This is my first post for The Recipe Redux, the first and only recipe challenge founded by registered dietitians. “The Redux is focused on taking delicious dishes, keeping them delicious, but making them better for you. [It aims] to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.”
I will be posting my Recipe Redux entry on the 22nd of each month. Click on the link at the bottom of this post to see what others posted.
Each month has a prompt/theme, and this month, because most people probably still have Valentine’s candy hanging around, we were prompted to share our favorite chocolate matches. I know that most people will go with peanut butter. Some fringe folks will adore chocolate and mint. I’ll be shocked if one of the healthier bloggers doesn’t go with chocolate-dipped fruit. For me, it’s all about the s’more – my favorite thing to pair with chocolate is marshmallow.
Clearly s’mores creations are near and dear to my heart (Over the past few years I have created recipes for s’mores brownies, cups, snack balls, pies, cupcakes, and more – check out my recipes in the right sidebar!), but one recipe – My S’mores Monster Cookies – is a bit healthier than the others. The monster cookies use peanut butter and only a little bit of butter. Plus they are loaded with rolled oats. Even better, the s’mores monster cookies are my Valentine’s favorite recipe, so this month was the perfect time to whip up a batch for him.
S’mores Monster Cookies
Yield: 12 monster-sized cookies; Prep Time: 15 minutes; Cook Time: 15 minutes
- 1 large egg
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1/4 tsp vanilla extract
- 3/4 tsp baking soda
- 2 Tbsp salted butter
- 1/2 cup smooth peanut butter
- 1 cup rolled oats
- 2/3 cup milk chocolate chips
- 1/2 cup Jet Puffed Vanilla Mallow Bits or mini marshmallows
- Preheat oven to 350 degrees Farenheit. Line 2 ungreased baking sheets with parchment paper or Silpat mats.
- In a large bowl, use a mixer to beat the egg. In order – add sugars, vanilla, baking soda, butter, and peanut butter, mixing well.
- Use a spatula to fold in oats, chocolate chips, and mallow bits.
- Scoop dough with a 1/4 cup measuring cup and roll into balls. Evenly space six balls per baking sheet.
- Bake 13 – 15 minutes until browned.
- You can also use a Tbsp of dough per cookie to create a larger batch of smaller, less monstrous cookies and they will turn out fine
- I prefer to use natural, no-added salt peanut butter for this recipe – just be sure to stir the top layer of oil into the jar before you measure out your peanut butter
- If you want to sneak in a little more fiber, swap out half of the chocolate chips with 1/3 cup dried fruit such as dried cranberries
What is your favorite flavor to pair with chocolate?