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halfshellvenusSoft Ingredients
3/4 cup plus 1 Tbsp Jiff Extra Crunchy Peanut Butter (214 grams)
1/2 cup unsalted butter, room temp., cut into large pieces (1 stick; 109 grams)
3 tablespoons milk, room temperature
1 tablespoon vanilla, plus extra if desired
1 whole egg plus 1 egg yolk and 1 egg white, room temp., lightly beaten in stages
Dry Ingredients
1¼ cup packed brown sugar (248 grams)
1¾ cup gluten-free baking flour plus 3 tablespoons (280 grams)
3/4 teaspoon baking soda
1/4 teaspoon salt
1 (12-ounce) bag semi-sweet chocolate chips
1. Pre-heat oven to 350 degrees.
2. Cream peanut butter and butter together thoroughly in a large bowl. Combine milk, vanilla, and egg in a separate bowl, then add to peanut butter mixture. Cream thoroughly
3. Whisk the dry ingredients together thoroughly in a separate large bowl.
4. Gradually add the dry ingredients to the creamed ingredients. Mix thoroughly, but do not over-mix. Stir in chocolate chips.
5. Let the dough rest for 30 to 60 minutes, preferably refrigerate overnight.
6. Drop the cookie dough onto baking sheets, but do not roll or flatten. Edges may be molded to form circular shapes.
Baking time for 60 small-sized cookies: 9-12 minutes.
For 60 cookies
1 cookie: 100 calories. 43 mg. sodium.
For 36 cookies
1 cookie: 166 calories. 72 mg. sodium.
Total calories: 5,961. Total sodium: 2,561 mg.
1 tablespoon of dough: 68 calories; 29 mg sodium.
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We use Bob's Red Mill Gluten Free 1 to 1 Baking Flour (blue bag). Other gluten-free flours may produce different results.
3/4 cup plus 1 Tbsp Jiff Extra Crunchy Peanut Butter (214 grams)
1/2 cup unsalted butter, room temp., cut into large pieces (1 stick; 109 grams)
3 tablespoons milk, room temperature
1 tablespoon vanilla, plus extra if desired
1 whole egg plus 1 egg yolk and 1 egg white, room temp., lightly beaten in stages
Dry Ingredients
1¼ cup packed brown sugar (248 grams)
1¾ cup gluten-free baking flour plus 3 tablespoons (280 grams)
3/4 teaspoon baking soda
1/4 teaspoon salt
1 (12-ounce) bag semi-sweet chocolate chips
1. Pre-heat oven to 350 degrees.
2. Cream peanut butter and butter together thoroughly in a large bowl. Combine milk, vanilla, and egg in a separate bowl, then add to peanut butter mixture. Cream thoroughly
3. Whisk the dry ingredients together thoroughly in a separate large bowl.
4. Gradually add the dry ingredients to the creamed ingredients. Mix thoroughly, but do not over-mix. Stir in chocolate chips.
5. Let the dough rest for 30 to 60 minutes, preferably refrigerate overnight.
6. Drop the cookie dough onto baking sheets, but do not roll or flatten. Edges may be molded to form circular shapes.
Baking time for 60 small-sized cookies: 9-12 minutes.
For 60 cookies
1 cookie: 100 calories. 43 mg. sodium.
For 36 cookies
1 cookie: 166 calories. 72 mg. sodium.
Total calories: 5,961. Total sodium: 2,561 mg.
1 tablespoon of dough: 68 calories; 29 mg sodium.
-----------------
We use Bob's Red Mill Gluten Free 1 to 1 Baking Flour (blue bag). Other gluten-free flours may produce different results.
