Peanut Butter Chocolate Chip Cookies
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 124, total fat 7 G., saturated fats 2 G., proteins 3 G., carbohydrates 14 G., fiber 1 G., cholesterol 8 mg, sodium 26 mg, sugar 12 G.
Calories 124, total fat 7 G., saturated fats 2 G., proteins 3 G., carbohydrates 14 G., fiber 1 G., cholesterol 8 mg, sodium 26 mg, sugar 12 G.
The dough for these cookies is made from peanut butter, egg, and sugar—no flour required. Stir in chocolate chips, form into balls, and roll them in sugar before baking for a crispy crust. Peanut butter and chocolate lovers will love this dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup creamy peanut butter
- 2/3 cup granulated sugar + extra for rolling
- 1/3 cup light brown sugar
- 1/4 teaspoon coarse salt
- 1 tsp vanilla extract
- 1 large egg
- 2/3 tbsp. semi-sweet chocolate granules
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Recipes with similar ingredients: eggs, Peanut butter, brown sugar, semi-sweet chocolate, chocolate chips (granules)
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
- In a large bowl, beat the peanut butter, granulated sugar, light brown sugar, and salt with a mixer on medium-high speed until light and fluffy, about 5 minutes. Stir in the vanilla extract and egg. Stir in the chocolate chips.
- Place a small amount of granulated sugar in a small bowl. Form the dough into balls and roll each ball in sugar to coat. Arrange the balls evenly on the prepared baking sheets. Press each ball with the tines of a fork to lightly flatten it and create a crisscross pattern.
- Bake until the cookies are golden brown on the bottom, 10-12 minutes. Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days..
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