Yields: 24 Cookies
Prep: 20 Minutes
Bake: 15 Minutes
INGREDIENTS:
Egg Replacement
* 1 Tbsp = 1 egg
* Add 2 Tbsp of water to 1 Tbsp replacement and mix very well. Let it sit for 1 minute until thickened
Dough:
* 1 stick + 6 tbsps unsalted butter (room temperature)
* 1 cup sugar
* 1 cup packed brown sugar
* 2 eggs
* ½ tsp vanilla extract
* 1 cup peanut butter
* 2⅔ cups all-purpose flour
* 2½ tsps baking soda
* ½ tsp salt
* Optional: ½ cup chocolate chips
* Note: if you use the egg replacement, add ¼ cup of milk at the end to bind the ingredients together.
DIRECTIONS:
* Place the butter and both sugars in a bowl with a freestanding electric mixer or a handheld electric whisk (medium speed) and mix until it’s creamed to a light and fluffy consistency
* Add eggs or egg replacement and mix well. Scrape any unmixed ingredients from the sides and bottom of the bowl with a rubber spatula.
* Turn the mixer down to a low speed and beat in the vanilla and peanut butter.
* Add flour (half at a time), baking soda and salt. Mix well until a smooth dough is formed.
* Remember to add in the milk at this point if you used the egg replacement
* Optional: Stir in the chocolate chips until evenly dispersed
* Split the dough into 24 equal parts and place onto 2 baking sheets/trays
* Make sure that the cookies are spread apart to allow for spreading while baking
* Preheat the oven at 325°F
* Bake in a preheated oven for 10-15 mins, or until golden brown around the edges and quite flat
* Let the cookies cool slightly before transferring to a wire rack to completely cool
* Enjoy!
Original of the video here
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