- 1 cup creamy peanut butter
- 1 cup T-Sugars Belgian Cassonade Sugar, firmly packed
- 1 large egg
- 2 tsp vanilla extract
- 1 tsp baking soda
Mix butter, T-Sugars Belgian Cassonade Sugar, egg and vanilla in the bowl of a stand mixer using paddle attachment on medium-high speed. Cream together for 3-4 minutes until light and fluffy. Add baking soda and mix on low speed for 1-2 minutes until just combined. Fold in chocolate chips.
Create balls of cookie dough using about 2 tablespoons of dough per ball. Flatten balls slightly, place in sealed container and refrigerate for at least 2 hours. (Unchilled dough will produce cookies that spread and thin out during baking.)
Preheat oven to 350°F (180°C). Space dough balls 2 inches apart on lightly greased baking sheet and cook for 8-9 minutes. Do not over-bake; tops of cookies may look underdone, but as they cool they will firm up.
*Note: This recipe is gluten-free