These Peanut Butter Chocolate Chip Cookies are winners, every time. They’re easy to make with one standard (16-ounce) jar of peanut butter.
When it comes to desserts, I am a huge sucker for anything peanut butter chocolate. In fact, that’s why I am always trying to recreate the dynamic flavor combo by way of ice cream, oatmeal, energy balls and more.
These mouth-watering peanut butter chocolate chip cookies are from my friend Kathryne’s new book, Love Real Food. Featuring over 100 easy, feel-good vegetarian recipes, there is something in this book for everyone.
Personally, I can’t wait to make the Roasted Eggplant Lasagna, Roasted Summertime Salsa and Thai-Style Mango Slaw. I mean come on – how good does that all sound? And the best part is that it’s all made with real food you can feel good about feeding your family.
Be sure to grab a copy of Kate’s new book today! And in the meantime, grab the mixing bowl and whip up a batch of these ooey-gooey Peanut Butter Chocolate Chip Cookies. You’ll be so happy to have discovered a guilt-free dessert that also happens to be gluten free.
No forks required.
These Peanut Butter Chocolate Chip Cookies are winners, every time. They’re easy to make with one standard (16-ounce) jar of peanut butter, and they are conveniently gluten free, too.
- 2 cups coconut sugar lightly packed
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 16 ounces creamy peanut butter (1 jar)
- 1 cup bittersweet chocolate chips
Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.
In a medium bowl, combine the coconut sugar and eggs and whisk until smooth (the eggs might resist incorporating into the sugar at first, but keep whisking!). Whisk in the vanilla and salt until blended.
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.
For cookies that stay perfectly mounded, chill the dough for 15 minutes before proceeding (if you’re in a hurry, skip the chilling step). Use a 1-tablespoon cookie dough scoop or two spoons to scoop heaping tablespoons of dough onto the prepared baking sheet, leaving 1 to 2 inches of space around each one. Chill any remaining dough while you bake the first batch.
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 cooling rack to cool completely. Repeat with the remaining dough. (If your first round was a little too doughy, bake this round for 1 minute longer, or if they were done past your liking, bake for 1 minute less—make note of this time, because you’ll probably want to make these cookies again!)
Natural peanut butter works well here. I used salted peanut butter, which is standard. If you are using unsalted peanut butter, add an additional 1⁄4 teaspoon salt to the recipe. Almond butter and sunflower butter work too, although
I am partial to the peanut version.
These cookies keep well at room temperature for about 4 days, and freeze well for up to 3 months.
For more great recipes, check out my Pinterest board!