Ingredients
225g smooth peanut butter
1/2 cup (100g) soft light brown sugar
1/2 teaspoon (2g) baking soda
Pinch fine sea salt
1 large egg
1 teaspoon (5ml) vanilla bean paste
1/4 cup (50g) dark chocolate chips
1/8 cup (25g) white chocolate (optional)
Directions
Preheat the oven to 350ºF (180°C).
Line 1 or 2 baking sheet with parchment paper or a Silpat nonstick baking mat, set aside.
In a medium bowl beat together the peanut butter, brown sugar, baking soda and salt. Beat in the egg and vanilla paste, just to mix them until combined, but not too vigorously. Stir in white and chocolate chips.
Scoop out heaped tablespoonfuls of the dough onto the lined sheets, placing them about 5cm apart, then bake for 10 minutes, until they're slightly darker around the edge.
Let cookies cool for 10 minutes on a wire rack before serving.
1/2 cup (100g) soft light brown sugar
1/2 teaspoon (2g) baking soda
Pinch fine sea salt
1 large egg
1 teaspoon (5ml) vanilla bean paste
1/4 cup (50g) dark chocolate chips
1/8 cup (25g) white chocolate (optional)
Directions
Preheat the oven to 350ºF (180°C).
Line 1 or 2 baking sheet with parchment paper or a Silpat nonstick baking mat, set aside.
In a medium bowl beat together the peanut butter, brown sugar, baking soda and salt. Beat in the egg and vanilla paste, just to mix them until combined, but not too vigorously. Stir in white and chocolate chips.
Scoop out heaped tablespoonfuls of the dough onto the lined sheets, placing them about 5cm apart, then bake for 10 minutes, until they're slightly darker around the edge.
Let cookies cool for 10 minutes on a wire rack before serving.
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