I have a chocolate chip recipe that uses half butter/half shortening. I want to see what happens if i replace the shortening with peanut butter.

1/4 cup unsweetened applesause for 1 egg

The dough held together well when I mixed it, and when I scooped it, and in the oven it flattened on its own. They came out crunchy on the outside, but it felt kind of like the middle wasn’t there? Like, it wasn’t memorable.

Replaced eggs with 1 tablespoon corn starch, two table spoons water, mixed together individually before added in step one.

This turned out really well. The cookies weren’t as melty as they are with the original recipe, but they were chewy, and it was still a nice texture. Mom says that they tasted kind of off in comparison to my normal cookies, and I think I can see that, but it wasn’t a bad off taste, just a different one.

3 tablespoons peanut butter and 1 tablespoon water instead of 1 egg.

The cookie dough was really crumbly and didn’t really come together, even when smashed. Cookie also did not flatten on its own in the oven, so I used a cup at about eight minutes to flatten. They tasted fine in the end though, and not as peanutbuttery as peanut butter cookies.

Also: a bit salty. If you do this, don’t add the salt in the second step, the peanut butter compensates.

Recipe:

1 egg 1 stick (½ cup) butter ½ cup granulated sugar ½ cup brown sugar

Mix. If the butter isn’t soft/warm, make sure to mash it up and get it mixed in well or it’ll make the cookies bake a bit weird.

1 & ½ cup flour (all purpose works) ½ teaspoon baking soda ½ teaspoon salt

Mix. It might be a bit dry at first, but you just have to keep mixing it. I smash the flour mix between the side of the bowl and the sugar mix, and try to get it between two bits of sugar mix.

1 cup semi sweet chocolate chips ( or nuts or milk chocolate chips or white chocolate or dried fruit, whatever you like.)