| 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) |
| ¼ teaspoon | Salt |
| ¾ cup | Semisweet chocolate chips |
| ½ cup | Roasted salted peanuts |
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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.
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