Peanut Butter Chocolate Chip Cookies
These gluten-free peanut butter chocolate chip cookies are a delightful treat with a rich, nutty flavor and a sweet chocolate contrast. Soft in the middle with a chewy edge, they are perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup peanut butter creamy or crunchy, based on preference
- 1 cup brown sugar light or dark, depending on taste
- 1 large egg binds the ingredients together
- 1 teaspoon vanilla extract adds a lovely aroma
- 1 teaspoon baking soda help cookies rise
- 1/2 cup semi-sweet chocolate chips the star of the cookie
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium-sized mixing bowl, add 1 cup of peanut butter and 1 cup of brown sugar. Blend until smooth.
- Crack the large egg into the mixture with 1 teaspoon of vanilla extract and mix until combined.
- Sprinkle in 1 teaspoon of baking soda and mix until fully integrated.
- Gently fold in 1/2 cup of semi-sweet chocolate chips.
- Use a tablespoon or cookie scoop to drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Baking
- Bake for 10-12 minutes until edges are light golden brown.
- Cool on the baking sheet for about 5 minutes before transferring to a wire rack.
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Notes
To enhance flavor, try different types of chocolate chips or add chopped nuts. For storage, keep cookies in an airtight container at room temperature for up to a week or freeze for up to three months.