I’ll keep this simple: If you love peanut butter – and you love chocolate – you’ll love these peanut butter chocolate chip cookies. They are the perfect combination of chewy, tender and sweet. And because they’re made with 100 percent whole wheat flour, they’re kind of healthy. For me, they’re the perfect breakfast cookie with coffee, but they also are perfect as a midnight (or anytime) snack.
There. That’s all folks.
- 2½ cups whole wheat pastry flour (I recommend Bob's Red Mill)
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1¾ sticks butter (room temperature)
- 1½ cups sugar
- 1¼ cups creamy peanut butter
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- Heat oven to 375 degrees F.
- In mixing bowl, whisk together flour, baking powder and baking soda.
- Beat butter for two minutes until creamy.
- Add sugar and peanut butter and beat for another few minutes until very fluffy.
- Add one eggs, one at a time, beating after each addition.
- Drizzle in vanilla extract.
- On low speed, add flour mixture until just incorporated.
- Add chocolate chips and mix until blended.
- With ice cream scoop, drop rounded balls onto line baking sheet (about 2 inches apart); with large fork, flatten slightly by pressing gently, creating a criss-cross pattern.
- Bake for about 10 minutes until bottom edges begin to turn golden brown.