What kind of cookies are the best? That’s easy, the Crystal kind! When you’re cooking with Crystal, you can feel good about the recipes coming out of your kitchen – these Peanut Butter Chocolate Chip Cookies are no different. Whip up a batch tonight, and feel good about what’s coming out of your oven.
Prep Time: 20 minutes
Cook Time: 14 to 15 minutes
Yield: 28 cookies
- 45 ml / 3 tbsp milk
- 6 g / 1 tbsp ground flax seed
- 125 g / 1 cup all-purpose flour
- 63 g / 1/2 cup whole wheat flour
- 5 g / 1 tsp baking soda
- 3 g / 1/2 tsp salt
- 114 g / 1/2 cup Crystal margarine
- 128 g / 1/2 cup peanut butter, room temperature
- 145 g / 2/3 cup light brown sugar, packed
- 66 g / 1/3 cup granulated sugar
- 5 ml / 1tsp vanilla extract
- 170 g / 1 cup dark chocolate chips
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- In a small bowl, stir ground flax into the milk. Set aside.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda and salt. Set aside.
- In a large bowl, using an electric mixer on medium speed, beat the Crystal margarine and peanut butter until smooth.
- Add both the light brown and granulated sugar and beat until pale and fluffy; 4 to 5 minutes.
- Beat in the ground flax mixture and vanilla.
- Reduce speed to low and mix in the dry ingredients, until no streaks of flour are visible.
- Stir in the chocolate chips with a wooden spoon or spatula.
- Scoop dough into balls about 1 1/2 inches (4 centimetres) in diameter, placing them 2 inches (2.5 centimetres) apart, on the prepared baking sheets.
- Flatten cookies slightly, with a fork, to create a crisscross pattern.
- Chill cookies in refrigerator; 20 minutes.
- Place cookies in oven and bake until golden around the edges; 14 to 15 minutes. Make sure to rotate the sheets halfway through baking.
- Cool cookies on the trays; 10 minutes. Transfer cookies to a wire rack to cool completely. Peanut Butter Chocolate Chip Cookies will keep in an airtight container at room temperature for up to 4 days.
- To freeze the unbaked cookies, scoop the onto a baking sheet and crisscross them with a fork. Freeze, then place the frozen cookies in a plastic freezer bag for up to 1 month. Remove as many as desired and bake, adding 2 minutes to the cooking time.