Zucchini Peanut Butter Cookies
Discover a delightful twist on classic cookies with these Zucchini Peanut Butter Cookies—a perfect balance of wholesome and indulgent! This unique recipe combines the nutty richness of creamy peanut butter with the subtle moisture of freshly grated zucchini, creating irresistibly soft and tender cookies. The addition of brown sugar brings a warm caramel-like sweetness, while optional mini chocolate chips add a playful burst of flavor. Easy to make in just 30 minutes, these cookies are a fun and sneaky way to incorporate vegetables into your desserts without sacrificing flavor. Perfect as an afternoon snack or a treat for special occasions, these zucchini peanut butter cookies are sure to be a hit with kids and adults alike!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Creamy peanut butter
- 0.5 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 1 whole Egg, large
- 1 teaspoon Vanilla extract
- 1 cup Zucchini, grated and excess moisture squeezed out
- 0.5 cup Optional: Mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar with a hand or stand mixer until the mixture is creamy and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture. Beat until well combined.
Stir in the grated zucchini, ensuring it is evenly distributed through the wet mixture.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
If desired, fold in mini chocolate chips for an extra touch of sweetness.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten the dough balls slightly with the back of a fork, creating a criss-cross pattern.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Do not overbake, as the cookies will continue to set as they cool.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your soft and moist zucchini peanut butter cookies with a glass of milk or as a standalone treat!
Nutrition Facts
Calories |
186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 159 mg | 7% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 11.1 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
