Peanut Butter Chocolate Chip Cookies
Old-Fashioned chunky peanut butter cookies with chocolate chips..
Peanut Butter Chocolate Chip Cookies
Makes about 2 dozen (adapted from a recipe by Bon Appétit)
1 1/2 cups organic wheat flour (can use soaked or sprouted flour)
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon fine sea salt
1/2 cup cultured butter, room temperature
2/3 cup organic chunky peanut butter
1 teaspoon vanilla bean paste
1/2 cup rapadura
1 large pastured egg
1/2 cup organic grain-sweetened chocolate chips
Mix flour, baking powder and salt together in a bowl. In a separate bowl, beat together butter, peanut butter and vanilla until smooth. Mix in sugar and half of the dry mixture. Mix in egg and the other half of the dry mixture.
Roll dough into 1-inch balls and arrange 2 inches apart on a parchment paper-lined baking sheet. Flatten each cookie with the back of a fork, forming a crosshatch pattern. Bake at 350 degrees until dry on top and golden brown on the bottom, about 12 minutes.
ella said,
December 13, 2009 at 3:52 pm
so, could one use vanilla extract instead of vanilla paste? and, what is rapadura? i looove peanut butter cookies!
Ren said,
December 13, 2009 at 4:00 pm
Yes, use slightly less extract than paste. Rapadura is the Portuguese name for the ancient form of unrefined whole cane sugar that is commonly found in Brazil and Venezuela. Example.. http://www.rapunzel.com/products/rapunzel/rapunzel_baking_rapadura.html
lynn byrd said,
December 13, 2009 at 8:37 pm
i’m going for the spoon, almond butter and chocolate chips now…best i can do under the circumstances of NOT having a box of these lying around the house.
Ren said,
December 13, 2009 at 11:32 pm
That’ll work :-)
Jen said,
December 14, 2009 at 9:08 pm
Thanks Ren! I’m going to make these for my hubby… and maybe I’ll eat a few too. :) I just made a batch of homemade “chocolate chunks” the other day from raw cacao, coconut oil, evaporated cane juice and vanilla that will work perfectly in this recipe.
Ren said,
December 15, 2009 at 7:53 am
Does coconut oil cause the cookies to spread out/flatten more or less than butter, do you know?
God's Dancing Child said,
December 24, 2009 at 7:30 pm
This looks wonderful! I am waiting for the first tray to cool out of the oven right now. I tweaked the recipe a little bit. I am excited to see what they turn out like. :D
Thanks for sharing the recipe!
Ren said,
December 29, 2009 at 8:39 am
You’re welcome! I’m happy to hear that you tweaked the recipe- that’s the whole point of cooking! :-)