Peanut Butter Choco Chip Cookies

This is the second time I’ve used this recipe and I think I’ve finally got a really good batch. They’re delicious as is, but I use half brown sugar and half white sugar. I also add in a bit of vanilla and omit the nuts but use chunky natural peanut butter instead. This time I added some powdered peanut butter which helps stabilize the dough a bit. I also add salt as the natural peanut butter usually lacks a salty quality. Lastly I sprinkle sugar on top when they come out of the oven and a dash of salt. Delicious! I like that salty sweetness. Oh, I also recommend a silicon baking pad as it makes it super easy to get them off once they’ve cooled.

This is the second time I’ve used this recipe and I think I’ve finally got a really good batch. They’re delicious as is, but I use half brown sugar and half white sugar. I also add in a bit of vanilla and omit the nuts but use chunky natural peanut butter instead. This time I added some powdered peanut butter which helps stabilize the dough a bit. I also add salt as the natural peanut butter usually lacks a salty quality. Lastly I sprinkle sugar on top when they come out of the oven and a dash of salt. Delicious! I like that salty sweetness. Oh, I also recommend a silicon baking pad as it makes it super easy to get them off once they’ve cooled.

This is the second time I’ve used this recipe and I think I’ve finally got a really good batch. They’re delicious as is, but I use half brown sugar and half white sugar. I also add in a bit of vanilla and omit the nuts but use chunky natural peanut butter instead. This time I added some powdered peanut butter which helps stabilize the dough a bit. I also add salt as the natural peanut butter usually lacks a salty quality. Lastly I sprinkle sugar on top when they come out of the oven and a dash of salt. Delicious! I like that salty sweetness. Oh, I also recommend a silicon baking pad as it makes it super easy to get them off once they’ve cooled.

These were surprisingly good... when they were warm. However, I must have done something very wrong, because once the cookies had cooled, they were rock hard! Perhaps it was because I reduced the amount of peanut butter too much?

These are great wheat-free cookies! I used half white sugar and half brown sugar and left out the walnuts. I rolled them into balls and then flattened them out since they don't spread in the oven at all. This gave them a nice smooth appearance. The flavor seems to be missing something and I think it's salt. Next time I will probably add 1/2 tsp. salt and maybe some vanilla too.