loveandlemons5.0
Peanut Butter Chocolate Chip Cookies
These soft and chewy peanut butter chocolate chip cookies are from Love Real Food by Kathryne Taylor. Reprinted with permission from the publisher.
👥 42 Servings⏱️ Prep & Cook: 36 min⏳ Prep: 25 min🔥 Cook: 11 min👤 Kathryne Taylor📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.
2
In a medium bowl, combine the coconut sugar and eggs and whisk until smooth. Whisk in the vanilla and salt until blended.
eggs2
3
Add the peanut butter and whisk until the dough is smooth and the peanut butter has completely blended into the batter (you might need to switch to a big spoon toward the end, which you'll need for mixing in the chocolate chips, anyway). Add the chocolate chips and stir until the chocolate chips are evenly incorporated.
4
For cookies that stay perfectly mounded, chill the dough for ⏱️ 15 minutes before proceeding. Use a 1-tablespoon cookie dough scoop or two spoons to scoop heaping tablespoons of dough onto the prepared baking sheets, leaving 1 to 2 inches of space around each one. Chill any remaining dough while you bake the first batch.
5
Bake until the cookies are golden at the edges but still just a little underdone in the center, 11 to ⏱️ 13 minutes. Let the cookies rest on the hot baking sheet for ⏱️ 2 minutes before transferring them with a metal spatula to a wire rack to cool completely. Repeat with the remaining dough.
6
These cookies keep well at room temperature for about 4 days, and freeze well for up to 3 months.
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