1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs, one at a time. Add the vanilla and peanut butter, and mix. Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chunks.
3. Drop the dough on a baking sheet lined with parchment paper, using either a 1-3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands, flatten the dough lightly, then press the tines of a wet fork in both directions. Bake for exactly 17 minutes (the cookies will seem underdone). Do not overbake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool completely.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (604g)|
|Recipe Makes: 3 Dozen|
|Calories from Fat: 1386 (50%)|
|Amt Per Serving||% DV|
|Total Fat 154g||205 %|
|Saturated Fat 75.5g||378 %|
|Monounsaturated Fat 53.1g|
|Polyunsanturated Fat 16.8g|
|Cholesterol 318.5mg||98 %|
|Sodium 2335mg||81 %|
|Potassium 1461.1mg||38 %|
|Total Carbohydrate 333.9g||98 %|
|Dietary Fiber 16.9g||68 %|
|Sugars, other 317.1g|
|Protein 43.7g||62 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2752
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