Peanut Butter Chocolate Chip Cookies
Peanut butter and chocolate chips in one cookie — Hagan House Chewy Peanut Butter Chocolate Chip Cookies, keto, and flourless versions for after-school baking.
★ dessert
dessertKeto Peanut Butter Chocolate Chip Cookies
Enjoy these delicious, low carb, and guilt free cookies!
Alexa AuriIngredients
- 1 Egg Yolk
- 1 tbsp Melted Salted Butter
- 1/4 tsp Vanilla Extract
- third of a cup Blanched Almond Flour
- 1 1/2 - 2 tbsp Swerve Confectioners'-style Sweetener
- 1/8 tsp Backing Powder
- Pinch of Salt
- 2 tbsp Stevia Sweetened Chocolate Chips
- 2 tbsp Peanut Butter
Instructions
- 1Preheat the oven to 350°F and add parchment paper to a baking pan.
- 2In a large bowl, combine the egg yolk, melted butter, and vanilla extract. Mix together. Add the almond flour, sweetener, baking powder, and salt. Combine with a spatula and add the peanut butter. Then fold in the chocolate chips.
- 3Make two balls out of the dough and flatten on the baking pan. Bake for 12-15 minutes or until golden brown.
- 4Place cookies on wire rack and let cool for 10 minutes.
- 5Serve and enjoy!
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Open in Pepper →The Cookie Everyone Reaches For First
Peanut butter and chocolate chips is one of those combinations nobody argues about. The dough comes together in one bowl, and you probably have everything on hand already.
Cooks on Pepper reach for this collection on a weeknight when somebody needs to bring cookies tomorrow, or on a slow Sunday afternoon when the kids want to help scoop.
Every recipe here is a version of the same good idea: Hagan House Chewy Peanut Butter Chocolate Chip Cookies for a soft, brown-sugar chew, a Keto Peanut Butter Chocolate Chip Cookie built on egg yolk and melted butter, a Flourless Peanut Butter Chocolate Chip Cookie with just peanut butter, sugar, and baking soda, and two classic all-purpose flour versions.
Quick Tips
- 1
Use creamy, not natural
Shelf-stable creamy peanut butter holds the dough together better than oily natural styles. If natural is all you have, stir it well and chill the dough 30 minutes.
- 2
Pull them early
Take the pan out at 9 to 10 minutes, when the centers still look soft and underdone. They finish setting on the hot sheet.
- 3
Rest on the pan
Let cookies sit 5 minutes on the baking sheet before moving them. Flourless ones especially will fall apart if you rush.
- 4
Scoop the same size
Use a 1 1/2-tablespoon scoop so every cookie bakes in the same amount of time. Uneven balls mean burnt edges next to raw middles.
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