Ingrédients pour Peanut Butter And Chocolate Chunk Cookies
- Creamy Peanut Butter
- 1 cup (2 sticks) unsalted butter
- Sugar
- Light Brown Sugar
- 2 large eggs
- Vanilla Extract
- 3 cups rolled oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- Semisweet Chocolate Chunks
- ½ cup chopped pecans
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Comment préparer Peanut Butter And Chocolate Chunk Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup creamy peanut butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups rolled oats, 1 teaspoon baking soda, 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 semi-sweet chocolate chunks and ½ cup chopped pecans.
- Cover the bowl and chill the dough in the refrigerator for at least 2 hours (or up to overnight).
- Scoop rounded ¼ cup portions of dough onto the prepared baking sheets, leaving 3 inches between each cookie.
- Gently press each cookie to a ¾-inch thickness.
- Bake for 14-15 minutes, or until the edges are lightly golden brown. Keep an eye on them to prevent burning.
- Let the cookies cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
61g
Fat
25g
Carbs
8g
