Ooey Gooey Peanut Butter Chocolate Chip Cookies

Have a craving for something sweet and simple and there's no cookies in your cupboard!? Oh No! Have no fear, this is one of the easiest cookie recipes you could learn, and once you learn it, you'll be glad you did! just a few simple ingredients that most of us already have on hand and in less than an hour you've got chewy and decadent cookies that you just can't stop eating.

Peanut Butter Chocolate Chip Cookie Recipe

preheat the oven to 350°

Dry:

2 cups whole wheat flour

1 1/2 tsp baking soda

1 pinch salt

Wet:

2 tbsp unsalted butter or margarine

1 cup choice peanut butter (i use the reduced fat peanut butter)

1 cup white sugar

1 egg

2 tbsp choice milk (i prefer almond milk)

To Mix The Batter

• Combine all dry ingredients in a large bowl and set aside
• In an electric mixer, combine butter or margarine, peanut butter and sugar and cream together on low speed
• Beat in egg and milk
• In two additions add the dry ingredients while mixer is on low speed. Once ingredients are just combined, turn off mixer. Mixing a cake batter for too long once flour is added will strengthen the gluten and make a stiff batter.
• Gently incorporate 1 cup of chocolate chips into batter with a rubber or silicone spatula. Once combined set aside in a cooler part of the kitchen. 
• Lightly grease two cookie trays(preferably two that can fit side by side on the same rack in the oven), unless you have a silicone mat which needs no greasing
• Scoop batter with one teaspoon and push onto trays with another teaspoon. Cookies need to be at least one inch appart.
• Bake in middle of oven at 350° for 11 minutes, or until bottoms are a light golden brown and tops are puffy to the touch. Be careful not to bake them until they are hard in the oven or you will not have moist cookies, unless you prefer crisp cookies. 
• Allow baked cookies to cool on a cooling tray if you have one, or a plate, for about 3-5 minutes before devouring. 
• Store in a sealed tin or air tight container at room temperature for up to two weeks. If you're the crispy cookie type, a piece of paper towel or parchment paper at the bottom of the container will keep the cookies from being moist. If you want to keep your cookies moist no paper is required.

Recipe Created, Written and Published by: Rachel Gonsalves