Peanut Butter Chocolate Chunk Cookies

These peanut butter cookies are modeled after my favorite holiday cookie as a child. You know the ones with a certain chocolate kiss in the center. I amped up the flavors to fit my preferences as an adult by using natural, chunky peanut butter in the cookie and a piece of 72% dark chocolate in the center. Happy holidays to me!

Ultra soft peanut butter cookies studded with gooey, rich dark chocolate. Send everyone you know a box of these for Christmas and you will have good karma for the new year.

Peanut Butter Chocolate Chunk Cookies
4 oz (1/2 cup) earth balance vegan butter, softened
1/2 cup organic white sugar
1/2 cup packed organic light brown sugar
1 cup chunky or smooth natural peanut butter
1 1/2 tsp energy egg replacer mixed with 2 tbl water
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1-72% dark chocolate bar, broken into small squares ( I recommend the Endangered Species brand)

Preheat the oven to 350.
Cream together the butter, sugars, peanut butter, egg replacer mix and vanilla until light, 3-4 minutes.
Add the flour, baking soda and salt and mix into a cohesive dough.
Line a baking sheet with parchment and grease.
Scoop out even sized balls of dough and set 2 inches apart. Do not press down on the ball of dough.
Bake for 12 minutes, turning the pan once in between to ensure even cooking. The cookies should look slightly underdone but will continue to cook on the hot baking sheet. This is the key to really soft cookies!
Right when the cookies come out of the oven, press 1 square of chocolate in the center. Cool and enjoy!