Peanut Butter Chocolate Cookies
The girls and I have been baking up a storm this holiday season. Here's the recipe for their favorite cookie from this week’s concoctions. We made them without flour, butter or white sugar. The only requirement is the use of a generous amount of peanut butter, brown sugar and a few Christmasy-colored chocolate chips. The result was super gooey, soft and pillowy cookies.
The girls suggested we bake as many varieties of cookies as possible until Christmas Day. I can already tell what my New Year’s resolution is going to be!
Yields: 24 cookies1 whole egg, at room temperature
1 cup creamy peanut butter
¾ cup light brown sugar
¾ cup Holiday semi-sweet chocolate chips with red and green-colored morsels
¾ teaspoon baking soda
2 teaspoons pure vanilla extract
¼ teaspoon salt
Preheat the oven to 375°F.
In a bowl, cream the peanut butter, light brown sugar and salt for 5 minutes (you don't want to over-beat it or it will turn oily). Add the egg and vanilla extract and mix until even distributed. Add baking soda and stir until evenly distributed. Add the chocolate chips. Mix well.
When you're ready to bake the cookies, place them on two parchment paper or silicone mat-lined baking sheets. Make sure they're spaced out so they won't touch each other as they expand while baking. Using the bottom of a cup covered with a bit of flour, lightly flatten the cookie dough balls (2½" to 3" diameter).
Lower the temperature to 350°F and immediately bake them for 10 minutes, rotating them half-way through so they bake evenly. Transfer the cookies to a cooling rack and let them cool a little.
Serve with a nice hot tea.
I used creamy peanut butter.
You can store the baked cookies in an airtight metal tin for up to 3-4 days to keep them fresh. Our cookies never last that long!