I made these cookies on Saturday afternoon – ooey gooey chocolate & peanut butter chip cookies using my dad’s well tested recipe. I see a lot of “dessert” on social media that’s trying really hard to be healthy with vegetables hidden inside, modifications to make them vegan, keto, whole 30 approved (the list goes on) but I am always skeptical about how satisfying those desserts can be.
These cookies aren’t like that. They don’t have any hidden veggies in them and they don’t require any fancy ingredients. In fact, everything you need to make them you can find at Dollar General (Is this a good benchmark to rate a recipe by? Let’s discuss this later 😬). These cookies have REAL butter, REAL chocolate, REAL eggs and guess what, they were REAL yummy! 😋 .

I also think they have a place in a REAL healthy diet as well. I ate one, thinking about my Dad and tried to remember just how many times we made these same cookies growing up. Then I ate a second one because I was proud of how well they turned out and they always taste best straight from the oven. 🍪 Then I put the cookies away, washed the dishes, and went back to my moderately active lifestyle and healthy eating patterns with absolutely no guilt about my ooey gooey chocolate & peanut butter cookie consumption ☺️

And due to popular demand, you can make them for yourself!

• 3 cups flour or gluten free flour blend (I use King Arthur’s)
• 1 tsp baking soda
• 1 tsp salt
• 1 cup butter
• 1 1/3 cup sugar
• 2/3 cup brown sugar
• 1 1/2 tsp vanilla extract
• 2 eggs
• 3 cups chocolate chips (or 1 1/2 cups chocolate chips and 1 1/2 cups peanut butter chips.

1. Combine flour, baking soda, salt in small bowl.
2. In a separate bowl, cream together softened butter and sugars.
3. Add vanilla and eggs and combine until smooth.
4. Gradually add dry ingredients to butter/sugar mixture.
5. Stir in chips.
6. Bake at 350 ° for 10-12 minutes.

This recipe makes about 3 dozen cookies, maybe more if you don’t sample too much of the cookie dough. I like to take them out of the oven after 10 minutes and let them rest on the hot cookie sheet for about 90 seconds before transferring to a wire rack for cooling.