Ingredients for Chunky Peanut Butter Overload Cookies
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Vegetable Shortening
- Creamy Peanut Butter
- 1 cup packed light brown sugar
- 1 large egg
- Semi Sweet Chocolate Chips
- 1/2 cup chopped pecans
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How to Make Chunky Peanut Butter Overload Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a small bowl, whisk together 1 1/2 cups all-purpose flour (or Robin Hood Nutri Flour), 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) softened butter, 1 cup creamy peanut butter, 1 cup packed light brown sugar, and 1 large egg using an electric mixer until light and fluffy (about 4 minutes).
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Stir in 1 cup chocolate chips (or peanut butter chips) and 1/2 cup chopped pecans.
- Mix until evenly distributed.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown. Avoid overbaking.
- Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
41g
Fat
19g
Carbs
5g
