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.

8 thoughts on “Peanut Butter Chocolate Chip Cookies

  1. 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.

  2. 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.

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