This recipe is similar to my almond butter chocolate chip cookies, but, I mixed up the nut butters and eggs.
These cookies come together very quickly and only require one bowl. Hooray! (Because who wants to do a lot of dishes? Not me!). I make these cookies when I’m craving peanut butter. (Try not to eat the dough, ahem).
- 1 C. smooth peanut butter (I like to use the natural stuff with oil on top)*
- 1/2 C. brown sugar
- 1/4 C. white sugar**
- 1 egg, beaten
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 C. dark chocolate chips (I use Ghiradelli 60% bittersweet chocolate chips)
- Maldon Sea salt for sprinkling on top (optional)
Heat oven to 350 degrees and line two baking sheets with parchment paper, set aside.
In a large bowl mix first 6 ingredients well, until combined. Add chocolate chips and stir until they’re fully incorporated. Drop 2TB of dough, or, use a small cookie scoop (2tsp) onto the lined baking sheets (the cookies don’t spread, so, I was able to fit 15 on one sheet) Now, you’ll want to gently flatten the cookie dough balls with the palm of your hand and then use a fork to make the “crisscross” on top of the cookies. Sprinkle a little bit of sea salt on top too, if you like. Bake for 11-13 minutes. Keep an eye on them though. Remove cookies from oven and let them rest for 5 minutes. Cool on baking rack or plates. Store in airtight container. I put mine in the fridge, but, they’d be ok sitting on the counter in an airtight container for a couple days. Makes 2 dozen cookies when I used a 2tsp cookie scoop.
- You could reduce the sugar by only using 1/2 cup brown sugar, or 1/2 cup white. I like the flavors of dark or light brown sugar, so I used mostly that in the recipe.
- I prefer to use natural peanut butter because it has little to no sugar in it. Here, I used Smucker’s, but, any brand will do.
- I also used a tiny bit of Maldon Sea Salt to sprinkle on the top. Since you only use it sparingly in recipes, I think it’s worth the cost and I found it pretty cheap on Amazon