peanut butter cookie mini muffin bites
How was your weekend? Like almost every Monday morning, I feel like I’m already playing catch up. What about you? Make sure to check out my 29 week pregnancy update if you missed it.
My weekend was pretty mellow. I did a little bit of this, little bit of that… and some baking.
If you hadn’t read the little above, what would your guess be as to what these are?
Corn muffins? That’s what they look like to me!
But they are FAR from corn muffins.
Sweet little cookie bites stuffed into a mini muffin pan. Packed with your favorite PB cookie flavor, but deceiving in form. These little cookie bites are quickly becoming one of my new favorites.
Jacob was a big fan too, which was evident when he kept mowing down on them after work yesterday. I’m always happy when I can make a treat that he loves, but that’s also filled with good for him ingredients.
No white flour here, instead I’ve subbed in whole wheat pastry flour. The difference between regular whole wheat flour and whole wheat pastry flour is just a slightly less dense cookie. It’s slight, but there.
A bit less butter subbed out for some apple sauce really worked here. The cookie bite still ‘broke’ like a cookie when you bit into it.
Plus they’re just so fun to eat!
Peanut Butter Cookie Mini Muffin Bites
Makes 24 bites
- 1/2 cup natural peanut butter
- 1/4 cup butter (softened/partially melted)
- 1/2 cup natural cane sugar
- 1/4 cup apple sauce
- 1 egg
- 1 tsp vanilla extract
- 2 cups whole wheat pastry flour
- 3 tbsp corn starch
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of sea salt
- Pre-heat oven to 350 degrees. Coat a 24-muffin, mini muffin pan with oil.
- In a large bowl combine the peanut butter, butter and sugar. Whisk for 1 minute, then whisk in the apple sauce, egg and vanilla. Continue to mix until fully combined.
- In a small bowl stir together the flour, corn starch, cinnamon, baking powder, baking soda and salt. With a large spoon stir into the wet ingredients, and mix until fully combined.
- Divide the dough into all 24 muffin tins. Press in to create a smooth top.
- Bake for 10-12 minutes, or until slightly golden around the edges.
- Allow to cool for 5 minutes in the pan before removing and placing on a wire wrack to finish cooling.
- Store in an air tight container once fully cooled.
*You could easily use a standing mixer here instead of mixing by hand. I just didn’t feel like moving mine onto the counter yesterday.
How many bites will you take? 3 for me!
Ever had a cookie in mini muffin form?
They were so quick and simple to throw together, I may just have to try this again with a different cookie!