Ingrédients pour Peanut Butter Cookies Supreme
- Chunky Peanut Butter
- ½ cup (1 stick) softened butter
- Light Brown Sugar
- ½ teaspoon baking powder
- Baking Soda
- 1 large egg
- Vanilla Extract
- 2 ¼ cups all-purpose flour
- Miniature Peanut Butter Cups
- Mini Chocolate Chip
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Comment préparer Peanut Butter Cookies Supreme
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup peanut butter and ½ cup (1 stick) softened butter until light and fluffy.
- Beat in 1 cup granulated sugar and ½ cup packed brown sugar until well combined.
- Add 1 large egg and 1 teaspoon vanilla extract; beat until just combined.
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup mini peanut butter cups and ½ cup mini chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight).
- Roll the chilled dough into 2-inch balls.
- Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Using the bottom of a glass or measuring cup, flatten each cookie ball to about ½ inch thickness.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Watch carefully to prevent burning.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- **Chocolate Drizzle:** Place ⅓ cup mini chocolate chips in a microwave-safe zip-top bag. Microwave at 50% power for 30-second intervals, kneading and turning the bag after each interval, until the chocolate is completely melted and smooth.
- Snip a small corner off the bag and drizzle the melted chocolate over the cooled cookies. Let the chocolate set before serving.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
648g
Fat
262g
Carbs
81g
