Last week I was in need of a cookie recipe for a benefit concert we were attending. Several ladies, including myself, had signed up to bring cookies to serve during intermission, and because the fundraiser was near and dear to my heart, I wanted to try out something new.
I hadn’t made peanut butter cookies for a very long time, so with the addition of chocolate (Hmmm … there seems to be a running theme of chocolate and peanut butter on this blog 😉), I spent Friday afternoon happily baking in the kitchen.
I was quite pleased with the results: the cookies are soft on the inside with enough crispness around the edges to hold everything together.
I also enjoyed the flavor combinations of peanut butter, chocolate, honey and molasses.
I hope you will enjoy them, too!
Peanut Butter Chocolate Chip Cookies
*I prefer to use all organic ingredients
3/4 cup raw cane sugar
1 Tablespoon molasses
2 Tablespoons raw honey
2/3 cup peanut butter
1/4 cup coconut oil
1/4 cup palm fruit oil
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/4 cups flour
1 cup chocolate chips (I used dark chocolate)
– Preheat oven to 375°
– With a stand mixer or hand mixer, combine sugar, molasses and honey.
-Add in peanut butter and egg — mix until smooth.
-Add coconut oil and palm fruit oil — mix until smooth.
-Gradually blend in flour, baking powder, baking soda and salt until well incorporated.
-Fold in chocolate chips by hand.
Drop by cookie scoop (tablespoon) onto cookie sheet
(I highly recommend a baking stone for even baking)
Gently press cookie dough down to flatten the top
Bake at 375° for approximately 11-12 minutes.
Cooking times will vary — our oven seems to bake items a little quicker.
The cookies should be a light golden brown on top.
Remove and let cool five minutes before transferring to a cookie plate.
*Note — I highly recommend that you refrigerate dough in between baking! The dough will soften very quickly — especially when your husband is cooking pasta next to the bowl of dough, and my last batch of cookies ended up very crispy. (very crispy = burnt on top, but still tasty)