Foto: RecipeGirl
Ingredients
- 1 cup (2 sticks) unsalted butter, (at room temperature)
- 1½ cups packed light brown sugar
- 3/4 cup granulated white sugar
- 2 extra-large eggs ((it's really okay if you just use large!))
- 2 teaspoons vanilla extract
- 1 cup creamy peanut butter
- 2½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon Kosher salt
- 16 ounces semi-sweet chocolate chunks
Steps
-
Preheat the oven to 350°F.
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In a large bowl, use an electric mixer to combine the butter and sugars until light and fluffy. Mix in the eggs, one at a time. Add the vanilla and peanut butter, and mix again. Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chunks.
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Drop the dough on a baking sheet lined with parchment paper, using a cookie scoop. Dampen your hands, flatten the dough lightly, then press the tines of a wet fork in both directions. Bake for exactly 17 minutes (the cookies will seem underdone.) Do not overbake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool completely.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 1 cup | - | - | |
| packed light brown sugar | 1.5 cups | - | - |
| granulated white sugar | 0.75 cup | - | - |
| extra-large eggs | 2 | - | - |
| vanilla extract | 2 teaspoons | - | - |
| creamy peanut butter | 1 cup | - | - |
| all purpose flour | 2.5 cups | - | - |
| baking powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| Kosher salt | 1 teaspoon | - | - |
| semi-sweet chocolate chunks | 16 ounces | - | - |
*Estimated market prices, may vary by region
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