Who doesn’t love them? I love all kinds of cookies. Chocolate chip, oatmeal raisin, peanut butter. You know, variety. Just like I am with shoes, clothes, workout gear, baby clothes. You just need to have all your bases covered.
But sometimes you just have to push the boundaries a teensy bit and try something new that you might not normally try. This is how you find new things to obsess over – kind of like me with red lips. I used to refuse to wear red lipstick because I thought it was too vampy for me or just made me look overly out of place. Then all the sudden, I swiped that red all over my lips and felt like one hot mama. Now it’s my new color.
I guess the red lipstick for my cookies is chips. Yeah. Chips. I found the Pringles Pecan Pie Chips at Target the other day [on clearance for $1.88, even though I’m not a chip person, for some reason I couldn’t pass up $1.88]. When I got home with them and ate one it was that incredible maple-y molasses taste of pecan pie, but this subtle salty nutiness hint to it. I couldn’t stop thinking about mixing these with peanut butter.
Don’t ask me why all of the sudden my brain wanted the pecan pie chips to be smashed in to peanut butter, but it did. And I went there. But added it all to a cookie.
If you have never put chips in a cookie then please, stop what you’re doing right now and go make a batch of these! I know it’s sounds gross and weird. But it is incredible. And it makes me only want to have chip cookies now forever.
Recipe adapted from My Baking Addiction
- 1/2 cup applesauce
- 1/4 cup creamy sunflower butter
- 1/2 cup cane sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup crumbled Pecan Pie Pringles
- 1/2 cup pecans, chopped
- Preheat oven to 375 degrees F and spray a baking sheet with cooking spray.
- In a medium bowl using a spatula, mix together the applesauce, sunflower butter, cane sugar, light brown sugar, egg, and vanilla. Next, add in the flour, baking soda, and salt, mixing everything together. Fold in 1/2 cup of the chip crumbles.
- Spread the cookie mixture out on to the baking sheet in a rectangle shape and about an inch thick. Sprinkle the remaining chips and pecans over the top.
- Bake cookie rectangle for 10-12 minutes or until cookie is golden brown. Remove from oven and let cool for 10 minutes, then using a serrated knife cut the cookies in to sticks.