Recipe:The Best 12 Minute Peanut Butter Chocolate Chip Cookie

Not long ago I met someone who was utterly disdainful of the chocolate and peanut butter combination in these cookies and arrogantly suggested I never offer them up again. I decided this was just a form of snobbery because the same individual demonstrates pretentiousness in other areas – so to hell with it! I’m now going to assume that the inner child lurking somewhere within most of us will gorge itself silly on these delicious cookies.

99.99% of the time (pretentious *prats aside), you’ll find they’re extremely well received by anyone with two or more teeth and as an added bonus; they’re a wonderful treat for people with wheat or dairy allergies.

As usual, there are some helpful notes at the end:

BLOG Chocolate peanut butter cookies, wheat & dairy free

CHOCOLATE CHIP PEANUT BUTTER COOKIES (wheat and dairy-free)

Makes approx 24 cookies

Ingredients:

I cup of chunky peanut butter
I cup of soft brown sugar, dark or light – well packed
1 large egg
1 teaspoon of baking soda (bicarbonate)
½ teaspoon of pure vanilla extract
1 cup of semi-sweet chocolate chips

Action:

Pre-heat oven to 350F/180C

Thoroughly blend the peanut butter, sugar, soda, egg and vanilla. Fold in the chocolate chips.

With wet hands, roll walnut sized amounts into balls and place on an un-greased cookie sheet(s), 2 inches apart.

Shove ‘em in the oven for approx 12 minutes or until puffy on top, golden underneath. Times vary slightly depending on whether you live above or below sea level.

Allow to cool for no less that 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. However tempting, any attempt to dislodge them while they’re still hot will result in a broken mess.

Serve with a chilled Moo-tini for dunking.

Some helpful notes:

I always use organic eggs. However, it’s important to note that neither organic peanut butter nor the ‘natural’ variety that requires stirring, work in this recipe. Go for good old standby brands such as Jif, Skippy or Peter Pan.

Ghirardelli semi-sweet chocolate chips are the best. Avoid anything made by Hershey as it will have as much resemblance to real chocolate as a bag of cat food. If you can’t get Ghirardelli, go for the best quality you can find.

Not that you’ll have any left over but they do freeze well if you need to make a batch or two ahead of time. They’ll allegedly keep in an airtight container for the best part of a week but this remains untested as I’ve never known them to last that long.

The best deal price-wise for chocolate chips, vanilla extract, soft brown sugar, peanut butter and organic eggs is…. you guessed it, Costco.

Costco, I hope you’re noticing how much free press you’re getting in my blog.

* A ‘prat’ is quaint English slang for fool or idiot.

Finally, as we get closer to the season of gift giving and self-indulgence, I’ll be posting more recipes like this.

About edibletcetera

I'm a passionate foodie who cooks, photographs, eats - then writes about it; an occasional restaurant critic; former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
This entry was posted in Cookies & Edible Gifts, Gluten Free Desserts. Bookmark the permalink.

8 Responses to Recipe:The Best 12 Minute Peanut Butter Chocolate Chip Cookie

  1. Christin says:

    Wow, perfect timing as we’ve just today polished off the leftover roasted eggplant and pasta! It took over 5 times the cooking time here at 8K feet, but I started early and served it fashionably late. It was not squishy and unrecognizable. Goat cheese was delicious, used cappellini, a personal addiction. Bring on the cookies.

  2. etiquettetcetera says:

    I live at about 8K feet above sea level as well so I’m wondering if your oven is working properly? I pre-heat to the highest temp (550F) and put the eggplant in on the highest shelf. Hmm….its always worked for me in the 20 minutes roasting time.

    The cookies can burn on the bottom very quickly so try the 12 minutes and adjust accordingly… please keep me posted on how other recipes work, timing-wise!

    • Christin says:

      Ah so it is evident I did not use the highest oven temp, will try again. Totally delicious. Cookies for next weekend!

  3. Gilly B says:

    Is this the same recipe that you cooked for the kids years ago ? They still berate me as I can’t whip up “Auntie Jackie’s cookies” as the drop of a hat!! To anyone else out there – they really are divine – the cookies that is – not my children……..

  4. Sue Ellen says:

    I’m on a low carb diet and it is working… I wonder if you can use mostly fake sugar?

    • I’ve never tried it but if you want to experiment and report back, I’d recommend Stevia over the chemical stuff. Perhaps make a half quantity just in case, so there will be less waste if it doesn’t work out.

  5. Pingback: Recipe: Chocolate Almond Macaroons | Edibletcetera – Fast & Fabulous Food

  6. Pingback: Recipe: Chocolate Peanut Butter Parfait | Edibletcetera – Fast & Fabulous Food

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