Apple Peanut Butter Cookies (egg white recipe)

Servings: 12 mid/ Safeway sized cookies or 6 larger ones

These cookies are a favorite of mine. Growing up an easy way to get me to eat an apple without complaint was to add peanut butter to it. This recipe uses an egg white rather than a while egg or the egg yolk. I prefer not to waste food, so to amend for my egg white pancakes or egg yolk pasta, I have quite a few recipes that use up leftover egg whites and egg yolks specifically.

• 1/4 cup softened butter (58g)

• 1/4 cup Peanut Butter (66g)

• 1/4 cup granulated sugar (54g)

• 1/4 cup brown sugar (47g)

• 1 egg white

• 1/2 tsp vanilla extract

• 1/2 tsp salt

• 1/2 tsp baking soda

• 3/4 cup all purpose flour

• 3/4 cup finely chopped & skinned apple

Step 1: Preheat oven to 350 degree Fahrenheit.

Step 2: Combine the softened butter and peanut butter (I use smooth, I don't know if this recipe works with crunchy PB spreads).

Step 3: Stir in both sugars, vanilla extract, and salt with the combined butter and peanut butter mixture.

Step 4: Add the egg white and whisk/ stir till smooth.

Step 5: Incorporate the baking soda with the flour.

Step 6: Combine the dry ingredient mix with the batter. If the dough is runny, add extra flour by 1/2 tbsp. increments.

Step 7: Fold in the apples, if there's some skin left it won't hurt, but they're slightly nicer to eat without.

Step 8: Roll the dough into desired portions and place on baking tray. Leave an inch or two of space between.

Step 9: Bake for 18 to 20 minutes. After the first 9 minutes, turn the pan and continue baking. If your oven runs warmer this is the point where it is necessary to pay attention to whether your cookies are browning at the edges and/or are crisping slightly with a light golden cookie. Both of these things signify the completion of the cookies.