is the perfect combination. Second, the different sizes of chocolate chunks add interest and texture. Third, I think it’s been much-tested that cookies allowed to “marinate” in the fridge for a while have a better flavor than those that don’t.

My cookies ended up just a little more crispy than I would have liked, so next time I will cook them for a shorter period of time. I like chewy cookies, though, so if you like yours crispy, aim for 14-16 minutes of cooking time.

For my second batch, I added in some Andes peppermint crunch baking pieces to make them more Christmasy. I liked the peppermint, but I actually preferred the plain chocolate chunk cookies.

Too-Good-to-Share Chocolate Chunk Cookies

Yield: about 26-30 cookies


  • 8 T butter, softened or grated
  • 3/4 c. (6 1/4 oz.) packed brown sugar
  • 1/2 c. plus 1 T (4 oz.) sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 tsp. kosher salt
  • 1 1/2 c. minus 1 T (7 oz.) all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 8 oz. bittersweet or dark chocolate, chopped into chip-sized chunks
  • optional: chopped walnuts or 1/2 c. Andes peppermint pieces


Cream together butter, brown sugar, and granulated sugar until smooth, scraping the sides of the bowl as needed. Add egg, vanilla, and salt and mix well.

Sift into the bowl flour, baking soda, and baking powder; stir to combine.

Stir in chocolate chunks and any other add-ins. Cover tightly and refrigerate dough for at least half an hour, as long as overnight.

Preheat oven to 350 F, positioning racks in the upper third and lower third of the oven. Line two cookie sheets with parchment paper or silpats.

Form dough into 1-inch balls with a cookie scoop or rolling by hand. Place 2 inches apart on sheets. Bake 7 minutes; then rotate cookie sheets from top to bottom. Cook another 5-9 minutes. For chewier cookies, do 5-6 minutes; for crispier ones, 7-9 more minutes.

Let cool on sheets for a minute, then transfer to wire racks to cool.


Since I got a small kitchen scale for mailing packages, I've measured by weight when it's offered in a recipe. It is more accurate and will give you a consistent product.


{A Little Boozy} Chocolate Butterscotch Cookies

This post may contain affiliate links. Please see my Disclosure statement for more details.

Boozy Chocolate & Butterscotch Cookies

I feel like I could set a world record for starting recipes that I don’t actually have the ingredients for. I feel like it happens a lot.

I set out to make Chocolate Pecan Bourbon Cookies from Magnolia Days today. So I get out the chocolate chips and realize I don’t have any butter. This almost never happens. (Except apparently I’ve been on a baking binge lately, as I see my last two recipes are desserts, too!) I’d already dragged my two boys to Target today, but we hit up Bi-Lo for butter and a few other little things.

So I start again. I melt the butter and chocolate. I mix the flour, baking powder, and salt. And then, you know what? I don’t have any pecans.

Butterscotch Schnapps Cookies

But what is the kitchen for if not creativity? (And, well, basic sustenance.) I decided if we were going to have nut-free cookies I would jazz them up with Butterscotch Schnapps instead of the supercheap bourbon I happened to have a tiny bit of left after making homemade vanilla. I am guessing these would be really good with some chopped-up toasted almonds in them, too. Or with two cookies sandwiching some butter pecan ice cream. Yummm.

If you don’t want to use alcohol, you could substitute butterscotch syrup, the kind you make lattes with. (Butterscotch lattes are my FAVORITE, by the way. If you ever want to buy me a Starbucks.)

{A Little Boozy} Chocolate Butterscotch Cookies

Yield: 2 to 2 1/2 dozen cookies

{A Little Boozy} Chocolate Butterscotch Cookies

Adapted from Magnolia Days


  • 2 c. semisweet chocolate chips
  • 6 T butter
  • 1 c. all-purpose flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 c. light brown sugar
  • 3 eggs
  • 2 T butterscotch schnapps
  • 1 tsp. vanilla


Preheat oven to 350F. Line baking sheets with parchment paper or silicone mats and spray lightly with cooking spray.

Put chocolate chips and butter, cut into pieces, in a large measuring cup. Microwave on high 1 minute; stir. Microwave in 30-second intervals, stirring after each, until completely smooth. Let sit 10 minutes to cool.

In a small mixing bowl, whisk together flour, baking powder, and salt.

With an electric mixer on medium speed, beat together brown sugar, eggs, butterscotch schnapps, and vanilla. Add chocolate mixture and mix until uniform. Add dry ingredients and mix on lowest speed until combined. Scrape sides and stir. Let batter sit 5-10 minutes to set up slightly.

Use a cookie scoop or large spoon to scoop batter onto cookie sheets. (You want 1 to 1 1/2 Tablespoons per cookie. I used a small cookie scoop.) Space cookies 2 inches apart.

Bake 10-12 minutes, until tops are crackled and edges of cookies are set. Let cool on cookie sheets at least 5 minutes before moving to a wire rack.


Do you have any favorite happy accidents in the kitchen?