Ingredients and Weight:
- Ghirardelli Semi-Sweet Chocolate Chips: 1 cup (220g)
- Unsalted Butter, softened: 1/2 cup (113g)
- Creamy Peanut Butter: 1/2 cup (122g)
- Granulated Sugar: 1/2 cup (100g)
- Large Egg: 1 (50g)
- Vanilla Extract: 1 teaspoon (5ml)
- All-Purpose Flour: 1 1/4 cups (150g)
- Baking Powder: 1 teaspoon (5g)
Preparation Time:
20 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2 out of 5
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and peanut butter until smooth.
- Gradually add the granulated sugar and mix until well combined.
- Beat in the egg one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Form the dough into 1-inch balls and place them on the prepared baking sheet.
- Use your thumb to make a small indentation in the center of each ball.
- Fill each indentation with a Ghirardelli Semi-Sweet Chocolate Chip.
- Bake for 10-12 minutes, or until the edges are set and the cookies are slightly golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information (per cookie):
- Calories: 180
- Fat: 10g (6g saturated)
- Sodium: 90mg
- Carbohydrates: 20g (10g sugar)
- Protein: 3g
Dish Characteristics:
- Rich and decadent
- Sweet and salty combination
- Soft and chewy texture
- Ghirardelli chocolate chips add an extra layer of flavor
User Comments:
- "These cookies are absolutely delicious! The peanut butter and chocolate combination is perfect."
- "I love the soft and chewy texture. They're a great treat for any occasion."
- "I highly recommend trying these if you're a fan of peanut butter and chocolate."
- "They're easy to make and always a hit with my guests."
- "I like that the recipe uses Ghirardelli chocolate chips. It makes the cookies extra special."
Special Precautions and Tips:
- Do not overmix the dough, as this will make the cookies tough.
- If the dough is too sticky, add more flour 1 tablespoon at a time.
- The baking time may vary slightly depending on your oven.
- Let the cookies cool completely before filling the indents with chocolate chips. This will prevent the chocolate from melting and running.
