Zutaten für Annette Funicello's Peanut Butter Chocolate Chip Cookies
- 1 3/4 cups (210g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted margarine
- 1 cup (250g) creamy peanut butter
- 2 large eggs
- 1/4 cup water
- 1 teaspoon vanilla extract
- 2 cups (300g) semi-sweet chocolate chips
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Zubereitung von Annette Funicello's Peanut Butter Chocolate Chip Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 1 3/4 cups (210g) all-purpose flour, 1 cup (200g) granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted margarine, 1 cup (250g) creamy peanut butter, 2 large eggs, 1/4 cup water, and 1 teaspoon vanilla extract until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 2 cups (300g) chocolate chips (semi-sweet, milk chocolate, or dark chocolate – your choice!).
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 3 inches between each cookie.
- Gently flatten each cookie with a floured fork.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
284g
Fat
54g
Carbs
46g
