Peanut Butter Chocolate Chip Cookies | www.infinebalance.com #recipe

Put a couple of 12 year-old girls in a kitchen on a Saturday afternoon and you will end up with a batch of cookies. Promise.

Peanut Butter Chocolate Chip Cookies | www.infinebalance.com #recipe

which can be a handy strategy if you’re looking for a little somethin’ sweet

These are a dense and kinda chewy cookie. We mixed up the chocolate and did a combo of semi-sweet chocolate chips and some mini white chocolate chips just for fun.

Peanut Butter Chocolate Chip Cookies | www.infinebalance.com #recipe

 

 

 

 

This recipe will make about 3 dozen cookies. They don’t last long in our house, so I have no idea how they will fair for long term storage. Which is probably all you really need to know.

Peanut Butter Chocolate Chip Cookies | www.infinebalance.com #recipe

Peanut Butter Chocolate Chip Cookies

a dense and chewy peanut butter cookie loaded with chocolate chips
Prep Time1 hr
Total Time1 hr
Servings: 3

Ingredients

  • 1/2 cup unsalted butter softened.
  • 1/2 cup peanut butter your favourite kind
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 Tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1-1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups semi-sweet chocolate chips
  • 1/2 cups mini white chocolate chips

Instructions

  • Preheat oven to 375 and line 2 cookie sheets with parchment paper.
  • In large bowl or the bowl of stand mixer, cream together butter and peanut butter. Add sugars and beat until creamy and fluffy. Beat in eggs, one at a time, until well incorporated. Beat in honey and vanilla.
  • In a small bowl combine flour, baking soda and salt. Add to peanut butter mixture and beat at low speed until mostly incorporated. Then gently fold in chocolate chips.
  • Using a heaping tablespoons, drop round cookie balls on parchment paper, about 2 inches apart.
  • Bake at 375 for about 12 minutes, or until edges are turning golden brown. Remove from oven and allow to cool completely before storing. Makes about 3 dozen cookies.

Notes

Use all semi-sweet chocolate chips, or chocolate chunks!, if you like, obviously
We used conventional sweetened and salted peanut butter.
Trish Cowper