Double-Peanut Double-Chocolate Chip Cookies recipe


5/5 - 0 Total votes

Servings: 1 servings
Prep time: None None
Cooking time: None None

Ingredients

2 : lg Cucumbers; peeled and seeded

1 : md Galia melon; peeled and

-seeded : -seeded

1 : bn Rocket leaves

3 : Sprigs dill

3 : Sprigs mint

2 : tb Tarragon vinegar

1 : sm Clov garlic; peeled

1 : sm Green chilli; seeded

290 : ml Carrot juice or mixed

-vegetable : -vegetable juice

150 : ml Greek yoghurt

6 : tb Olive oil

Salt : Salt and freshly ground

-black : -black pepper

Directions

0: Preheat oven to 350F

1: In a bowl whisk together flour, cocoa powder, baking soda, and baking powder

2: In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy

3: Beat in eggs, 1 at a time, beating well after each addition

4: Beat in flour mixture and stir in chocolate chips and peanut-butter chips

5: Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 10 minutes

6: Cool cookies on racks

7: Cookies keep in airtight containers 5 days

8: Makes about 60 cookies

9: Gourmet March 1994 Converted by MC_Buster

10: Converted by MM_Buster v2

11: 0l

12:







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