My definition of junk food has really evolved over the years.

First it was anything with a lot of calories. Then it was anything with a lot of calories and not a lot of nutrients.

Now, I think of junk as processed foods that contain additives or unidentifiable ingredients I would never keep in my own kitchen.

I no longer think of butter (pasture-raised) or ice cream (organic) or chocolate (fairly traded & sustainable) as junk foods. Rather, these are real foods that I eat in moderation – because yes, they are high-calorie and have fewer nutrients than fruits & veggies – but not foods I feel are harming my body as long as I’m active and maintaining a healthy weight.

This evolution in my nutritional views has changed the way I shop, cook and eat. And the effects on my weight and emotional state have been nothing but positive.

Onto the Chocolate Peanut Butter Cup Cookies….

I wouldn’t go so far as to say these cookies are healthy. That would be a little outrageous.

But, these cookies are made with ingredients that support healthy people, healthy animals and a healthy planet. Organic, fairly traded chocolate and peanut butter cups (Videri and Justin’s), pasture-raised butter (Kerrygold) and pasture-raised eggs.

So hidden under the delicious flavors are a set of food values you can feel good about.

Enjoy!

Chocolate Peanut Butter Cup Cookies

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Serves: 24-30 cookies

Ingredients

• 8 oz organic or pasture-raised butter at room temperature
• 1 cup dark brown sugar
• ¼ cup raw turbinado sugar
• 2 tsp vanilla extract
• 2 pasture-raised eggs (like Happy Egg Co. or Vital Farms)
• 2¼ cup whole wheat flour
• 1 tsp baking soda
• 1 cup chopped peanut butter cups (4 packages of Justin's 2 PB cup packages)
• 1 cup chopped fair trade milk chocolate
• 1 cup chopped fair trade dark chocolate

Instructions

1. Preheat oven to 350.
2. In a stand mixer, cream together the butter and sugars.
3. Add vanilla and eggs, one at a time and combine until smooth.
4. Scrape down the sides of the mixing bowl then add the flour, ⅓ at a time, and mix on low until just incorporated.
5. Gently stir in chocolates by hand with a spatula, or mix on low until just combined, being careful not to over mix.
6. Scoop spoonfuls of dough onto parchment-lined baking sheets and bake two inches apart for 9-11 minutes or until edges are just beginning to brown.
7. Let cool on baking sheet for 2-3 minutes then move to a cooling rack.

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