On about day TWO of isolation, I decided we would need a reliable batch of cookies to get through this pandemic/quarantine/homeschool/work-from-home situation. We love cookies in my household and I will find any excuse to incorporate them from improving lactation to supporting girl scouts! I think they are truly my only weakness in life. Oh, and did I really just use almost all of my flour and peanut butter during a food shortage making this twice in one week? Yes. It is that good. Peanut butter +chocolate+ cookies= survival.
I used the reliable and notorious New York Times Chocolate Chip Cookie recipe by Jaques Torres, tweaked it for some smooth peanut butter lusciousness, and TA-DAH! A worthy addiction. Enjoy! I’d bring the extras to my neighbors, friends, and work as usual…but we must shelter in place. #stayhome #eatcookies
These cookies are soft, chewy, and gooey, and maybe you won’t feel so guilty because it has less butter and more plant-based nut butters…yah? I make these into smaller cookies that yields about 36 total, and once I even baked half the dough into a 9 inch pan with some vanilla ice-cream on top. YUM!
Ingredients
Method
- Combine the dry ingredients (flour, corn starch, baking soda, baking powder, salt) in a medium bowl.
- In a larger bowl, whisk the butters and sugars together. Once creamy, add the eggs with vanilla and mix well.
- Gradually add in the dry flour mixture.
- Stir in the chocolate chips, keeping a handful on the side.
- Cover tightly with plastic wrap and refrigerate for 1 hour minimum, or up to 72 hours.
- When you are ready to bake, pre-heat oven to 350 degrees.
- Roll 2 tbsp of cookie dough into a ball and line up onto baking sheet, with 2 inches between each cookie. Press 1-2 chips on top of the cookie.
- Bake for 8-9 minutes and remove from oven promptly- you may notice gooey centers. Leave the cookies on the pan for 5 more minutes, and then allow them to cool on a cookie rack after 5 minutes. They will be perfectly soft and chewy. Enjoy with ice cream or milk!
We love love these easy PB chocolate chip cookies! Not too sweet and not chalky at all! The texture and consistency are perfection for milk dunking!