So I lied. I said this post wouldn’t have chocolate in it. Are you really upset about that? Didn’t think so.

Thanksgiving is over. And so is Black Friday (which I maintain is only for the insane). Which means one thing: It’s time for Christmas cookies!!!!!

I’ve been dying to find a chocolate chip cookie recipe that doesn’t use butter but still tastes as good as Tollhouse. Because everyone knows Tollhouse is the ultimate in traditional chocolate chip cookies. Your grandma’s famous chocolate chip cookie recipe? Tollhouse. Don’t let her lie. She can’t fool you. It’s right off the back of that bright yellow chocolate chip package.

Well these aren’t the Tollhouse recipe, but they are damn good. Just as good. Promise. They’re adapted from a recipe out of my mom’s old faithful Better Homes and Gardens New Cook Book. And they have a slight taste of peanut butter that isn’t overwhelming but adds that butteriness that really makes the chocolate pop.

I thought the cookbook was much older but there are some images of ladies that look like they’re hanging out in the 80s.

Couldn’t find a copyright year.

Moment of truth: These cookies are DELICIOUS. Definitely Christmas worthy.

Peanut Butter Chocolate Chip Cookies
Adapted from Better Homes and Gardens New Cook Book
(it’s pretty old)
Make 4 Dozen

2 1/2 Cups Flour
1/2 Tsp Salt
1 Tsp Baking Soda
1/2 Cup + 1 Tbsp Peanut Butter
1/2 Cup Shortening
1 Cup Brown Sugar
1/2 Cup White Sugar
2 Eggs (regular, flax, or Ener-G)
2 Tsp Vanilla
9oz (1 1/2 Cups) Chocolate Chips

Preheat the oven to 375F.

Beat peanut butter & shortening on medium high until well-creamed and fluffy. Add sugar, beating well after each to maintain the fluffy quality. Add eggs & vanilla and beat for a couple more minutes. You’re essentially whipping the mixture – adding plenty of air.

Add sugar, baking soda, and salt. And beat on low until combined. Stir in chocolate chips. I used only 9oz and trust me, there were chocolate chips falling to the bottom of the mixing bowl & a ton in each cookie.

Using a tablespoon, scoop the dough out of the bowl placing about a dozen mounds on each baking sheet.

Bake for 8 to 12 minutes. 8 minutes for soft & chewy cookies, 12 for golden & crispy cookies.

Let them cool. Or don’t. Choice is yours. I definitely don’t recommend burning your tongue though – because then the rest of the cookies won’t taste nearly as good. But who doesn’t want to eat warm cookies right out of the oven?

Now hide them away in a cookie tin or they’ll all be gone in approximately 2, possibly 3, days.

OR

You can just dive in & stuff your face with delicious cookies. Grab a glass a milk. Or not.

Om nom nom nom nom nom nom.