This recipe comes from Port and Finn and for me anything that uses a jar of peanut butter as the base is a definite winner. I'm technically meant to be gluten free, not that you'd know from my pasta intake, but anything without flour in is only a bonus.
The recipe below is the original but I switched up the chocolate chips for a bar of chocolate, finely chopped, which ultimately just gives slightly bigger chocolate chunks and allows you to choose better quality chocolate to cook with. I also think that these cookies were a little too sugary; big statement! Next time I bake them, which I think will be very soon with there gooey insides, I'll half the sugar that I use. These beauties got me through a crazy week of work and are so quick to whip up they are definitely worth a try!
Ingredients:
- 1 cup peanut butter (chunky or smooth)
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg, lightly beaten
- ½ tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup chocolate chips
Instructions:
- Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.
- In a large mixing bowl, beat together peanut butter and sugars until fluffy, for about 2 minutes. Add in egg, vanilla, baking soda, and salt, mixing until combined. Stir in chocolate chips.
- Drop tablespoon-sized balls of dough onto prepared baking sheets. Bake for 13-15 minutes until cookies are lightly brown and puffy. Let cool for 5 minutes on baking sheet before transferring to a wire rack to cool completely.
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