A chewy, super-simple, intensely peanut-buttery cookie.
Ingredients
1½ cups lightly packed brown sugar
2 large eggs
½ teaspoon vanilla extract
Pinch of salt
1¼ cups peanut butter (both creamy and crunchy are great!)
1 cup chocolate chips
Instructions
In a medium bowl, whisk the brown sugar, eggs, vanilla and salt until very smooth. Add the peanut butter and whisk until completely blended.
Stir in the chocolate chips.
Put the dough in the fridge while the oven heats up (or leave it in the fridge longer and bake when needed, up to 3 days.) Preheat the oven to 350°F. Line two large rimmed baking sheets with parchment paper.
Scoop dough by heaping tablespoons onto prepared baking sheets, 1 to 2 inches apart.
Bake cookies (one sheet at a time unless you have a convection oven) until golden at the edges but still a little underdone in the centre, 12 to 13 minutes. Let the cookies rest on the baking sheet for 5-10 minutes before using a spatula to transfer them to a cooling rack to cool completely. Repeat with the remaining cookie sheet.
Store in the fridge for up to a week or freeze for longer storage.
Notes
The dough will be fairly sticky and gloopy, not as stiff as regular cookie dough. Don't try to roll it into nice balls with your hands, let them be free-form :)
Recipe by Hidden Ponies at https://hiddenponies.com/2017/07/perfectly-plain-peanut-butter-cookies/