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Improv Peanut Butter Chocolate Chip Cookies

These cookies are a forgiving, rustic treat crafted with pantry staples like peanut butter, chocolate chips, and brown sugar. The mixture is spooned onto a baking sheet and baked until golden, resulting in chewy, slightly crispy cookies with gooey chocolate pockets. Perfect for spontaneous baking moments, they celebrate simplicity and imperfect charm.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup peanut butter creamy or crunchy
  • 1 cup brown sugar light or dark
  • 1 egg or flaxseed substitute
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 cup chocolate chips semi-sweet or preferred type

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper, preparing a smooth surface for baking.
  2. In a large mixing bowl, combine the peanut butter, brown sugar, and egg. Stir together with a wooden spoon until the mixture is smooth, shiny, and slightly thickens—this fills your kitchen with a warm, nutty aroma.
  3. Add the vanilla extract and baking soda to the bowl, stirring until evenly incorporated. The dough should feel soft and slightly sticky but manageable.
  4. Fold in the chocolate chips with a spatula, evenly distributing them throughout the dough—expect some to peek out and melt a bit as you stir.
  5. Using a tablespoon or cookie scoop, gently portion out the dough onto your prepared baking sheet, spacing each mound about 2 inches apart to give them room to spread.
  6. Press down each cookie slightly with a fork or your fingers to flatten them just a bit; this helps them bake evenly and creates the classic cross-hatch pattern if using a fork.
  7. Bake in the preheated oven for about 10-12 minutes, until the edges turn golden brown and the centers look slightly puffed and set—your kitchen will start to smell irresistibly sweet and toasty.
  8. Once baked, remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes; they will firm up slightly but remain irresistibly chewy.
  9. Transfer the cookies to a wire rack to cool completely, or enjoy warm with melted chocolate gooey inside—either way, they're ready to indulge.

Notes

Handle the dough minimally to keep cookies tender. For softer cookies, bake slightly less; for crunchier edges, extend baking time slightly.