We made these cookies on the third anniversary of my mother’s death. My mom made a lot of peanut butter cookies growing up and my favourites were always when she added chocolate chips. I had recently exchanged some text messages with my niece who also had fond memories of peanut butter cookies at Gramma’s house so it felt like the perfect recipe to bring forward to my kids as something they would have likely done with Gramma, if she were still here with us. Thanks to Martha Stewart for this recipe, which I have adapted.
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup peanut butter (I used the hydrogenated type for that nod to my childhood, but we otherwise eat natural PB in our house)
- 4 tbsp Earth Balance, at room temperature
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1/2-3/4 cup chocolate chips
Yield: approx. 2 dozen
Preheat oven to 350o.
Whisk together the flour and baking soda and set aside. In the bowl of your stand mixer, beat the peanut butter, Earth balance and sugars until light and fluffy. Add in the eggs and vanilla until smooth.
1/2 cup at a time, add in the flour mixture until just combined. Stir in the chocolate chips.
Drop by heaping tablespoon onto a parchment or Silpat lined baking sheet. Bake for 13-15 minutes. Cool on a wire rack.