Gooey Peanut Butter Chocolate Chunk Cookies
Serves 20
20 mins prep
6 mins cook
26 mins total
Using a hand mixer mix together your butter, sugar and maple syrup. This is a key part in these soft cookies babies so make sure you do it! Do this for around 1 minute or until nice a fluffy!
Prepare your egg replacement, follow instructions on the packet, add to bowl and mix for another 1-2 minutes or until fluffy again. Go ahead and add in your peanut butter, vanilla, salt and whip for 1 minute till fluffy and fabulous!
Using a spatula begin mixing in your baking soda and slowly add your flour and almond meal. Stir just till well combined. Toss in the 1/2 cup chocolate chips and stir once again.
Transfer dough to parchment paper and wrap tightly, store in the fridge at least 4 hours or up to 24 hours (don't skip this step).
Once cooled or set over night you can preheat your oven to 350°F.
This recipe made 20 cookies so line 2 cookie sheets with parchment paper and roll cookie dough into 1.5 inch balls, making sure to leave 1.5 inches between each other.
Top cookies with 3 chocolate chunks each and make sure to push down slightly when doing so.
Bake for 4-6 minutes*, they will seem underbaked but they will continue to cook on the cookie tray.
Will last up to 1 week in a tight sealed container, but good luck keeping them that long.
If dough is stored in freezer it will last up to 3 weeks. Pack is tight, not sure nothing is differently exposed to the cold air.
NOTES: *this will honestly depend on your oven and baking sheet you are cooking it on. I used an ordinary sheet and mine were ready within 5 minutes. The larger you make them the more they'll need. Watch that they don't rise, you want them to seem dense. They will continue cooking and then they're amazing!! Even better the next day.
