Description
Homemade chocolate chip peanut butter cookies – they are so so good, and not too hard to make a little healthier!
Ingredients
Units
Scale
- 3/4 c. natural peanut butter
- 1/2 c. (1 stick) butter
- 1/3 c. sugar (turbinado and other natural granulated sweeteners work great)
- 2/3 c. maple syrup
- 1 egg
- 3 Tbs. milk
- 1 tsp. vanilla extract
- 3 c. whole wheat flour (I like spelt best)
- 1 tsp. baking soda
- 1/2 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
- 1 1/2 c. chocolate chips
- More granulated sugar, for rolling (optional)
Instructions
- Preheat your oven to 350 F.
- In the bowl of a mixer, beat together the peanut butter and butter. Beat in the sugar and maple syrup until the mixture is smooth and creamy. Add the egg and vanilla and beat until fluffy.
- In a separate bowl, combine the flour, baking soda, and salt. Slowly stir it into the peanut butter mixture until blended. Stir in the chocolate chips.
- Roll the dough into 1-inch balls, then roll them in sugar (if using). Place them 1-inch apart on a cookie sheet.
- Bake for 10-12 minutes.
- Remove the cookie sheet from the oven, and let them cool for 3 minutes before using a spatula to move them to a cooling rack.
Notes
To Freeze: To make these cookies ahead of time, you can freeze the balls of cookie dough on a cookie sheet, then transfer them to a labeled freezer bag. When ready to bake, preheat the oven, then follow the baking instructions. You may need to bake them for 1-2 minutes longer.
To Store: Store cookies in an airtight container for up to 4 days.
Nutrition
- Serving Size: 3 cookies
- Calories: 469
- Sugar: 28g
- Sodium: 248mg
- Fat: 23g
- Saturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 39mg