Originating in the United States during the 1930s, when chef Ruth Graves Wakefield added a chopped chocolate bar to a cookie recipe, chocolate chip cookies are an absolute classic, and for good reason. While a typical recipe for chocolate chip cookies will contain a vanilla-flavoured dough, this peanut butter chocolate chip cookies recipe is predominantly based with peanut butter. The peanut butter cookies are also made without flour, thus making them entirely gluten-free. Instead, an equal measure of peanut butter (ideally crunchy and homemade) and soft brown sugar are mixed with eggs and a touch of vanilla extract before chocolate chips are folded in alongside a generous pinch of salt which acts as an unexpected cornerstone, bringing all of the flavours together in perfect harmony. Once chilled, the cookie dough is spooned onto a lined baking tray and cooks in fewer than 20 minutes.
Enjoyed in many countries all over the world, with the United States both the leading annual exporter and consumers, peanut butter is particularly versatile in recipes, as well as being delicious simply spread on toast. And while this recipe does contain a fairly high amount of sugar, peanut butter is also nutrient-rich, containing protein, several vitamins, and dietary minerals in high content.
Although a huge number of pre-made options are available, nothing quite beats peanut butter that’s made at home, to your exact taste preferences. Smooth or crunchy; sweet or savoury; with or without salt. Homemade recipes are also typically free from emulsifiers or sweeteners (unless you choose to sweeten it at home, in which case I’d suggest using honey). If using homemade peanut butter for these peanut butter chocolate chip cookies, however, I’d suggest avoiding sweetening as the recipe is already fairly sweet – not ideal for every day, but a delicious treat that’s easy to make, using just a few store cupboard ingredients. Alternative nut butters, such as almond, cashew, or pistachio also work well, with or without the chocolate chips.
- 300 g peanut butter ideally crunchy
- 300 g soft light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- Chocolate chips to taste
- Coarse sea salt to taste
- Preheat the oven to 180C/Gas 4. Line a baking sheet with greaseproof paper.
- In a mixing bowl, whisk the eggs and sugar until well mixed. Whisk in the vanilla then use a spatula to fold in the peanut butter until completely incorporated. At this point, add a pinch of salt and a handful of chocolate chips, to taste, depending on how chocolatey you want the cookies to be.
- The cookies can be cooked straight away, but will retain their shape better if chilled in the freezer for 15-30 minutes.
- Use a level dessert spoon or tablespoon to form the dough into balls just a little smaller than golf balls and place on the baking sheet, leaving plenty of space between each cookie as they’ll expand while cooking. Sprinkle with a little more salt and bake for 15-20 minutes, or until golden brown and slightly cracked. You may need to cook the cookies in batches.
- Remove the tray from the oven after ten minutes, sprinkle with a few more chocolate chips if desired, then turn the tray and return to the oven for the duration of the cooking process.
- Leave to cool almost completely before eating.