It’s official, Passover has started, not that I celebrate the holiday, but when one of your best friends is Jewish, you kind of have to tune in. In celebration of the holiday, I made her these amazing chocolate chip peanut butter cookies. They were so easy and so delicious. The best part is that they were not adapted for the holiday at all, they just happened to not have flour in them.
Chocolate Chip Peanut Butter Cookies
- 1 cup peanut butter (I used smooth, not chunky, but whatever you like)
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Preheat the oven to 350 degrees. First mix the peanut butter, brown sugar, granulated sugar, egg, baking soda, and vanilla extract in a large bowl (I used an electric mixer, but I am sure a spoon would work fine). Lastly, mix in the chocolate chips. Spoon about a tablespoon of batter onto a baking sheet. Place the tablespoons about 2 inches apart. This meant I had to use two baking sheets. Using the bottom of a glass or your hand, gently flatten the cookies out, just so they are not as sphere like. Bake cookies until soft and puffed and golden on the bottom, about 10-12 minutes. They might look pretty soft, but you want this because they will harden as they cool. Cool on sheets for about 5 minutes, and then transfer to rack to cool completely. Enjoy and happy Passover!
*Recipe adapted from Divine-Baking