Cookie

Instructions

Method

-      Beat peanut butter and sugar together

-      Add eggs and vanilla and beat again until blended

-      Form balls the size of golf balls

-      Roll each ball in the crushed peanuts

-      Place on cookie sheet and lightly flatten with your fingers

-      Bake in a 350-degree oven for 8 minutes

-      Allow to cool slightly on cookie sheet before removing to a rack to cool completely

Ingredients
  • 2 cups all natural chunky peanut butter
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup crushed peanuts
Chocolate Chip and Peanut Butter Cookie Bars | 3 Comments
From Skirt Steak Fajita Wrap, Aired on Wed 10/15
Chef Jeff Henderson, dessert, Cookie
Instructions

Method

-       In a cookie pastry mixer add room temperature olive oil and butter blend and cream the butter for 1 minute

-       Add brown sugar, white sugar and mix for 1 minute

-       With spoon, fold in peanut butter to mixture

-       Add vanilla extract, almond milk, egg and mix for 1 minute

-       In separate bowl add salt, 1 ¾ cups all purpose flour, baking powder and mix with fork

-       Slowly pour flour mixture to cookie mixture and mix for 1 to 2 minutes to form completed cookie dough

-       Add pecans and chocolate chips to cookie dough

-       Add ¼ cup all purpose flour to kitchen counter and place cookie dough from mixer to counter

-       Grease cast iron brownie pan with canola spray and fill pan with cookie dough mix

-       Place a few pecans on top of cookie dough mix

-       Cook in oven at 350-degrees for 25 minutes 

Ingredients
  • ½ cup olive oil and butter blend
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • ¾ cup crunchy Peanut Butter
  • 1 tablespoon vanilla extract
  • 2 tablespoons almond milk
  • 1 egg
  • 1 pinch salt
  • 2 cups all purpose flour
  • ½ tablespoon baking powder
  • 3 tablespoons chopped pecans
  • ½ cup chocolate chips
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