Ingredients
1 cup skippy creamy peanut butter
1 cup firmly packed brown sugar
1 eggs
1 teaspoon baking soda
1/2 cup semi-sweet chocolate chips
Method
Sources
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RecipeNLG
dataset
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Aromatic finishing oil — pasta, risotto, eggs
Concentrated black truffle — stir into pasta, risotto, eggs
Black truffle-infused sea salt — instant truffle flavor on eggs, pasta
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Aromatic finishing oil — pasta, risotto, eggs
Concentrated black truffle — stir into pasta, risotto, eggs
Black truffle-infused sea salt — instant truffle flavor on eggs, pasta
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 350°. Drop dough, using slightly rounded teaspoonfuls, 2 inches apart on ungreased baking sheets. (Do not flatten.) Bake 9 minutes or until cookies are puffed and golden. (Cookies will be very soft.) On wire rack, place baking sheets and let stand 5 minutes. Remove cookies from sheets and cool completely. Combine all ingredients except chocolate chips in small bowl until blended. Stir in chocolate chips just until combined.