Peanut Butter Chocolate Chip Cookies
These sweet and salty peanut butter chocolate chip cookies are so easy to make and they use ingredients that are usually laying around my house, so I can make them whenever a craving strikes! These cookies are loaded with peanut butter goodness and brown sugar adds a bit of chewiness and sweetness. Plus, I included some simple swaps below that make these cookies suitable for both gluten free and low FODMAP diets, so that you can enjoy these delicious cookies regardless of whether you have certain dietary restrictions. I hope you love these cookies as much as we do in our house!
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Prep Time: 10 minutes
Cook Time: 10-15 minutes
Equipment Needed: Mixer (I used my stand mixer, linked below, but you can also use a hand mixer)
Ingredients (yields ~35 cookies):
1 1/2 C all purpose flour* *see note below to make this gluten free and suitable for a low FODMAP diet
8 Tbsp salted butter (this is 1 stick or 1/2 C) *I recommend using room temperature butter, or softening the butter in the microwave for about 10-15 seconds
3/4 C sugar
3/4 C brown sugar, packed
1/2 tsp baking soda
2 large eggs, raw
2 tsp vanilla extract
1 C peanut butter
1 C chocolate chips*
Nonstick cooking oil spray
*To make this gluten free (GF), choose a certified GF flour. In order to make these cookies suitable for a low FODMAP diet, make sure to choose a GF flour made from low FODMAP ingredients (I like King Arthur GF flour or Bob's Red Mill GF 1:1 Baking Flour). For the chocolate chips, I like Enjoy Life Dark Chocolate Morsels for a low FODMAP option, plus these chocolate chips are certified GF and allergy-friendly.
Preheat oven to 350 degrees Fahrenheit.
Spray baking sheet with nonstick cooking spray (I used a few baking sheets so I could cook these in one batch)
Cream together the sugar, brown sugar and butter. I used my Kitchen Classic Stand Mixer, but you can also use a hand mixer.
Crack the eggs in a separate, small bowl and whisk together with a whisk or a fork.
Add the eggs, vanilla extract, baking soda, flour and peanut butter to the bowl with the butter and sugar and mix again until ingredients are well combined.
Add chocolate chips and mix on a low setting for another ~30 seconds. Some of the batter may stick to the mixer, so make sure to get all of this goodness in the mixing bowl!
Form the cookies, making them about 1 1/2-2 inches in diameter. I used a spoon and rolled each spoonful into a ball, then placed on the baking sheet. Then, press down so each cookie forms a hockey puck shape. I made a decorative pattern on top by using a fork to create a criss-cross pattern, first pressing down firmly with a fork in one direction and then pressing down firmly in the other direction. There should be about 35 cookies total.
Bake cookies for approximately 10-15 minutes (although individual oven times may vary). I baked mine for 12 minutes. They will be slightly pale when you first take them out of the oven. Let them settle and cool a bit before eating them. Enjoy!
You can store these in an airtight container and they should stay fresh for 3-4 days.
* I recommend choosing certified gluten free items for all ingredients if all possible sources of cross-contact need to avoided, such as in the case of celiac disease.
Nutritional Analysis Per Serving (1 serving = 1 cookie, analysis based on this recipe yielding 35 cookies):
Calories 162 calories, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 18 mg, Carbohydrates 16 g, Fiber 2, Protein 3 g, Sodium 66 mg, Calcium 5 mg
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