Peanut Butter Chocolate Cookie
Today my daughter requested me to make cookies so she can enjoy them before the start of Lent. I wanted to use the peanut butter crunchy spread as an ingredient.
I used the recipe for chocolate chip cookies that I regularly bake and add the peanut butter crunchy spread. The result is a delicious and very soft cookie.
In scooping the dough, it is best to have an ice cream scooper. It makes it easier to measure and less messy in your hands. If you don't have one, you can also use a table spoon and just roll the dough in your hands.
Peanut Buttter Chocolate Cookie
peanut butter chocolate cookie
- ½ cup butter
- ½ cup crunchy peanut butter
- 1 tsp vanilla extract
- ½ cup brown sugar
- 1 large egg
- 1¼ cups all purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup semi-sweet chocolates
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Preheat oven to 350°F. In a standing mixer with paddle attachment, cream the butter, peanut butter, vanilla and sugar on medium speed until light and fluffy.
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Add the eggs until blended, Scrape the side of the bowl.
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Then add the flour mixture until well blended.
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Stir in the chocolate chips.
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Use an ice cream scooper to scoop the dough and place in a baking tray. Place the dough 2 inches apart on a lightly greased baking tray.
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Bake for 10-12 minutes or until the edges turned dark golden. Let them cool.
