It was late at night (of course when all cravings hit), and I had just about perfected my Urban Legend Chocolate Chip Cookie Revamp after many batches of trial and error. Then it hit me…I got the peanut butter craving. I remember making a peanut butter chocolate chip cookie for my hubby many many months earlier and it was the best one I’d ever had! If I do say so myself 😉 But to my horror when I got into my online recipe box, I hadn’t saved it!
So the search for the perfect peanut butter chocolate chip cookie began. I started with a search on my favorite recipe site, allrecipes.com, and after rifling through the site for a while I came across a recipe not too far from what I was looking for. Of course I changed quite a few things, so I’ll give you my perfected version.
There are a lot of things that go into a quality cookie in my opinion, especially a peanut butter chocolate chip cookie. Most cookies with peanut butter are incredibly greasy and way too sugary. I prefer something that doesn’t melt in your hand and leave a grease mark behind. My cookies have a perfect peanut butter and chocolate chip compliment without being overbearing. So without further ado, my Easy Peanut Butter Chocolate Chip Cookie!
1/4 C Brown Sugar (or other dry sugar of choice) 1 C Spelt Flour (or other flour if desired)
1/4 C Unsweetened Applesauce 1 C Rolled Oats
1/3 C Almond Milk (or other non-dary milk) 1/2 tsp Baking Soda
1/3 C Peanut Butter (more to taste if desired) 1/2 tsp Salt
- Preheat oven to 425 degrees F (220 degrees C) and oil a large baking sheet or put down parchment paper.
- Stir the sugar, applesauce, almond milk, peanut butter, and vanilla extract together with a whisk in a large bowl until completely smooth.
- Mix the flour, oats, baking soda, and salt in a separate bowl.
- Add dry ingredients to the wet ingredients and stir to combine. Fold in chocolate chips.
- Drop dough by spoonfuls onto prepared baking sheet.
- Bake cookies in preheated oven until browned along the edges, about 10 minutes. Cool cookies on sheet for 10 minutes before removing to a cooling rack to cool completely. Makes about 24 cookies.
Note: Nuts such as almonds or walnuts can be added (I’d say about 1/2C chopped for this recipe) if desired. I’m not a big nut-in-cookie fan so I always leave them out.
And that’s it! It’s super easy, healthy, extremely tasty, and they freeze really well, so you can even make a double batch and save the rest for those late night cravings 😉 I like to make my cookies much smaller than the average cookie so they are a nice little snack.
Please post about how yours turned out! 🙂