Ingredients

The following ingredients have 24 Servings
  • 2 cups lightly packed coconut sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 16-ounce jar creamy peanut butter (1 1/4 cups)
  • 1 cup chocolate chips

Instruction

  • Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.
  • In a medium bowl, combine the coconut sugar and eggs and whisk until smooth. Whisk in the vanilla and salt until blended.
  • Add the peanut butter and whisk until the dough is smooth and the peanut butter has completely blended into the batter (you might need to switch to a big spoon toward the end, which you’ll need for mixing in the chocolate chips anyway). Add the chocolate chips and stir until the chocolate chips are evenly incorporated.
  • For cookies that stay perfectly mounded, chill the dough for 15 minutes before proceeding. Use a 1-tablespoon cookie dough scoop or two spoons to scoop heaping tablespoons of dough onto the prepared baking sheets, leaving 1 to 2 inches of space around each one. Chill any remaining dough while you bake the first batch.
  • Bake until the cookies are golden at the edges but still just a little underdone in the center, 11 to 13 minutes. Let the cookies rest on the hot baking sheet for 2 minutes before transferring them with a metal spatula to a cooling rack to cool completely. Repeat with the remaining dough.
  • These cookies keep well at room temperature for about 4 days, and freeze well for up to 3 months.