Apple Peanut Butter Cookies (egg yolk edition)

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

These cookies are another favorite of mine. Similar to the egg white version of this recipe, peanut butter was always an easy way to get me to eat something more nutritiously dense without complaint. This recipe uses an egg yolk rather than a whole or half egg, or the egg white in general. I like to use egg whites for other things, so sometimes I modify recipes to use egg yolks only, or so that I have egg whites for other uses. The egg yolk makes the batter a slight bit thicker and more play dough like in its ability to be molded.

• 1/4 cup softened butter (56g)

• 1/4 cup peanut butter (66g)

• 1/4 cup granulated sugar (50g)

• 1/4 cup brown sugar (50g)

• 1 egg yolk

• 1/2 tsp salt

• 1/2 tsp baking soda

• 1/2 cup all purpose flour

• 2/3 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).

Step 3: Add in the egg yolk.

Step 4: Stir in both sugars, the salt, and the baking soda to the mixture.

Step 5: Combine the flour with the batter. If the dough is too difficult to mold, add any milk teaspoon by teaspoon before an adequate consistency is reached.

Step 6: Fold in the apples.

Step 7: Roll the dough into desired proportions and arrange on baking tray. Leave an inch or two of space between for any spread and to avoid potential stick.

Step 9: Bake for 14 to 18 minutes. After the first 6 minutes, turn the pan in the oven and continue baking. If your oven runs warm, keep an eye on if your cookies are browning slightly at the edges and are crisping just a bit across with a light golden tint. Both of these things signify the cookies are done.