Peanut butter chocolate chip cookies because you can
Me though, I don't like it so much.
There are occasional mornings where I'll force myself to scarf down a banana with some peanut butter, but when it comes to baked goods and desserts, I usually steer clear of it.
Which is why it's so funny that my very first thing I made after having Braeburn (three days out of the hospital might I add), was peanut butter chocolate chip cookies.
What can I say? I guess my cravings didn't just wind down right after I had the baby.
These cookies came out so utterly perfect that we've made them three more times since then. And all three times they haven't lasted more than two days.
I'll warn you now. They're not super peanut buttery, they've just got enough to make the texture of the cookie absolutely stunning and to play salty to the butter and brown sugar's sweet.
Trust me, you won't be disappointed. (See, I couldn't even take a photo of a WHOLE cookie because they were gone that quickly!)
Peanut butter chocolate chip cookies
(makes 18-24 cookies, depending how big you like em')
1 1/4 cups flour
1 stick vegan butter (we used Earth Balance)
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup peanut butter
1/4 cup applesauce
1 cup vegan chocolate chips (more or less to taste)
2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp baking soda
Preheat oven to 375 degrees. Melt butter and mix in a medium bowl with peanut butter. Add brown and white sugar, stir until thoroughly blended. Mix in cinnamon, vanilla extract, baking soda and applesauce. Stir in flour, batter will be slightly "sandy" and soft. Add chocolate chips.
Grease a cookie sheet and scoop slightly larger than inch-sized balls on it. Bake for 10-12 minutes, or until the edges are light brown and the middles are golden and gooey. Let cool on rack for at least five minutes (if you can resist).
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