Adapted from smittenkitchen (and if you're looking for a non-breakfast wicked good PB cookie, try hers)
Note: You can double the sugars (or add a couple tablespoons honey) here and still be pretty close to the teaspoon of sugar per cookie. It just depends on how virtuous you want to be. With the recipe as it stands you’re getting the same as or less sugar than you get from a bowl of plain Crispix and they taste a good bit better in my (humble) opinion. If you double the sugars, I’ll be darned if they don’t taste like a regular cookie and still have just over a teaspoon per cookie. They even got the husband stamp of approval—he could not tell the sugar had been reduced or that it was whole wheat—and he ate the ones without the chocolate chips (and he prefers chocolate chips with pretty much all foods). Now that’s a breakfast cookie.
¼ C butter, melted
1 C peanut butter, melted
3 T brown sugar
2 T white sugar
2-4 T sweet potato puree (optional, but it makes me feel like a better person)
1 ¼ C whole wheat flour
¾ t baking soda
½ t baking powder
1 T milk
1 t vanilla
½ C chocolate chips, or a combo of chocolate chips and PB chips, or--heck--throw some M & M's in if you must (optional--Because this is health food, darn it)
Cream butter, peanut butter, and sugars. Add sweet potato puree (if using), eggs, milk, and vanilla. Sift dry ingredients and add to wet. (The dough will be a bit drier than what you're probably used to in cookies. That's okay.)
Mix in chocolate chips if using.
Roll into balls (or plop them down if lazy like me), then flatten and criss-cross with a fork (or don't). Bake 10-12 minutes at 350. Might not look done. Take them out anyway. Seriously, take the cookies out already.
Posted by The Tasty Cheapskate