I think this is my first time making peanut butter chocolate chip cookies but they came out so well! It’s difficult just to have one and I’ve been gaining weight because of them! ☹ It’s a struggle because I enjoy eating them but I also want to lose the last 10 lb from my post-partum weight. I grew up eating peanut butter and jelly sandwiches from time to time but haven’t eaten peanut butter for years. I recently made fresh peanut butter using my Vitamix and it was delicious! You really can’t compare freshly made products from processed ones. I’ve been getting addicted ever since I made fresh peanut butter.
These cookies are a perfect way to use up some of your peanut butter at home. It’s a sweet indulgence that both kids and adults will enjoy! 😊
Yield: 16 large cookies
Time: 35 minutes
- 1 cup unsalted butter, room temp
- 2 cups brown sugar
- 1 cup peanut butter
- 1 tsp baking soda
- 4 tsp vanilla extract
- 2 large eggs
- 2 ½ cups whole wheat or regular pastry flour
- 2 cups white chocolate chips (or whatever flavor you prefer)
- 2 tsp flaked salt
- Preheat oven to 350°F with racks in the middle.
- In an electric mixer, cream butter, sugar, peanut butter, and baking soda on low-medium speed until well mixed.
- Add vanilla extract and 2 large eggs and beat until light and fluffy.
- Add flour and mix on low speed until flour is incorporated.
- Add chocolate chips and mix on the lowest speed for a few seconds or until chocolate is well distributed in dough.
- Gently make golf sized balls from the dough and spread out the balls so they’re not too close to each other on the baking tray.
- Chill dough in fridge for at least 15 minutes. This step is optional and helps cookies keep their shape.
- Distribute flaked salt evenly on top of the cookies for that extra crunch.
- Bake cookies for 13 minutes or until the edges are golden brown.
- An additional optional step is to gently press down on the cookies with the bottom of a glass cup for a chewy texture.
- Let the cookies cool and enjoy!