These soft and chewy peanut butter chocolate chip cookies are from Love Real Food by Kathryne Taylor. Reprinted with permission from the publisher.
Author: Kathryne Taylor
Recipe type: Dessert
Serves: 42 small cookies
2 cups lightly packed coconut sugar
½ teaspoon vanilla extract
¼ teaspoon fine sea salt
1 jar (16 oz.) natural creamy peanut butter (1¼ cups)
1 cup bittersweet chocolate chips (60% cacao)
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. 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. Use a 1-tablespoon cookie dough scoop or two spoons to scoop heaping tablespoons of dough onto the prepared baking sheets, 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 wire rack to cool completely. Repeat with the remaining dough.
These cookies keep well at room temperature for about 4 days, and freeze well for up to 3 months.
Make these vegan by using vegan chocolate chips and omitting the eggs. Kathryne notes that egg free cookies will be lighter and have a more meringue-like texture that's slightly gritty.
Recipe by Love and Lemons at https://www.loveandlemons.com/peanut-butter-chocolate-chip-cookies/