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Servings: 16

Weight Watcher Smart Points: 9

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 teaspoon baking soda
  • 6 ounces semi-sweet, dark, or bittersweet chocolate, chopped
  • 1 cup creamy peanut butter
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1 tablespoon vanilla extract


  1. Combine peanut butter, brown sugar, egg, vanilla, and beat until the sugar is fully incorporated and the mixture is no longer gritty or granular, about 3 minutes.Add the baking soda and beat to incorporate
  2. Stir in the chocolate; don't overmix or the nice chocolate chunks will break down
  3. Transfer dough to airtight container and refrigerate for at least 2 hours, and up to 5 days, before baking
  4. Refrigeration is key.3
  5. Preheat oven to 350F
  6. Line 2 baking sheets with parchment.Using a 2-inch cookie scoop (about 2 tablespoons of dough or about 1.60 to 1.75 ounces by weight), form dough mounds and place on prepared baking sheet, spaced 2 inches apart (8 to 10 per tray)
  7. Slightly flatten the mounds before baking so they don't stay too domed.Bake for 8 to 10 minutes, until edges are set and tops are barely set, even if slightly underbaked in the center
  8. Watch them very closely after 7 minutes and I recommend not baking longer than ten minutes
  9. Cookies firm up as they cool, and baking too long will result in cookies that become too crisp and hard (I cook mine for 10 minutes exactly because my oven temp runs low
  10. I rotate the trays at the 5-minute mark if I remember, and they end up with chewy edges and pillowy soft centers)
  11. Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months.

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