Peanut Butter Cookies with Chocolate and Peanut Butter Chips

Just like going through vacation withdraw this past week I dealt with a bit of sugar withdraw.  When we were at Disney we were on the meal plan.  The meal plan comes with dessert for lunch and dinner.  A sugar lovers dream.  It was a lot but I quickly got accustomed to sweet treats twice a day.  Sometimes even more because it was hot.  And the best way to deal with the heat is ice cream.  Miss O approved.

We got back and all of a sudden there were limited sweet treat options. After each meal I found myself seeking out any thing that would satisfy my craving.  Finally I broke down and FOUND time to make cookies.  

I opted for peanut butter because... 

I wanted peanut butter cookies. 

Peanut butter and chocolate is the best combination ever.

Peanut butter is protein and thus a step in the right healthy direction transition.

These cookies have no flour and are technically gluten free. My husband's comment is "these are the best gluten free cookies ever."  They are easy to put together but do require a bit a chill time so they don't spread everywhere.  Plan ahead.  They cook really quickly, no more than 10 minutes and remain gooey in the middle. Almost fudge like.  A good thing in my book.

A cookie a day is a motto I think will be helpful after each vacation and heck really just every day :)

Peanut Butter Cookies with Chocolate and Peanut Butter Chips

by Emily Morris

Prep Time: 15 minutes

Cook Time: 10 minutes

Keywords: bake dessert chocolate peanut butter cookie

6078390

Ingredients (16 cookies)

• 1 cup creamy peanut butter
• 1 cup light brown sugar, packed
• 1 large egg
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• 6 oz chocolate chips
• 6 oz peanut butter chips

Instructions

To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, vanilla, salt and baking soda. Beat on medium-high speed until well-combined.

Add the chocolate and peanut butter chips and beat to just incorporated.

Using a medium 2-inch cookie scoop, form two-tablespoon mounds. If chocolate is falling out of dough since there is an abundance, roll ball between palms to encourage it to stay in the dough. Place mounds on a large plate, flatten mounds slightly, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet and bake for 8 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center.

Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.

Cookies will keep airtight at room temperature for up to 1 week. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Powered by Recipage