Chock full of peanuts and chocolate, these cookies are a delicious end of day snack. Pair them with sliced fruit and watch them disappear once children, and their friends, return from school.
When my friend Aileen offered her all-time favourite peanut butter cookies recipe, I knew that I was in for a real treat. They have a rich, shortbread texture that are best enjoyed with a glass of milk or a cup of tea. You can substitute butter for the coconut oil if you want something lighter.
Bake these cookies until they’re golden on the edges and look almost uncooked when pulled out of the oven. If you prefer them crispier, leave a batch in the oven a few minutes longer, until the edges have browned.
*Carla’s Tip*: Stay close to the oven when you bake these cookies as they can brown quickly (I learned this the hard way!). Also,though all-natural peanut butter is great for toast, it’s not the best for baking. Use Skippy, or another creamy and consistent peanut butter.
Chocolate Peanut Butter cookies
- 1 1/4 cups (300 mL) all-purpose flour
- 1/2 tsp (2 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1/4 cup butter (60 mL) butter, room temperature
- 1/4 cup (60 mL) coconut oil (or other oil)
- 3/4 cup (185 mL) brown sugar, packed
- 1/4 cup (60 mL) granulated sugar
- 1 cup (250 mL) peanut butter, creamy
- 1 egg,room temperature
- 1 tsp (5 mL) vanilla
- 1/2 cup (125 mL) chocolate or peanut butter chips
- 1/4 cup (60 mL) granulated sugar (optional)
- Combine the flour, baking powder, baking soda and salt in a small bowl.
- In a large bowl, cream butter, oil, sugars and peanut butter until well combined. Add egg and vanilla, one at a time, beating well after each addition.
- Gradually add the flour mixture until no visible white streaks can be seen. Stir in chocolate or peanut chips.
- Cover and refrigerate for about 30 minutes or until cold.
- Portion the cookies–about one heaping tablespoon per cookie–rolling each into a ball. Place remaining granulated sugar into a small bowl and coat each cookie thoroughly.
- Place onto a greased baking sheet, leaving about 2 inches (5 cm) between cookies. Using a fork, slightly flatten cookies, making a criss-cross pattern.
- Bake in the middle rack of a preheated 375F (190C) oven for 8 to 10 minutes, until cookies are golden around the edges, but still soft in the center. Remove from oven, and let cool on baking sheet 1 to 2 minutes.