I love these cookies. Not because they are loaded with peanut butter and chocolate. Not because they are SO easy to make. And not even because they are Laura Friendly. But because they remind me of being a kid.
Before I discovered that I was gluten & dairy-free, my Mom and I would bake these cookies. I did all of the measuring and mixing and Mom popped them into the oven. They are so simple that it was the perfect dessert for a kid to help make. And what’s not to love about peanut butter and chocolate? Absolutely nothing!
- Preheat oven to 350º F. Line a baking sheet with parchment paper and set aside. (the parchment paper helps to prevent the bottoms of the cookies from burning)
- In a large mixing bowl, cream together the peanut butter and the sugar. Sprinkle in the baking powder and mix well.
- In a separate bowl mix together the vanilla and eggs until yolks are well blended. Add this into the peanut butter mixture and blend until everything is well combined. Finally, add in the chocolate chips and mix.
- Using your hands, roll the dough into balls and place on the baking sheets. Lightly press down on the top of each ball with the palm of your hand, to slightly flatten. You can make these as small or large as you like. I like mine a bit larger so I use an ice-cream scoop to help me determine the size. If you would like to add a crisscross to the top of each cookie, using a fork, lightly press down on the top of each ball of dough, creating score marks.
- Bake in the preheated oven for about 10 to 12 minutes, time may vary depending on your oven and the size of your cookies. You want them to barely look done, but just starting to hold together. Watch the cookies carefully around the 8 minute mark, to make sure they don’t burn.
- Remove cookies from the oven and let them rest for 5 minutes, transfer to a wire rack to cool completely.
note: I suggest doing the mixing by hand so you do not overmix the dough.