Danielle Burkleo

THE BEST PEANUT BUTTER CHOCOLATE CHIP COOKIES

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Apparently I am really into baked goods right now. Oh wait, that’s all the time. These cookies… I can’t even. THESE COOKIES, Y’ALL.
I was on the search for a melt-in-yo-mouth cookie that was flourless and did I find one, or did I find one? I FOUND ONE. Lest you worry, I consume large amounts of gluten, but I will be baking these in a couple days, in a house on the Puget Sound, and my dearest friend who cannot consume gluten will be doing the happy dance of all happy dances. I can just see it now…
I firmly believe the gloriousness of these cookies comes from two things. a) mixing the batter together for seven solid minutes in my kitchen aid. I feel like it caramelized them, or something. b) Honey roasted, store bought, peanut butter. You know, like Jif, Skippy, or whatev. Do not make your own peanut butter, or buy natural peanut butter, that is just nuts and nothing else. Honey roasted is where it’s at.
I wanted to chop my chocolate chips up because I think the idea of chocolate chunks is much more delectable than chocolate chips themselves. I chopped for sixty seconds and then was over it though.
( Recipe from Averie Cooks )
Ingredients:
1 cup creamy, honey roasted, peanut butter
1 cup light brown sugar, packed
1 egg
1 tablespoon vanilla extract
1 teaspoon baking soda
1 cup semi-sweet or dark chocolate chunks (or chips)
Directions:

1) In a mixer, combine peanut butter, brown sugar, egg, and vanilla. Beat on medium-high for seven minutes.

2) Add in baking soda and mix to incorporate.

3) Add in chocolate and mix to incorporate. Don’t over mix or you’ll break down all your chocolate chunks.


** I skipped refrigerating my cookies cause I had three hungry kids, so I baked right away with the room temperature dough. I think the only difference is the shape of the cookies, mine were large and flat, and if you follow the refrigerating directions, they will be smaller mounds. Either way, they taste amazeballs. See here for more specific instructions + details. **

4) Make 2 tablespoon sized cookie dough balls, cover with plastic wrap, and refrigerate for 2+ hours.

5) Preheat oven to 350 degrees, spray your cookie sheets, and bake for 8 minutes. They might not look like they are not done but, trust me, they are. The outsides will just be set and the insides will be mushy, just the way they should be. Let sit for 5-10 minutes before moving, or consuming, if you can help yourself. 

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  2. mmmm these look like they would just melt in my mouth on the most delicious way possible.

  4. Wow, these look amazing! I have peach cobbler in the oven right now or Id make & bake these this minute:) The cobbler is for a lunch we're having with friends in an hour but Im thinking these cookies will be perfect for our back to school lunches next week. Thanks for sharing!

  7. I've been looking for a cookie recipe to serve when we have gluten free guests! Yum! Thanks for sharing! 🙂

  12. Those look AMAZING. I don't bake much but I just might have to bake these! Thanks for the recipe!!

  16. Ok, these just look amazing! I wish we were next door neighbors so I could just have a couple and not be tempted to eat the whole batch! Going to have to make these soon! Thanks for the recipe 🙂

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