Peanut butter and chocolate cookies

90 min
Vegetarian Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Allergens:
Gluten
Gluten
Milk
Milk
Peanuts
Peanuts
Soy
Soy
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Creamed margarine 0.016 kg
Sugar 0.017 kg
Sterilised milk 0.006 l
Peanut butter 8.571 g
Vanilla flavour 0.286 g
Plain flour 0.026 kg
Raising agent 0.714 g
Costa Rica seeds 900 0.006 kg
Elaboration
  • Melt the margarine and add in the sugar.
  • Mix the peanut butter, milk and vanilla extract (this will lighten it up). Add this to the margarine and sugar.
  • Add the sifted flour and raising agent.
  • Add in the chocolate chips.
  • Let the dough rest in the fridge for about an hour.
  • Make small balls of about 15 g and gently flatten them.
  • Bake at 180ºC for 15 minutes until the edges are golden brown.
  • Let cool.
Nutritional information (1 portion)
Fiber 0.45 g
Saturates 1.15 g
Monounsaturated fatty acids 1.28 g
Polyunsaturated fatty acids 1.44 g
Cholesterol 3.79 mg
Calcium 3.65 mg
Iron 0.12 mg
Zinc 0.13 mg
Vitamin A 0.4 ug
Vitamin C 0.02 g
Folic acid 2.41 ug
Salt (Sodium) 28.34 mg
Sugars 3.83 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.