One-bowl Peanut Butter Chocolate Chip cookies
This recipe is EGGLESS and made in 1 bowl! It results in that crunchy, buttery, peanut butter cookie effect, that has tons of chocolate chips.
This cookie has rich dark brown edges.
I came across this recipe by accident. I was experimenting with egg replacement types for cookies, and decided to try peanut butter as one. And to my delight, that peanut butter did the trick excellently! At first it looked like it wasn’t going to set…and I started to get worried because I didn’t want all that batter to go to waste….lol. But the peanut butter allowed the cookie dough to bind perfectly AND it had just the right amount of peanut butter flavour to chocolate chips ratio. I think it’s the perfect cookie marriage- peanut butter and chocolate!
Before we get to the recipe, I wanted to share a few tips for making these:
The butter MUST be cooled to room temperature after it has been melted.
Chill the dough for at least 1 hour. This will allow the cookie dough to marinate, and hold it’s shape thus preventing over-spreading.
Use a mix of both white and brown sugar. Do not skip this step!
Bake them on the center rack of the oven. This will prevent them from burning and also allow them to develop a nice brown colour.
Leave them in the pan to cool when finished. The cookies will seem as though they need more baking, but they will continue cooking during this time and set perfectly!
After the dough is chilled, I flatten each ball of dough slightly and add some chocolate chips on top to make them look extra enticing.
Yield: 16 small cookies (about 1.5-2 tablespoon balls)
Ingredients
1 1/4 cups flour- spooned into your measuring cup.
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, melted and cooled.
1/4 cup peanut butter- either chunky or smooth is fine.
1/2 cup brown sugar
1/4 cup white sugar
1/2 teaspoon vanilla extract
1 cup semi sweet chocolate chips
Method
Melt the butter and place in a mixing bowl. The butter can be melted in the microwave or on the stove but must be allowed to cool. While this cools, place the flour, baking soda, baking powder and salt in another bowl and combine.
Add both sugars to the butter and whisk until combined. Add the peanut butter and vanilla and continue whisking. Stir in the dry ingredients until incorporated. And finally, fold in the chocolate chips. Refrigerate the dough for at least 1 hour.
Preheat your oven to 350 degF. Line 2 cookie sheets with parchment paper or silicone baking mats. Using a 1.5 tablespoon ice cream scoop, place balls of dough onto the sheets, making sure they are about 2 inches apart. Flatten each ball slightly.
Fold in the chips.
Bake for 10 mins and rotate your pans. Bake for another 3-4 minutes. Make sure and watch those cookies! Because they can burn very quickly.
Remove cookies from the oven and allow to cool on the cookie sheet for about 5 minutes. At this point they will be golden on the edges and may seem soft in the middle, but don’t worry! They will set perfectly as they cool. Place each cookie on a rack to continue cooling.
The hardest thing to do now is to wait for them to cool. And if you’re anything like me, then you will give in and sneak a bite of that gooey, peanut-buttery goodness before they cool completely!
