Confused by the name? I was in a baking mood this past week and decided to make chocolate cookies. I didn’t use a recipe, and just sort of winged it, creating the recipe as I went. They turned out really tasty, but weren’t exactly cookie-like. The texture and consistency more resembled that of a muffin top, which was just fine with me! I love muffin tops, so this was a pleasant mess-up, hence the name “moopsies” (muffin oopsies). Cheesy a little, but I thought it was catchy 🙂
I saved a little bit of added fat in the cookies but using PB2 instead of regular peanut butter (this is a powder form of peanut butter). I also used egg whites instead of whole eggs and half water, half soy milk, instead of all milk. Hope you try out these yummy little mess-ups!
Double Chocolate Cookie Moopsies
- 1/2 cup whole wheat flour
- 1/2 cup enriched all purpose flour
- 1/3 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 Tbsp cocoa powder
- 1 Tbsp PB2 With Premium Chocolate
- 2 Tbsp canola oil
- 1/3 cup Silk light vanilla soy milk
- 1/3 cup water
- 2 egg whites
- 1/4 cup chocolate chips
Preheat your oven to 350 degrees. In a large bowl, mix together your dry ingredients. Add the oil, egg whites, water, and soy milk and mix until smooth. Lastly, add in your chocolate chips. Grease your baking dish and place about 6 tablespoon size spoonfuls down. The batter will seem slightly runny; this is fine. Bake for about 12-15 minutes. Let cool and enjoy! This recipe makes about 12 larger cookies, but if you keep your spoonfuls relatively the same size you may be able to squeeze out a few more!