These chocolate chip peanut butter cookies (that are egg free) are one of the most softest and yummiest cookie you will ever meet!
Ingredients:
- 6 ounces cream cheese, softened to room temperature
- 12 tablespoons (6 ounces) butter, melted and cooled (still pourable but not warm to the touch)
- 1 cup (8 ounces) creamy peanut butter
- 1 cup (7.5 ounces) lightly packed light brown sugar
- 1/2 cup (3.75 ounces) granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups (11.25 ounces) all-purpose flour
- 1 1/2 to 2 cups chocolate chips or chocolate chunks (can sub in part of the chocolate chips with peanut butter chips)
Directions:
Preheat the oven to 350 degrees F and line baking sheets with parchment or silpat liners. Set aside.
In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Mix in the vanilla until combined.
Add the dry ingredients and mix until mostly incorporated but a few dry streaks remain. Add the chocolate chips and stir until combined.
Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets.
Bake the cookies for 9-11 minutes. The cookies will still be puffy (they shouldn’t flatten much in the oven). Immediately after removing from the oven, use a flat-bottomed glass and press each cookie until evenly flattened (don’t smash to smithereens, they should still be thick, 1/4-inch or more). If the chocolate leaves a lot of smears on the bottom of the glass, wipe with a paper towel in-between flattening each cookie.
Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.
