Rich with peanut butter and dark chocolate, these outrageously soft, melt-in-your-mouth peanut butter chocolate chip cookies are TO-DIE-FOR. Made in one bowl with coconut oil instead of butter, and with a lower sugar option. Plus, tips on storing dough for a fresh-from-the-oven cookie EVERY SINGLE TIME.
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.
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!)
- 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. 😉
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.
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?!?!?!
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.
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.