Every holiday season my sisters and I get together for some baking and holiday cheer. Flour dust, baking utensils, and our boisterous laughter fill the warm house. I love peanut butter cookies and chocolate chip cookies, so decided to marry the two; life’s short, why not have both?? Serve these warm, with a tall glass of organic milk (or hot herbal tea), and soak in the love of family! CHEERS! 🙂
This cookie recipe is delightfully delicious and simple to make, thanks to Real Simple magazine. It’s also gluten free, as it contains absolutely no flour! Oh, one more thing, there is also NO butter.
- 2 cups creamy peanut butter (not the all-natural variety)
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons baking soda
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
- semi-sweet chocolate chips ~ the more the merrier! (my addition to the recipe)
INSTRUCTIONS: (Can be prepared up to 3 days ahead. Store in airtight container at room temperature.)
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Mix flour, baking powder and salt in medium bowl.
- Using electric mixer, beat butter, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Scrape down sides of bowl.
- Stir half of dry ingredients into mixture. Add eggs 1 at a time, stirring well after each addition. Mix in remaining dry ingredients.
- For each cookie, roll 1 heaping tablespoonful of dough into 1 3/4-inch-diameter ball.
- Arrange dough balls 2 1/2 inches apart on prepared baking sheets. Using back of fork, flatten dough balls and form crosshatch design on tops.
- Bake cookies until dry on top and golden brown on bottom, about 14 minutes.
- Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely.