Peanut Butter Chocolate Chip Cookies

Everyone has been posting pictures of cookies all week. I managed to resist the temptation until just now. Started with a vegan cookie sandwich recipe:

I didn’t stick to keeping it vegan, or a sandwich.
Instead of using smooth peanut butter and then adding roasted peanuts, I just put in chunky PB, then added some large chocolate chips.

They came out too large and fluffy to stack, but I have a jar of vegan carob spread instead of making the chocolate filling. Also cut the butter to 1/3 and used applesauce for the rest.

I made a half size recipe and ended up with 23 decent sized cookies. Took up two pans.

Modified recipe:

1 cups chunky natural peanut butter
2 TB butter
1 egg
4 oz unsweetened applesauce
1/2 cup dark brown sugar
1/4 cup white sugar
1 tsp. vanilla extract
1/4 cup unsweetened vanilla almond milk
1/2 cup white whole wheat flour
1 cup all-purpose flour
1/4 tsp baking soda
1 1/2 tsp. baking powder
⅓ cup bittersweet chocolate chips

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.

2. Cream peanut butter, egg, butter, applesauce, brown sugar, cane sugar, and vanilla 2 to 3 minutes with electric mixer, or until smooth. Beat in milk.

3. Add dry ingredients to peanut butter mixture, and beat on low speed just until dough forms.

4. Scoop 2-3 Tbs. dough onto prepared baking sheets 1 inch apart. Roll each cookie into a ball and lightly press down. Make crisscross pattern on top of each cookie by indenting with a fork. Bake 10 to 12 minutes or until edges of cookies just begin to lightly brown. Cool on wire rack.


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