Peanut butter chocolate chip cookies – for all the Reese’s lovers out there! These are indulgent, soft on the inside and crisp on the outside, chock full of peanut-chocolate goodness!
Prep time: ~45 min
Makes 18-24 cookies, depending on how large you make them.
- 1/2 cup margarine/vegan butter, softened.
- 1/2 cup peanut butter.
- 1 cup soft brown sugar.
- 1/2 cup white sugar.
- 2 flax “eggs” (Instructions for this below!)
- 2 tbsp warm water.
- 2 tsp vanilla extract.
- 2.5 cups flour.
- 1 tsp baking soda.
- 1 tsp salt.
- 1.5 cups semi-sweet chocolate chips.
For the flax eggs: You’ll need 1 tbsp ground flax seeds and 2.5 tbsp water for each “egg”. Mix together thoroughly in a small dish and set aside for 5 minutes to thicken before using.
Preheat the oven to 375 F/190 C. Mix together the margarine and peanut butter until smooth. Add in the sugars and cream until fluffy. Add in the “eggs”, the water, and the vanilla. Mix until just combined.
Sift together the flour, baking soda, and salt, then fold the dry ingredients into the wet. Fold them just until you don’t see any more streaks of flour, then add in the chocolate chips. Don’t overmix the dough!
Line a baking sheet with parchment paper and scoop the cookies, 3-4 tbsp per cookie, onto the sheet. Press them down slightly with a wet hand, making sure to leave a couple centimeters between each cookie so they have room to expand.
Bake for 12-15 minutes, until the edges are golden and crisp but the middle is still slightly soft. Allow to cool for a minute, then enjoy!