Chocolate Chip Peanut Butter Cookies have peanut butter and chocolate chips combine with butter flavored coconut oil to make a crisp and crunchy cookie.
Choctoberfest is the perfect reason to dust off old cookie recipes and give them a fresh update. I was excited to partner this week with Barlean’s and use a different version of one of my favorite items to cook with coconut oil. For these, I used Barlean’s Butter Flavored Organic Coconut Oil. Peanut butter and chocolate are made for each other in these Peanut Butter Chocolate Chip Cookies.
Trading out normal butter on a 1:1 ratio for Barlean’s Butter Flavored Organic Coconut Oil had these cookies coming out of the oven crispy, which is perfect because that is just how I like them. Now on to the recipe.
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I received Barlean’s complimentary but all opinions stated in this post are my own.
How to make Chocolate Chip Peanut Butter Cookies:
In a mixing bowl of a mixer (or feel free to use a handheld mixer as well) add both sugars, coconut oil, peanut butter, vanilla, and egg.
Start the mixer to start combining the ingredients. Slowly add flour, baking soda, and salt.
Finally, add chocolate chips.
Once everything is all combined take off and preheat the oven to 350 degrees.
Cover a cookie sheet with parchment paper and grab the bowl of cookie dough. The dough will be almost like crumbles when all combined.
Using a spoon scoop out a spoonful into the palm of your hand. Roll into a ball and place onto the prepared sheet. Continue with 11 more scoops so there is a dozen on the pan.
Like traditional peanut butter cookies press down with a fork horizontal then vertical. Be careful because the dough is very delicate so press gently.
Take the remaining dough and put into the fridge to stay cold while the first batch of cookies bakes.
Let cookies bake 14-16 minutes.
Remove pan from the oven and let cool on the sheet for 5 minutes. Using a spatula move the cookies to a cooling rack or on a piece of wax paper. Until they are fully cooled they will be easy to crumble so give just a bit before diving in.
Now do the same with the remaining dough that was staying chilled in the refrigerator.
After they have cooled store in an airtight container for up to 4 days but they probably won’t last that long!
And here you….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Chocolate Chip Peanut Butter Cookies
Ingredients
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup peanut butter, creamy
- 1/2 cup Barlean's Butter Flavored Organic Coconut Oil
- 1 medium egg
- 1 tsp vanilla
- 1-1/2 cup unbleached flour
- 1 tsp backing soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- In a mixing bowl of a mixer (or feel free to use a handheld mixer as well) add both sugars, coconut oil, peanut butter, vanilla and egg. Start the mixer to start combining the ingredients. Slowly add flour, baking soda and salt. Finally add chocolate chips.
- Preheat the oven to 350 degrees.
- Cover a cookie sheet with parchment paper and grab the bowl of cookie dough.
- Using a spoon scoop out a spoonful into the palm of your hand. Roll into a ball and place onto the prepared sheet. Continue with 11 more scoops so there is a dozen on the pan.
- Take the remaining dough and put into the fridge to stay cold while the first batch of cookies bake.
- Let cookies bake 14-16 minutes.
- Remove pan from the oven and let cool on the sheet for 5 minutes. Using a spatula move the cookies to a cooling rack or on a piece of wax paper.
- Do the same with the remaining dough that was staying chilled in the refrigerator.
- After they have cooled store in an airtight container for up to 4 days. Enjoy!
one of my favorite flavor combos.
Mine too for sure!