Fresh Milled Peanut Butter Chocolate Chip Cookies
Ingredients
- 325 g fresh-milled soft flour 2 ½ cups, I prefer to use spelt, you can use any soft wheat
- 227 g butter softened (1 cup)
- 300 g white sugar 1 ½ cups
- 250 g peanut butter 1 cup
- 2 eggs
- 1 tablespoon vanilla
- 9 g baking soda 1 ½ teaspoons
- 5 g salt 1 teaspoon
- 255 g chocolate chips 1 ½ cups
Method
- Preheat your oven to 190°C (375°F). In a bowl, combine the flour, baking soda, and salt.
- In a separate bowl, cream together the butter, sugar, and peanut butter for about 1–3 minutes, until smooth and creamy.
- Mix in the eggs and vanilla until fully combined.
- Add the dry ingredients to the wet mixture and mix until a dough forms. Fold in the chocolate chips.
- Use an ice cream scoop or spoon to portion the dough onto a baking sheet.
- Bake for 10–13 minutes. The cookies are done when the ed
Notes
Freezing the cookie dough:
Scoop the cookies onto a tray, freeze until solid, then transfer to a bag.
When you want to bake:
Frozen dough usually spreads a bit less, so the cookies come out slightly thicker and softer in the center. For this recipe, that’s actually a good thing. If anything, I prefer them this way.
- Place straight from freezer onto the tray
- Bake at 190°C (375°F)
- Add 2–4 extra minutes to the baking time
Frozen dough usually spreads a bit less, so the cookies come out slightly thicker and softer in the center. For this recipe, that’s actually a good thing. If anything, I prefer them this way.
Private Notes
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