Peanut Butter-Chocolate Chunk Cookies

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8 Tbsp. (1 stick) margarine, preferably unsalted, chilled and cut into pieces
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup soft silken tofu
1/2 tsp. vanilla extract
1 1/2 cups all-purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup smooth peanut butter
1 cup semisweet chocolate chunks

• Preheat the oven to 400ºF.
• In a large bowl, cream the margarine with an electric mixer until smooth and fluffy. Add both of the sugars and blend well. Add the tofu and vanilla and blend again.
• In a medium bowl, sift the flour, baking soda, and salt. Add 1/3 of the flour mixture to the margarine mixture and mix well. Continue with another 1/3 of the flour mixture, then the final 1/3, mixing after each addition. Then add the peanut butter and mix well. Fold in the chocolate chunks.
• Roll the cookie dough into 1-inch balls and place on a greased cookie sheet. Allow room for the cookies to spread. Press down twice on each cookie with the back of a fork, flattening it and making a crisscross pattern on top.
• Bake the cookies for 5 to 8 minutes, until light golden brown, and then allow them to cool on the pan.

Makes 4 dozen cookies

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind