I have developed an allergy to peanuts late in life. So unfair! Peanut butter was a staple in my life, I miss it so. So I am on a quest to find recipes that use alternatives to peanut butter so I can still enjoy some of my favorite things, without the side effects. I recently discovered Trader Joe's Cookie Butter. I bought all 3 varieties to try as a substitute for peanut butter. You can use any of them in this recipe, if you use the creamy or crunchy, the cookie dough will look more like a traditional chocolate chip cookie. Take the time to brown the butter in these! Worth it!
Notes from the Test Kitchen:
Yum, these chocolate chip cookies are sooo good. I am in LOVE with cookie butter. The browned butter is a nice touch and adds tons of flavor. The cookie's rich and buttery with big chunks of chocolate... a heavenly cookie.
butter, unsalted, browned
cookie butter, any variety (can use peanut butter also)
Preheat oven to 350. Line cookie pans with parchment or grease them.
To brown the butter: In saucepan, melt 1 stick of butter on medium heat, until brown bits form on the bottom of the pan. Watch it closely. Remove from heat immediately when bits appear and butter is a light golden brown. Cool for 15 minutes before using the recipe.
In a large bowl, combine sugar and cooled butter. Mix well until fluffy, add in egg and vanilla. Combine well until fluffy. Add in cookie butter, stir well.
In a separate bowl, combine dry ingredients, except for chocolate chunks.
Add slowly to wet ingredients until combined.
Add in chocolate chunks and stir.
Spoon onto prepared cookie sheets.
Bake in 350 degree F oven for 13-16 minutes. Oven times may vary.
Let cool on cookie sheets for 5 minutes and carefully move to wire rack to cool completely. Store in airtight container on counter.