I baked a batch of these for breakfast to go with my Blucchini muffins and my mom enjoyed their peanut buttery-chocolaty goodness.
- 1/4 cup (1/2 stick) butter
- 1/4 cup peanut butter
- 1/2 cup brown sugar
- 2 eggs
- 6 ozs. Fage Total 0% Greek yogurt
- 200 grams (1 1/2 cups) flour
- 1 tsp. baking soda
- 1 cup Ghirardelli bittersweet chocolate chips
Cream together the butter, peanut butter and sugar. Mix in eggs and yogurt. Slowly add flour and baking soda. Fold in chocolate chips. Scoop into mini muffin pan.
Bake at 375 degrees for 12 minutes.