Description
Discover a delightful twist on classic cookies with these Peanut Butter Zucchini Cookies featuring chocolate and sea salt. These moist and flavorful treats are a wonderful way to use up zucchini while indulging in a sweet and salty combination.
Ingredients
Scale
- 1 cup shredded zucchini, squeezed dry
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips or chunks
- Flaky sea salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the shredded zucchini and chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between cookies.
- Sprinkle the tops of the cookies with flaky sea salt.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the zucchini is squeezed very dry to prevent the cookies from being too wet.
- You can use any type of chocolate you prefer, such as milk, dark, or semi-sweet.
- Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg