Peanut Butter Chocolate Chunk Cookies
- 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
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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. | 
