These Peanut Butter Chocolate Chip Cookies are a hit wherever I take them! A while back, I made them to take on a fishing boat. I made 24 cookies. I did my best to hide all 24 cookies. After a few hotel lobby encounters with football players, and a husband who I love too much not to share a few with, I ended up with about 6 or 8 Peanut Butter Chocolate Chip Cookies left for the boat come fishing time. I felt mean but I had to start saying no to people wanting the cookies that weekend because I had already promised the captain of the boat that I would bring these. I would hate to disappoint... after all, he was kind enough to take us on his boat to catch the big ones. *Pic Below
I am glad I saved a few of these because they were a hit while out fishing. It is always good to have something substantial in your stomach while out at sea. I think it helps with sea sickness. I consider Peanut Butter Chocolate Chip Cookies something substantial. Right? I will be making these again in about a week for Miami Dolphins Training Camp as Dan's fellow Miami Dolphins love them. And for good reason. They are moist and delicious! No fuss, quick and easy, flourless, Peanut Butter Chocolate Chip Cookies. They make me want to watch my late night TV shows with the cookie jar in my lap.
Peanut Butter Chocolate Chip Cookies
Makes approx. 20-24 cookies
Slightly adapted from Flourless Peanut Butter Cookies and REALSIMPLE
-1 cup chunky peanut butter
- 1/3 cup or so of chocolate chips
-1/2 cup tightly packed brown sugar
-1/2 cup granulated white sugar
-1 teaspoon baking soda
-Preheat the oven to 350 degrees
-Line the cookie sheets with parchment paper.
-In a small dish mix the sugar and soda so that the soda is mixed about.
-In a large mixing bowl toss all ingredients except chocolate chips.
-Mix at med-med/high speed until blended well.
-On low speed add chocolate chips until mixed in.
-Scoop out dough by the spoon fulls and grasp in palms to stick together. Roll in balls.
-Dough balls should be about the size of a golf ball, no bigger.
-Set dough balls on parchment paper lined cookie sheets and press down with palms until
they are about 3/4 inch high.
-Pop in the 350 degree oven for 12 minutes.
-Remove from oven and let cool on the cookie baking sheet for a couple minutes. Then
pluck off the parchment paper and allow them to finish their cooling on a wire rack.
-Store cooled cookies in airtight container.
Cookies were traded for Mahi-Mahi that day.