Decadent Peanut Butter Chocolate Chip Cookies*

Decadent Peanut Butter Chocolate Chip Cookies*


SERVES 12-16
  • 255g creamy peanut butter
  • 180g T-Sugars Belgian Cassonade Sugar, firmly packed
  • 1 large egg
  • 10ml vanilla extract
  • 5ml baking soda
  • 170g chocolate chips


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 25 grams 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 (177°C). Space dough balls 5 centimeters 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