Ingrédients pour Jeffs Award Winning Peanut Butter Chocolate Chip Cookies
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup (2 sticks) softened unsalted butter
- 1 cup creamy peanut butter
- Not used in recipe
- 2 large eggs
- Not used in recipe
- 2 cups Ghirardelli 60% cacao chocolate chips
- 1 ½ cups granulated sugar (plus more for rolling, optional)
- 1 teaspoon vanilla extract
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Comment préparer Jeffs Award Winning Peanut Butter Chocolate Chip Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 1 cup creamy peanut butter, and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then add 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups Ghirardelli 60% cacao chocolate chips.
- Roll dough into 1- to 1 ½-inch balls.
- Roll balls in granulated sugar (optional).
- Place cookies onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until edges are lightly golden brown. Start checking at 9 minutes.
- Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
50g
Fat
20g
Carbs
6g
