THESE COOKIES THOUGH. It’s hard to describe just how excited I am about these melt-in-your-mouth peanut butter chocolate chip cookies…I guess the only way you’ll understand is if you go make them. Yes, do that. Like now. GO NOW.
Texture
Creamy peanut butter, coconut oil, whole wheat pastry flour, egg, some coconut sugar, and just a teensy bit of baking soda team up to create a texture that’s
- ultra soft
- melty (of course from the chocolate chips, but the cookie itself melts in your mouth, too!)
- moist
- dense
- chewy in the middle
- crisp and crumbly around the edges
…Unless you prefer your cookies underdone and want to go for ooey-gooey throughout. I will not oppose either preparation. 😉
Flavor
Beyond the heavenly texture, the scrumptious flavors going on here make me swoon. Peanut butter and dark chocolate reign high, of course, but hints of espresso, cinnamon, nutmeg, vanilla, and sea salt really take these over the top. Trust me, this is the aroma you want need coming out of your oven.
Storage
And I think we can all agree that fresh-from-the-oven is the best state a cookie can be in, right? (Not to mention the ideal situation for your home.) So I hereby declare that every cookie shall be fresh-from-the-oven. Who’s with me?!?!?!
[Crowd roars.]
Luckily, this cookie dough freezes beautifully in single-serving balls, so you can pop one out whenever the craving hits for a hot, melty, chocolatey indulgence every. single. time. No more leaving leftover cookies on the counter to await a hard, stale doom. No more, I say. Just let the balls thaw out at room temperature for about 30 minutes (if frozen) or soften 5-10 minutes (if refrigerated), and bake to mouthwatering perfection for 10-15 minutes at 350º.
Plus, for one or two cookies, you don’t even need a baking tray! Just fold a piece of nonstick aluminum foil in half and place your cookies on that, directly in the oven. Bam! ZERO clean-up.
Who says fresh-baked goodies have to be reserved for abundant free time or special occasions? This can be a regular, busy-weeknight sorta thing…Actually, I can’t think of anything more essential to a stressful day. You need this in your life.
Midnight cookie for one. Don’t mind if I do. 😉
That’s not all…
Finally, what looks–and tastes and smells and melts in your mouth–like a sinful indulgence doesn’t even have to damper your health goals.
- The cookies are (shockingly) 100% whole grain–whole wheat pastry flour for the win!
- They’re based on healthy, minimally-processed fat sources (coconut oil and peanut butter)
- They derive so much glorious flavor from spices, vanilla, peanut butter and dark chocolate, along with softness and density from peanut butter, that they don’t even need a ton of sugar. But if you really want to keep it at a minimum, monk fruit extract seems like a safe and natural option from the evidence I have seen. (This is keeping in mind to always approach sugar replacements with extreme caution and learn as much as possible about the specific blend.) I have been very happy with Lakanto monk fruit sweetener (1:1 sugar replacement) to stand in for some of the sugar in baked goods, including these cookies!
- For anyone with a dairy/lactose sensitivity, they’re dairy-free!
- Finally, one generous cookie rings in under 160 calories–peanut butter, chocolate, sweet satisfaction and all.
Ultimate Soft Peanut Butter Chocolate Chip Cookies {with Coconut Oil}
Notes
*When it comes to baking with peanut butter, people generally have the most success with a "creamy" variety over a "natural" one in which the oil separates. I used Justin's brand, and it worked great.
**For any cookies not to be eaten immediately, wrap individual balls in plastic wrap and freeze (up to a few months) or refrigerate (up to 4-5 days) in an air-tight container. When ready to make, thaw (~30 min)/soften (~10 min) at room temperature and proceed with baking. See post above for more tips.
Ingredients
- 1/4 cup coconut oil, softened
- 1/4 cup peanut butter*
- 1/4 cup coconut sugar
- 1/4 cup 1:1 sugar replacement (such as Lakanto monk fruit), or additional 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 1/4 tsp instant espresso powder
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp baking soda
- 10 Tbsp | 78g whole wheat pastry flour
- 2 oz dark chocolate chips or chopped dark chocolate
Instructions
- Preheat oven to 350ºF. Line a cookie sheet with nonstick foil or parchment.
- In a large bowl, whisk coconut oil, peanut butter, and sugar/sweetener until smooth. Mix in egg to incorporate. Stir in vanilla, sea salt, espresso powder, cinnamon, nutmeg, and baking soda. Add flour and mix until completely combined. Fold in chocolate.
- Roll dough into 8 large to 12 small balls.** Place on prepared baking sheet and gently press down (forming a thick coin shape.)
- Bake 11-15 minutes, depending on cookie size and desired degree of doneness (shorter for a gooier center, longer for crispier edges). Keep in mind that they will firm up a little more as they cool.
- Enjoy immediately!
Nutrition information is calculated based on 1 medium-large cookie (1/10 recipe), using 1/4 cup Lakanto monk fruit sweetener and Lily’s dark chocolate baking chips.