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Well duh, right?! Unless of course you are not a fan of PB or strawberriess, or both. Then that’s a shame.
I had a bunch of strawberries that I needed to get rid of before they went bad and last night after making a very lousy dinner, (sorry hubs!) I decided to try out a new recipe. If you’ve seen some of my recipes, most of the ones I share that require baking I’m really excited about. Mostly because I ultimately fail with anything I bake. I was REALLY happy about how this one turned out. So, sometimes it works, other times it’s a disaster leading up to a creation that tastes like cardboard, or worse. But I promise I won’t share those with you.
On to the recipe! I found the original one on pinterest, but added a few changes. They turned out moist, soft, and believe it or not the strawberry flavor really gives it a good mix. Kind of like a peanut butter and jelly cookie, eh?
W H A T Y O U N E E D :
1 large egg
1 1/4 cup whole wheat flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1/2 stick of butter (I used 1/2 cup of plain greek yogurt instead)
1 tsp vanilla
1/2 cup creamy peanut butter
1/3 cup diced fresh strawberries
1/2 tsp lemon juice
1 tsp sugar
1/3 cup coconut oil
W H A T Y O U D O :
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
Dice the strawberries into small pieces. Combine lemon juice and one tsp of sugar in small bowl. Sir, and set aside.
Sift together the flour, baking soda, and salt in medium bowl, set aside.
In another large bowl (I used my kitchen aid mixer) cream the greek yogurt, peanut butter and then add brown sugar. Beat until light and fluffy.
Mix in the egg and vanilla extract. Beat several times on low speed until mixture is smooth.
Stir in dry ingredients slowly, mixing well after each.
*My dough was then too crumbly which was why I added some coconut oil. If yours does not turn out crumbly, skip the oil*
Using a tablespoon, shape the dough and roll into 1 inch balls. Arrange them on prepared baking sheets.
Gently press strawberries to top of cookies. Bake in oven for 15 minutes or until they look slightly brown on the bottom. Let cool for 5 minutes on trays before transferring. Let them cool completely.
Enjoy!