Slice and Bake Peanut Butter Chocolate Chip Cookies (Egg-free)

I find joy in knowing that peanut butter-chocolate chip cookie dough is in my freezer. And I find joy A LOT because this dough is ALWAYS in my freezer. I can make 1 cookie, or 21 cookies. No ingredients to gather, no mixing bowls to wash, just cookies to slice, bake and enjoy while they're still hot. 

I know you'll find joy in this dough too. It's a simple recipe, using just a handful of staple ingredients - pretty much the usual suspects when it comes to cookies - flour, sugar, butter, peanut butter, and chocolate chips. Plus a little vanilla because I adore vanilla, and baking soda so they rise a little. And if you want plain peanut butter cookies (without chocolate chips), just leaves the chips out.

This dough is EGG FREE, so you know what that means? You can nibble on the raw dough! Just make sure you save some for the cookies...

So, keep a batch of this dough in your freezer and bake cookies whenever the mood strikes you. You KNOW everyone loves hot cookies from the oven! 

Slice and Bake Peanut Butter Chocolate Chip Cookies

1 cup all-purpose flour

1/4 teaspoon baking soda

Pinch of salt

5 tablespoons unsalted butter, softened

1/3 cup smooth peanut butter

1/3 cup packed light brown sugar

1 teaspoon vanilla extract

1/4 cup mini semisweet chocolate chips

In a small bowl, combine the flour, baking soda and salt. Mix to combine and set aside.

In a mixing bowl, beat together the butter, peanut butter and brown sugar until light and fluffy. Beat in the vanilla. Scrape down the sides of the bowl. Beat in the flour mixture until blended. Add the chocolate chips and mix until just blended.

Shape the dough into a ball. Transfer the ball to a large piece of plastic wrap and shape into a log, about 7 inches long by 1 1/2 inches high. Roll the dough tightly in the plastic wrap and twist the ends (like a piece of candy).

Tuck the twisted ends under the dough and freeze until firm, about 30 minutes.

When you’re ready to bake, preheat the oven to 350 degrees. Depending on how many cookies you’re baking, line 1 to 2 large baking sheets with parchment paper.

Unwrap the dough and, using a sharp knife, slice the dough crosswise into 1/8-inch-thick slices. If you want thicker cookies, you can certainly cut the dough into wider slices - like 1/4-inch thick. Transfer the cookies to the prepared baking sheet(s), about 1 inch apart.

Bake for 8 to 10 minutes, until the edges are lightly browned. Thicker cookies might take a minute or two longer. 

Cool the cookies on the baking sheet(s) for 5 minutes, then transfer to a wire rack to cool completely.

Makes 20-24 cookies