Peanut Butter Chocolate Chip Cookies

One man’s trash is another man’s treasure. Or so the story goes. The story of this recipe actually begins in a trash bin. You can read the inspiration for these yummy after-school cookies at The Meaning of Pie. After making several batches of these quick and easy treats, I am grateful the old Southern Living recipe was rescued from the recycling bin and lives on!

Like the game of Telephone, recipes get handed down, passed around and changed up along the way so that eventually the end result looks (and tastes) much different than the beginning. Sounds like this simple recipe has endured the test of time and I am happy to share the version I settled on.  I tried different peanut butters and played around with the sugar(s), added a little vanilla and think it’s a keeper.  I took a batch to school last week and the cookies disappeared so quick the only evidence of their being was a few chocolate covered finger tips. In a more civilized manner our sweet staff at church gave the cookies ‘thumbs up’ as Littlest and I passed them around the office this morning. And, church people tell it like it is y’all. 😉

Without further ado, here is our favorite after school cookie-du-jour. The good news is they are gluten and dairy free. The even better news is they are so tasty no one will know or care.

Sadly, however they are not calorie-free. I’m still working on that one.

Peanut Butter Chocolate Chip Cookies

1 cup peanut butter (I use fresh ground honey roasted peanut butter from Whole Foods)**

1/2 cup sugar

1/4 cup brown sugar

1 large egg

1/2 tsp baking powder

1/4 tsp salt

1 tsp vanilla

1/2 cup + chocolate chips (I use Enjoy Life allergy-free)

Preheat oven to 350 degrees.  Stir together all ingredients except the chocolate chips. Mix well. Add the chocolate chips. Drop dough by the tablespoon onto baking sheets lined with Silpat or parchment paper. Bake for 10 – 12 minutes. Watch the cookies carefully. They are best slightly undercooked!

** I tried several peanut butters in various test batches. The bottom line is if you like your peanut butter, you’ll love these cookies. Use your favorite!


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6 Responses

  1. I wish I had time to make them RIGHT NOW! Sounds delicious! Where was I when the cookies were at school??

  2. These are really yummy. In all your spare time will you please try to get the “calorie free” thing down!

  3. Just made these! They are in the oven–yay! We even doubled the batch because a little got a lil over zealous with one of the sugars!

  4. PS. even your stupid photography looks good… love it!

  5. I have made some like this before – Yummy! I have also made peanut butter cups with the recipe. Put the batter in a mini muffin tin, bake, and then once they came out of the oven, press down the centers with a coffee scoop and then remove from the pan. Once cooled, I fill the centers with chocolate ganache – not dairy free, but I am sure you could come up with something!

  6. I made them a couple of hours after I read the post; they were bedtime cookies. They made the house smell yummy, and no one could wait until they cooled. They lasted through breakfast the next morning. Thx!

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