Thumbing through a recent Penzey’s catalog, I spotted this recipe for Peanut Butter Chocolate Chip Cookies. Loving anything with peanut butter, chocolate, and pecans, (and always on the lookout for yummy recipes that are gluten free), I decided to give these cookies a try.
One daughter tried these when I was running errands and texted– “Mom, these cookies are amazing!” Given how easy these are to make and how delicious they are, they will be a regular on my cookie rotation!
I was telling a friend about these cookies earlier today, and she has made a version of them using 1 cup honey and 1 cup sugar. I would love to hear back from any of you who make these and find some fun and yummy variations. Almond butter, perhaps? Give them a try, and share your savvy adaptions:-)
Peanut Butter Chocolate Chip Cookies (adapted from Penzey’s catalog)
2 cups peanut butter
2 cups sugar
4 eggs, beaten
2 tsp. vanilla extract
2 cups mini semi-sweet chocolate chips (I used Nestle)
1 cup pecans, finely chopped
Preheat oven to 350 degrees. In a medium bowl, combine peanut butter, sugar, eggs & vanilla. Mix until smooth & well blended.
Stir in chocolate chips and pecans. Drop by the tablespoonful onto ungreased cookie sheets, spacing 2 inches apart.
Bake at 350 degrees for 10-12 minutes or until lightly browned. Note: My cookies were large and required longer baking time–20-25 minutes. If not baked long enough, they will fall apart.
Cool and store in an airtight container.
Serving size: 2 cookies
Calories from fat 140
Total fat 15 g
Sodium 90 mg
Carbohydrates 25 g
Dietary Fiber 2 g
Sugars 21 g
Protein 6 g