- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 1-cup creamy peanut butter
- 2 tsp pure vanilla
- 1 large egg
- 1 tsp baking powder
- 1/8 tsp sea salt
- 1-cup chocolate chips (or chocolate chunks)
- 3/4-cup walnuts or pecans, chopped (optional)
Instructions
- Preheat oven to 350° F.
- Cream peanut butter and sugar, until creamy and fluffy. Add vanilla, egg, baking powder, and salt in a large mixing bowl until thoroughly blended. Stir in chocolate chips and walnuts.
- Roll dough into 1-1/2 inch balls (approximately the size of a golf ball). *For easier handling, the dough can be refrigerated for about thirty minutes prior to making into balls.
- Place dough balls on a baking sheet lined with parchment paper; 2 inches apart.
- Flatten each ball with the tines of a fork.
- Bake at 350° F, for 10-12 minutes, or until the cookie is puffed up and lightly browned on the bottom. Do not overcook, or your cookie will be rock hard.
- Take cookies out of the oven, place the whole baking sheet on a wire cooling rack, and let cookies cool on pan for ten minutes–this prevents crumbling. Then take a spatula to remove cookie to wire rack and let cool for 15 minutes more; store in an airtight container.
COOKBOOK: Ayuh, Another Downeast Cookbook