A few things I would highly recommend: don't substitute chocolate chips for the chocolate, it's worth the extra step of cutting and the Honey Roasted peanut butter helps this cookie a lot; try it!
Ingredients:
1 cup Skippy Honey Roasted Peanut Butter (any store bought peanut butter can be substituted)
1 cup packed brown sugar
1 egg
1 tablespoon vanilla
1 teaspoon baking soda
6 oz. chopped baking chocolate (I used bittersweet)
Cooking instructions
1. Mix peanut butter, brown sugar, egg, and vanilla together using a mixer until non sticky dough forms.
2. Add baking soda.
3. Slowly stir in chopped baking chocolate.
4. Refrigerate dough for 2 hours (or longer).
5. Drop balls of dough onto parchment paper lined cookie sheets. Flatten the balls slightly.
6. Bake at 350 for 4 minutes, rotate, then bake for 4 more minutes.
7. Let cookies cool on sheet for 5-10 minutes, then remove and place on rack.
2. Add baking soda.
3. Slowly stir in chopped baking chocolate.
4. Refrigerate dough for 2 hours (or longer).
5. Drop balls of dough onto parchment paper lined cookie sheets. Flatten the balls slightly.
6. Bake at 350 for 4 minutes, rotate, then bake for 4 more minutes.
7. Let cookies cool on sheet for 5-10 minutes, then remove and place on rack.
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