Sun Butter Chocolate Chip Cookies Recipes

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Peanut Butter Chocolate Chip Cookies image

Step up your chocolate chip cookie game with the addition of creamy peanut butter. Believe it or not, the secret to creating the cookies' soft and chewy center and complex depth of flavor is...patience. Resist the urge to skip the dough resting step and you'll be rewarded with the best peanut-buttery cookies. Some things are just worth the wait!

Provided by Food Network Kitchen

Categories dessert

Time 2h30m

Yield about 36 cookies

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1 cup packed dark brown sugar
1/4 cup granulated sugar
1 cup creamy peanut butter
1 1/2 teaspoons pure vanilla extract
2 large eggs, room temperature
One 12-ounce bag semisweet chocolate chips

Steps:

Whisk the flour, salt, baking powder and baking soda in a large bowl. Beat in the butter, brown sugar and granulated sugar with in a second large bowl with a handheld electric mixer on medium-high speed, 1 minute. Beat in the peanut butter and vanilla until smooth. Add the eggs, one at a time, beating after each addition, until the mixture thickens slightly. Reduce the speed to medium, add the flour mixture and beat until just combined. Stir in the chocolate chips. Cover and let rest at room temperature for 1 hour.
Meanwhile, position racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line three rimmed baking sheets with parchment paper or silicone baking mats.
Scoop heaping 2-tablespoon balls of dough and arrange the balls about 2 inches apart on the prepared baking sheets. Bake until golden but still soft in the center, 10 to 12 minutes, rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
The cookies can be stored in an airtight container at room temperature for up to 5 days.

SUN-BUTTER CHOCOLATE CHIP COOKIES

Sun-Butter Chocolate Chip Cookies image

Provided by Food Network

Categories dessert

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2/3 cup canned chickpeas, drained and rinsed
4 tablespoons unsweetened sunflower seed butter (such as Once Again)
6 packets Monk Fruit in the Raw
4 teaspoons water
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 cup stevia-sweetened chocolate chips (such as Lily's)

Steps:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, sunflower seed butter, monk fruit, water, vanilla, and baking powder. Pulse 4 times to get the mixture moving, then let it run until smooth, about 1 minute.
3. Transfer the dough to a medium bowl and mix in the chocolate chips with a rubber spatula. Scoop into 1-inch mounds on the lined baking sheet.
4. Bake until set, about 13 minutes. Let cool.

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