The holidays are a great time to experiment in the kitchen. I was recently inspired to mix up a recipe for peanut butter chocolate chip cookies using a substitute for both white and brown sugars. Zulka makes sugar that is minimally processed and comes straight from freshly-harvested sugar cane. Their brown sugar is non-GMO project verified and blended with fresh molasses. Together, they perfect an already stellar recipe. Have at it and watch them disappear within a few minutes.
Preheat the oven to 350 degrees F. In a large bowl, combine butter, peanut butter, and both sugars until well blended and creamy. Mix in the egg, vanilla extract, and milk. In a separate bowl, mix flour, baking soda, baking powder, and salt. Combine the two mixtures, then mix in both chips. Roll about 2 Tbsp of dough into a balls and place about 2” apart on an ungreased or paper lined baking sheet. Press down lightly onto the baking sheet just enough to slightly flatten. Bake for about 10 minutes and allow to cool completely before enjoying. This recipe makes about 24-30 cookies.
Read more about Zulka all-natural and unrefined granulated sugar at zulka.com. Other creations of theirs include powdered pure cane sugar and picante sugar, which adds a touch of chili spice! This is the good stuff, and it tastes great in coffee too. SWEET.