Peanut Butter Cocolate Chip Cookies

I’ve been on a cookie making spree lately, but that’s simply because I love to eat frozen cookies. I think I prefer them over fresh from the oven warm cookies. I love these cookies because they remind me of a Reese’s peanut butter cup only in a cookie form. mmmmyummmm!

Peanut Butter Chocolate Chip Cookies

1 cup butter (2 sticks)

2 cups ground turbinado sugar or brown sugar

2 tsp vanilla

3 cups peanut butter

2 TBSP ground flax seed + 1/8 tsp baking powder + 6 TBSP hot water (or 2 eggs)

3 cups organic flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 package chocolate chips


Heat oven to 375°F.

Combine brown sugar, butter peanut butter, and vanilla in bowl.

Beat on medium speed until well mixed.

Add flax seed mixture; continue beating until well mixed.

Add 2 cups flour, baking powder, baking soda and salt.

Beat at low speed until well mixed.

Add last cup of flour and mix in. You will probably need to mix with wooden spoon because it is very thick.

Shape dough into 1-inch balls and slightly flatten with hands.

Place 2 inches apart onto ungreased cookie sheets.

Bake 8-10 minutes or until edges are lightly browned; do not overbake.

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