Recipe yields 12 cookies
1 cup creamy peanut butter (regular is best, leave the organic on the shelf for this one)
1 cup light brown sugar
1 large egg
1 tbsp vanilla extract
1 tsp baking soda
1/2 cup semi-sweet chocolate chunks
In the bowl of a stand mixer, add the peanut butter and brown sugar. Mix until well combined and smooth.
Add the egg and vanilla to the bowl and beat until fully incorporated. Then add the baking soda and beat to incorporate.
Add the chocolate chunks to the bowl and stir in. Cover and refrigerate the dough to harden up, about an hour. (You can leave it in the refrigerator for up to 5 days before baking the cookies.)
Keep a close eye on your cookies, they might seem undercooked but they will come together as they cool. Remove from the oven once the edges have browned and let cool on the baking sheet. Enjoy!
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