I was digging through old posts in different forums and came across my awesome PBCC cookie recipe that is thought I’d lost! Now that I have it again, I want to share it with you fine folks.
Ingredients
1 cup Canna butter
- 1 cup crunchy (or creamy) peanut butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
Directions
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Using a rubber spatula (or paddle attachment on your mixer) cream together butter, peanut butter and sugars.
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Afterr sugar and butters are creamed together in a homogenous paste, Beat in eggs one at a time, and set aside. These are your WET ingredients
(Don’t do what I did in the picture…although you can…)
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In a separate bowl, sift together flour, baking powder, baking soda, and salt. This is your DRY mix.
(You don’t have to sift them if you don’t have a sieve. You can throw it all in a bowl and mix it gently with a fork or a wisk.)
Set aside. -
Combine your WET and DRY ingredients, along with 1 1/2 cup chocolate chip cookies, and mix to form a soft dough.
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TRY to put batter in refrigerator for 1 hour, but if you’re in a rush you can skip this step.
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Roll into whatever sized balls you desire (1 inch balls will make a nice med sized cookie) and put on greased baking sheets. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.
Enjoy