We have a cafe not too far from where we live called Simons Coffee House. They have this giant peanut butter chocolate chip cookie that they warm up to order, served with a dollop of homemade whipped cream. It is crazy good and I order it often. Usually when I have someone to share it with, because it is literally the size of my baby's head.
Determined to remake it at home, I finally asked the secret to the divine cookie. The waitress smiled said, "No secret, just peanut butter and chocolate chips." Whaa?? So this is what I came up with. And oh my, does it come close.
Gluten-Free Peanut Butter Chocolate Chip Cookies
YEILD: About 12-15 Cookiesingredients:
1 cup creamy peanut butter, see note below1/2 tsp baking soda
1/4 tsp salt
1 egg
1 tsp vanilla extract
3/4 cup chocolate chips
directions:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicon baking mat. Set aside.Beat the peanut butter, baking soda, and salt at medium speed of your mixer, until well-blended. Add the egg and vanilla, and blend until incorporated. Stir in the chocolate chips.
Scoop the dough using a tablespoon cookie scoop onto prepared cookie sheet. Flatten the top of the cookie dough slightly with the back of the cookie scoop. Bake the cookies for 8 to 10 minutes. The tops should be slightly crinkled and you will want to pull them before they begin to brown on the edges. Allow to cool completely on the cookie sheet before removing.
Katelyn's Notes: I have used Smart Balance creamy and The Bees Knees Peanut Butter & Co. These brands have added oils in them so it helps the cookie stay together. If you use pure peanut butter, your cookie will likely not stay together when baked.
Also, since there is no additional sugar, the dried cane syrup or honey in these butters gives these cookies just the right amount of sweetness. And yes, you need all of those chocolate chips. I wouldn't even judge you if you threw a whole cup in there. I get it.
Recipe by Katelyn of Pisa Cake
No comments:
Post a Comment