When I saw this recipe in Mom’s collection I remember her having made them when I was a teenager. I instantly craved that hit back to that time, but peanut butter chips have been really hard to find (I think they’ve fallen out of fashion) and when I have been able to find them, they have been dairy-heavy. I recently spied peanut butter chips at our local bulk store and was happy to see that “milk ingredients” was one of the last few ingredients. Still not plant-based, but as close as I think we’ll get.
These cookies really delivered the memories. They are chewy, chocolatey, peanutty, and so delicious with a glass of soy milk.
- 1 cup flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup Earth Balance, at room temperature
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1/2 pkg peanut butter chips
- 1/2 cup coarsely chopped peanuts
Yield: 2 dozen cookies
Whisk together flour, cocoa, baking soda and salt.
In the bowl of your stand mixer, cream the Earth Balance and gradually beat in the sugar. Add egg and beat well. Stir in vanilla. Next, blend in the dry ingredients. Lastly, stir in the peanut butter chips and chopped peanuts.
Drop cookies onto an ungreased cookie sheet. Bake at 350 for 10 minutes (do not overbake!). Cool on the pan and then transfer to an airtight container.