High Protein Peanut Butter and Chocolate Chip Cookie
Equipment
- 1 oven
- 2 baking trays
- measuring cups and spoons
Ingredients
- ¼ cup unsalted butter melted 56 g
- ¼ cup high protein peanut butter 67 g, you can sub with any creamy PB
- ¼ cup granulated sugar 25 g
- ⅓ cup packed brown sugar 67 g
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cups all-purpose flour 78 g
- ⅔ cups chocolate chips 106 g
Instructions
- Mix or stir butter with peanut butter until smooth.
- Add brown sugar and granulated sugar and mix until creamy.
- Beat in vanilla, egg, baking soda, and salt.
- Mix in flour slowly until cookie dough forms. Stir in chocolate chips.
- Scoop 2 tablespoon sized cookie dough balls onto cookie sheets covered with parchment paper or silicone baking mats.
- Put the dough in the refridrater and ill 30 minutes.
- Preheat oven to 350°F.
- Bake cookies for 8-12 minutes, or until slightly brown on the bottom and the top loses the wet cookie dough look.
- Store in an airtight container for up to 4 days or freeze for up to one month.