Rich peanut butter cookies, spotted with melty white chocolate.
2 dozen 2 inch cookies
½ cup + 1 tbsp [140g] unsalted butter
1 cup [140g] packed light brown sugar
1 [50g] whole eggs
¾ cup + 1 tbsp [200g] Chunky natural peanut/almond butter
1-1/3 cup [200g] Whole Wheat flour
¾ tsp salt
¾ tsp baking soda
¾ tsp vanilla extract
2 cups [326g] Choc-au-lait chips
Preheat oven to 350°F and line a baking sheet with parchment paper. Combine butter, sugar, and egg until light and creamy. Add vanilla and salt to mixture and stir in nut butter of choice. Combine flour and soda, then gradually add into egg mixture. Fold in and chips. Portion into large tbsp, 40g scoops, bake at 350 for 10 minutes, or until edges are brown. Allow to cool.