Peanut Butter Chocolate Chip Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Great - nay - better made vegan. I usually only cook 10 or so of these and freeze the rest to cook later... or, more likely, eat in cookie dough form. I roll the rest into logs and freeze them in plastic wrap. It never lasts long. Ingredients:
1 cup butter or 1 cup margarine |
3/4 cup sugar |
3/4 cup brown sugar |
3/4 cup peanut butter |
1 teaspoon vanilla |
1/2 teaspoon almond extract |
1 teaspoon water |
2 eggs (or egg substitute equivalent) |
2 1/4 cups flour |
1 teaspoon baking powder |
1 teaspoon salt |
1 1/2 cups chocolate chips |
1 cup slivered almonds (optional) |
Directions:
1. Heat oven to 350F (180 C).
2. In one bowl mix the butter, sugars, extracts, water and eggs.
3. In second bowl mix flour, baking powder and salt.
4. Sift contents of bowl 2 into bowl one slowly and stir until mixed thoroughly.
5. Add chocolate chips (and almonds if using them) and mix through.
6. Form into 1.5 balls.
7. Arrange balls onto a buttered/floured (or non stick) cookie sheet.
8. Bake for 10-12 minutes.
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