These cookies have a cake-like texture that pairs perfectly with a tall glass of milk. Chopped peanuts add crunch and flavour.
- Portion size 30 servings
- Credits : Canadian Living
Ingredients
Method
In large bowl, beat together butter, brown sugar and granulated sugar until fluffy. Beat in egg and vanilla; beat in Roasted Peanut Butter.Whisk together flour, baking soda and salt; stir into peanut butter mixture until almost combined. Stir in chocolate chips and peanuts.
Drop by rounded 1 tbsp, about 2 inches (5 cm) apart, onto greased or parchment paper-lined baking sheets. With floured fork, press each to make crisscross pattern and flatten to 1/2-inch (1 cm) thickness.
Bake in 350°F (180°C) oven until golden on bottoms and edges are browned, 10 to 12 minutes. Let cool on pans on racks. (Make-ahead: store in airtight container for up to 2 days, or freeze for up to 2 weeks.)
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 56 mg
- Sugars 9 g
- Protein 3 g
- Calories 148.0
- Total fat 9 g
- Potassium 100 mg
- Cholesterol 14 mg
- Saturated fat 4 g
- Total carbohydrate 15 g
%RDI
- Iron 5.0
- Folate 11.0
- Calcium 1.0
- Vitamin A 3.0
