Oven, Parchment paper, Whisk, Spatula, Sheet Tray
Preheat the oven to 425°F. Spread the peanut butter onto a parchment-lined baking sheet. Freeze it for 2-3 min. (This step is optional!)
Bring the butter to room temperature. Cut the butter into pieces & add to a large mixing bowl.
Add the white & raw sugar to the bowl. (If you don't have raw sugar, use brown sugar!)
Use a rubber spatula or whisk to cream the butter & sugar.
Beat the egg in a small bowl. Then stir the egg into the butter-sugar mixture.
Add the flour, almond flour & baking powder to the bowl. If you are using unsalted butter, add a pinch of salt now as well! Fold the ingredients together, using a rubber spatula.
Roughly chop the baking chocolate, or use chocolate chips!
Fold the chopped chocolate into the batter.
Add the peanut butter. Mix to combine.
Use your hands or an ice cream scooper to form the cookie dough into 2-inch balls. Add the dough balls to a parchment-lined baking sheet. Be sure to space them 2-3 inches apart.
Roll half of the dough balls in sesame seeds for an extra treat (optional)! Refrigerate the dough for 15 min before baking. This will give them that extra gooey center!
Lightly flatten the cookies with your hand. Then bake for 8-10 min at 425°F.
Remove the cookies from the oven. Let cool before serving.
Top with a sprinkle of sea salt (optional). It's cookie time!
Average estimated amount for one serving
On average, one serving of the recipe "Peanut Butter & Chocolate Chip Cookies" contains 529 Energy, 33 g of Fat, 50 g of Carbohydrates, 9 g of Protein, 4 g of Fiber.