Chocolate Chunk Peanut Butter Cookies

Ingredients for Chocolate Chunk Peanut Butter Cookies

Instructions for Chocolate Chunk Peanut Butter Cookies

To prepare the Chocolate Chunk Peanut Butter Cookies recipe, please follow these instructions:

Start turning on your oven and set it at 180 degrees C. alm. oven

Stir peanut butter, sugar, butter, honey and eggs together in a bowl. Make sure that the brown sugar is stirred well so there are no lumps of it in the dough. Use hand power and not an electric pointer.

When the dough is stirring well, add flour and baking soda and reddish it into the dough. When the flour and baking powder is well-stirred, put the dough aside while chopping the chocolate roughly. Bring the coarse chocolate into the dough and stir around to spread the chocolate.

Use 2 eat spoons to lay the dough into small peaks on a baking pan with baking paper, make sure to have good spacing between each biscuit as they grow quite a lot in the oven. Press them a little flat and then they are ready to get in the oven.

Bake for 10-12 min. At 180 degrees C. alm. oven.

Once your cookies have been baked, take it out of the oven and let them cool on the baking tray for a few minutes. Once they get a bit firmer they are taken off the baking sheet and put on a refrigerator grate or until they have room temperature.

tips:
You decide if you want to use chunky or creamy peanuts for these cookies. In the original recipe there was creamy but I like that they are a bit rough so I used chunky. To remove the vanilla corn from the bars, cut the bars in the middle and scrape the corners on a cutting board. Put some sugar over the grains and mix sugar and vanilla corn with the back of a teaspoon, making the vanilla corners easier to stir in the dough.