Ingredients
Makes: About 24 1-inch Cookies
These cookies last up to 5 days in a sealed container or bag at room temperature.
Inspired By Divine Baking.
Makes: About 24 1-inch Cookies
- 1 cup Creamy Peanut Butter
- ½ Cup Brown Sugar
- ½ cup Sugar
- 1 Egg
- 1 teaspoon Baking Soda
- 1 teaspoon Pure Vanilla Extract
- ¾ cup Chocolate Chips {Dark, Semi-Sweet, or Milk, whichever you prefer}
Directions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats. Set aside
- In the bowl of a stand mixer, beat together the peanut butter, brown sugar, sugar, egg, baking soda, and vanilla. Stir in the chocolate chips.
- Using a cookie scoop, scoop rounds of cookie dough and place on the prepared baking sheets, leaving 1½ inches between each cookie. Bake the cookies for 7 minutes and then, using a flat spatula, carefully flatten the cookies until they are a ¼-inch thick. {Flattening the cookies is only necessary if they don’t flatten themselves.} Continue the bake the cookies until they have set and start to turn a golden brown, about 2-4 more minutes.
- After removing the cookies from the oven, let them cool on the baking sheets for a couple minutes. Transfer the cookies to a cooling rack to cool completely.
These cookies last up to 5 days in a sealed container or bag at room temperature.
Inspired By Divine Baking.