Inspired by https://www.thekitchenmagpie.com/thick-chewy-peanut-butter-chocolate-chip-cookies/ with substitutes and reductionsThe original recipe calls for 120g of peanut butter, but I used 147g because I had extra and it turned out great. I like using chunky peanut butter for an extra nutty crunch.I find that using small chocolate chips is better for folding so I used a mixture of normal dark chocolate chips and mini chocolate chips (Laura Secord chocolate chips)I used a small ice cream scoop to help keep the dome shape of the cookie.

https://www.mindas-kitchen.com/

Peanut butter cookies with chocolate chips, the best of both worlds. An easy recipe that makes a lot of cookies.

These cookies are vegan, gluten free and dairy free!

DELICIOUS!!! ~(o.o)~ :ohyeaah

I made these as part of my Christmas cookie assortment. Since they were to be arranged in a display, I made them in this shape so that they'd be easy to differentiate from the other types of cookies.I used no-sugar added crunchy peanut butter this time, but you can use smooth peanut butter if you prefer.If you don't have any dark brown sugar, instead of that and the granulated sugar (a total of 100 g of sugar) use 100 g of light brown sugar. Recipe by aya#2

Chocolate chip cookies are great, trying something new is always great.

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