PEANUT BUTTER CHOCOLATE CHIP COOKIES RECIPE

These cookies melt in your tongue due to the creamy peanut butter and shortbread base. They may partially stick to the roof of your mouth. Prepare a cool glass of milk.

– 1/2 cup unsalted butter, at room temperature (important!) – 1/3 cup creamy peanut butter (I like Jif) – 1/2 tsp vanilla extract – 1 1/4 cups all purpose flour – 1/4 cup confectioner's sugar Note: you can also use granulated sugar. – scant 1/2 tsp sea salt – 3/4 cup chocolate chips of your choice, milk or dark

Ingredient

Direction

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1

Mix the butter and peanut butter with a stand mixer, hand mixer, or wooden spoon. Combine the butter and peanut butter until smooth. Beat in vanilla.

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2

Flour, baking powder, and salt should be mixed together in a large mixing dish together using a whisk. Put aside for later.

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3

Combing the flour, sugar, and salt together makes the dough smooth and no longer dry.

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4

Fold in the chocolate chips and place the dough on waxed paper. Pull and log the dough gently. If crumbly, try to make it cohesive with your hands. Smooth it as you roll it in the paper. Refrigerate for at least two hours after tightly twisting the ends. The log will be 7 1/2–8 inches long.

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5

Warm the oven up to 350F while the dough chills.

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6

Use a sharp knife to slice the log. About half an inch thick. Smoosh dough to repair crumbled slices. These discs need not be flawless.

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7

Bake at 350F for 12-14 minutes on a paper or silpat-lined baking sheet, depending on cookie thickness. Don't overbake—the cookies won't brown and may look undone. Shortbread cookies are delicious because they crumble and melt.

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8

For five minutes, let the cookies cool on the pan before moving them to a rack.

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