- 2 spray(s) cooking spray
- 1 cup(s) sugar, granulated
- 1/4 cup(s) regular butter, at room temperature
- 1/2 cup(s) chunky peanut butter without salt
- 2 large egg(s)
- 1/2 tsp vanilla extract
- 1/2 tsp table salt
- 1/2 tsp baking soda
- 1 cup(s) whole-grain wheat flour
- 1 oz semi-sweet chocolate chips
Preheat oven to 375ºF. Coat 2 cookie sheets with cooking spray or cover with parchment paper.
Place sugar, butter and peanut butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla; blend well with mixer.
Add salt, baking soda and flour to sugar mixture; beat until completely incorporated.
Drop batter by heaping teaspoons onto prepared cookie sheets and flatten with the back of a wooden spoon. Make sure to leave about 2 inches between each cookie. (Bake in several batches to prevent over-crowding if necessary.) Place a chocolate chip in center of each cookie.
Bake cookies until edges brown, about 10 to 11 minutes. Remove from oven and let cool on cookie sheet for 1 or 2 minutes; remove cookies to a wire rack and cool completely. Yields 1 cookie per serving.