Peanut Butter Chocolate Chip Cookies

What if you could have fresh-baked, delicious, peanut butter chocolate chip cookies whenever you wanted? By mixing up some dough and storing it in the freezer, you can! Just slice off cookies to nosh on whenever the mood strikes you - YUM!

Note: In addition to being awesomely soft and chewy, these cookies can also be made vegan (I promise non-vegans will love them too - and keep in mind that if they're made vegan, the dough is safe to eat raw!).

You'll Need. . .
Software

• 1/4 cup butter (or margarine or other butter substitute to make them vegan), room temperature
• 1/4 cup peanut butter
• 1/2 cup packed brown sugar
• 1/4 cup white sugar
• 1 egg (substitute 1/2 mashed banana to make them vegan)
• 1 tablespoon dark corn syrup
• 1 teaspoon vanilla extract
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• pinch of salt
• 1/3 cups chopped chocolate (whatever type you like)

Hardware

• Large mixing bowl
• Handmixer or a spoon and strong arms
• Measuring cups and spoons
• Plastic wrap
• Cookie sheets

How To

1. If you want some cookies right away, pre-heat your oven to 375 degrees Fahrenheit - if not, get to mixing
2. Combine the butter/margarine, peanut butter, and white and brown sugars
3. Add the egg/banana, vanilla, and corn syrup and mix to combine well
4. Add flour, salt, and baking soda and mix until just combined
5. Stir in chocolate so that it's evenly dispersed

If you're making some cookies now:

1. Use a cookie scoop or two spoons to drop heaping tablespoons onto a cookie sheet
2. Press them down gently with your fingertips and slide the pan into the oven
3. Bake for 11 minutes, allow to cool slightly, and enjoy!

If you're saving your dough for later:

1. Spread some plastic wrap on your work surface and dump your dough out onto it
2. Form the dough into a log, and store it in the freezer until ready to use
3. Once you're ready for cookies, pre-heat your oven to 375 degrees Fahrenheit and remove the dough log from your freezer
4. Cut slices approximately 1/4 to 1/2 inch thick and place them on a cookie sheet. Whatever you don't want now you can wrap back up and keep in the freezer (you can even make just a cookie or two at a time!)
5. Bake for 11 minutes, allow to cool slightly, and enjoy!