Costco Copycat Mini Chocolate Chip Cookies

I think you’re going to love these!

• 1/2 cup butter softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1/4 cup light corn syrup
• 1/2 tbsp molasses
• 1 tsp vanilla extract
• 1 3/4 cup all purpose flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 to 3/4 cup mini chocolate chips

Preheat oven to 350º

Mix together butter and sugars until fluffy. Add egg, corn syrup, molasses and vanilla. 

Add the dry ingredients at once: flour, salt and baking soda. 

Blend just until flour isn’t visible then add the chocolate chips.

Make balls only 1 T size or less onto the cookie sheet. I think I can stretch this to make 28 or so cookies. Maybe even 30 — depending on how much cookie dough you sneak. :) 

Bake for 8-9 minutes or until edges start to turn golden brown.

They will flatten out once they are cooled off. 

Protein Peanut Butter Cups

These are SO good! You will feel like you're eating candy, when you're actually getting 5 g of protein per cup.

• 1 cup sugar free chocolate chips
• 2 T chocolate protein powder
• 2 T peanut butter
• 1/3 cup peanut butter powder
• 1/4 cup almond milk
• sprinkle of sea salt

 Instructions

1. In a double boiler (a saucepan full of water with a glass bowl on top of it), bring to a light boil. Add chocolate chips to the top glass bowl. The steam from the boiling water will melt the chocolate without burning it. Feel free to melt chocolate in another way.
2. Stir chocolate occasionally until melted

Meanwhile, line a muffin tin with liners I use silicone ones. 

1. In a medium bowl, mix together protein powder, peanut butter, peanut butter powder, and almond milk until well combined.
2. Add 1 tsp of melted chocolate to the bottom of each liner. Spread it around the base.
3. Roll 2 tsp of peanut butter dough into a flat disk and place on top of the melted chocolate base.
4. Cover the peanut butter dough with chocolate until all of it has been used up, starting with 2 tsp. It should look like a Reese's cup now!
5. Sprinkle with sea salt.
6. Freeze for at least 30 minutes before eating.