Ingredients
Method
Preparation
- Heat the oven to 350°F (177°C) and prepare a large rimmed baking sheet with parchment paper.
- Whisk the coconut sugar and eggs together in a medium bowl until smooth. Mix in the vanilla extract and salt until evenly combined.
- Add the peanut butter and stir until the mixture becomes a smooth dough with the peanut butter fully incorporated. Mix in the chocolate chips until they are distributed throughout the dough.
- For cookies that hold a rounded shape, refrigerate the dough for 15 minutes before portioning. Keep any remaining dough chilled while the first batch bakes.
- Scoop heaping tablespoons of dough using a 1-tablespoon cookie scoop or two spoons onto the prepared baking sheet, leaving 1 to 2 inches of space between portions.
Baking
- Bake the cookies for 11 to 13 minutes, until the edges are golden and the centers still appear slightly underdone.
- Leave the cookies on the hot baking sheet for 2 minutes, then use a metal spatula to transfer them to a cooling rack. Repeat with the remaining dough.
Notes
The cookies may turn out slightly different each time, with peanut butter texture being the biggest variable. If the peanut butter is softer, chill the dough for at least 15 minutes and possibly longer. The original yield was based on a smaller cookie size, but using a larger scoop creates about half as many larger cookies. Brown sugar can replace the coconut sugar using 1 1/2 cups, and a light sprinkle of sea salt on top is an optional finishing touch.