Olive Oil Peanut Butter Chocolate Chunk cookies
Life pro-tip #1: Always keep cookie dough in the freezer.
You never know when you’re craving something sweet.
And if you’re like me and never listen to your own advice, by the time you’re craving it you don’t have the patience to:
Let your butter and eggs come to room temperature (although there are short-cuts around this) and,
Don’t want to let the cookie dough chill for 30 minutes (although it’s not required)
Or maybe you’re more level headed and instead of making your kitchen a mess at 11:30pm at night, you just run to the store to buy a pack of oreos. Look, what I’m trying to say is that we all have our brand of laziness, and that’s okay.
I still stand firmly in my opinion: Always have cookie dough on deck. What’s a better way to do that than a recipe that requires no butter or chill time, right?
Baker’s note: Olive oil vs. Extra-Virgin Olive oil
For this recipe you can use whichever you have on hand. The difference between the two oils is how they are processed.
You could even stick to using butter, if you wanted to go the traditional cookie route. But if you do, be sure to slightly increase the amount of butter. Olive oil is slightly higher in fat than butter, so it’s not a 1:1 substitution. This recipe calls for about ½ cup of oil, so if I were to use butter I would increase it to about ¾ -1 cup of butter.
Olive oil Peanut Butter Chocolate chunk cookies
Ingredients
- 1 ¾ cups (210g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (112g/ml) extra-virgin olive oil
- ¾ cups (148g) light brown sugar
- ¼ cups (50g) white granulated sugar
- 2 large eggs
- ½ cup (145g) creamy peanut butter
- 1 tsp vanilla extract
- ½ cups dark chocolate, chopped
- ¾ cups semi-sweet chocolate, chopped
Instructions
- Place the oven rack in the middle of the oven. Preheat to 350°F.
- In a medium mixing bowl whisk together flour, baking powder, baking soda, and salt. Set aside
- In a large mixing bowl combine olive oil, both sugars and eggs, and vanilla.
- Add in peanut butter butter and mix until combined.
- Using a rubber spatula, mix in the dry ingredients you set aside earlier. Mix until just combined.
- Add the chopped chocolate and either mix in with a rubber spatula, or knead using your hands.
- Scoop about 1 tablespoon of dough into your hands and roll into balls. Place on parchment line baking sheets.
- Bake cookies for 10-12 minutes or until the edges are golden brown.
- Sprinkle sea salt on top once cookies are removed from the oven.
- Let cookies rest on a baking sheet for 5 minutes before moving to a wire rack to cool.
Cookies can be stored in an airtight container room temperature for up to 3 days.
