Peanut Butter Choco Chippers
From sqpixels 18 years ago
- 12 minutes to make
- Serves 145
Today we have Peanut Butter Choco Chippers and with an effort to be healthier I've lowered sugar and fat protions and added wheat germ in it. Fear not, the result isn't a dry healthy cookie. It has enough sweetness to it and has actually a soft and tender crumb! Read more It has an overall quite chocolatey flavour because I used chopped chocolate instead of chocolate chips, the result would be different if chocolate chips were used. In this case the peanut butter dough and tiny chocolate crumbs melded together - so it's great for chocolate lovers! See less
Ingredients
- 3½ Cups All Purpose flour, sifted shopping list
- 2 Tspn baking powder shopping list
- 1 Tspn baking soda shopping list
- 1 Tspn coarse sea salt shopping list
- ½ Cup wheat germ shopping list
- ½ Cup plus ⅓ Cup powdered sugar shopping list
- 1 Cup plus 2 Tbsn Packed dark brown sugar shopping list
- ½ stick or 110g butter, softened shopping list
- 340g creamy peanut butter shopping list
- ¾ Cup vegetable oil shopping list
- 3 Tspn vanilla extract shopping list
- 2 Large eggs shopping list
- 400g Quality chocolate, chopped roughly or chocolate chips (I used 65% Valrhona chocolate) shopping list
How to make it
- Preheat oven to 180C.
- Whisk flour, baking powder, baking soda, salt and wheat germ in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.
- Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then eggs. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.
- Roll dough into 1-inch balls and spaced about 1½ inches apart onto baking parchment lined cookie sheets. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
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