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Cookie Testing
5 Ingredient Peanut Butter Chocolate Chip Cookies that are extremely easy to make, and perfectly chewy and soft on the inside. Naturally gluten free and refined sugar free.
- Prep Time: 1 hour 10 minutes
- Cook Time: 56min
- Total Time: 2 hours 6 minutes
- Yield: 24
- Category: dessert
- Method: baking
- Cuisine: american
- Diet: Kosher
Ingredients
- 2 cups lightly packed coconut sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 16-ounce jar creamy peanut butter (1 1/4 cups)
- 1 cup chocolate chips
- 320 grams (2 – 2 2/3 cups) flour
Instructions
- Prep: Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, combine the coconut sugar and eggs and whisk until smooth. Whisk in the vanilla and salt until blended.
- Mix all ingredients: Add the peanut butter and whisk until the dough is smooth and the peanut butter has completely blended into the batter (you might need to switch to a big spoon toward the end, which you’ll need for mixing in the chocolate chips anyway). Add the chocolate chips and stir until the chocolate chips are evenly incorporated.
- Bake: For cookies that stay perfectly mounded, chill the dough for 15 minutes before proceeding. Use a 1-tablespoon cookie dough scoop or two spoons to scoop heaping tablespoons of dough onto the prepared baking sheets, leaving 1 to 2 inches of space around each one. Chill any remaining dough while you bake the first batch.
Notes
Kathryne says that you can use 1 1/2 cups brown sugar in place of the coconut sugar.
- I sprinkled the tops with sea salt. Couldn’t resist.
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These were so good!