|1 cup||Chunky unsalted peanut butter|
|¾ cup||Can sugar|
|1 large||Egg, lightly beaten|
|½ teaspoon||Baking soda|
|1 tablespoon||Sonoma Syrup Vanilla Bean Extract|
|1 teaspoon ||Sonoma Syrup Almond Extract (to bring out nutty flavor)|
|¾ cup||Semisweet chocolate chips|
|½ cup||Roasted salted peanuts|
Preheat oven to 350 degrees. Line the bottom of two half sheet pans with parchment paper
In a large bowl, stir together peanut butter, sugar, egg, baking soda, Sonoma Syrup Extracts, and salt until well combined. Mix in chocolate chips and peanuts.
Use a small ice cream scoop to measure out dough in tablespoon-sized scoops and put 2 inches apart on the baking sheets.
Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through.
Cool 5 minutes on sheets; transfer cookies to racks to cool completely.