Giant Peanut Butter Cookie
๐๐ฏ๐ฆ ๐จ๐ช๐ข๐ฏ๐ต ๐ค๐ฐ๐ฐ๐ฌ๐ช๐ฆ ๐ต๐ฉ๐ข๐ต ๐ช๐ด ๐ญ๐ฐ๐ข๐ฅ๐ฆ๐ฅ ๐ธ๐ช๐ต๐ฉ ๐ฑ๐ฆ๐ข๐ฏ๐ถ๐ต ๐ฃ๐ถ๐ต๐ต๐ฆ๐ณ, ๐ฑ๐ข๐ค๐ฌ๐ฆ๐ฅ ๐ธ๐ช๐ต๐ฉ ๐ค๐ฉ๐ฐ๐ค๐ฐ๐ญ๐ข๐ต๐ฆ ๐ค๐ฉ๐ช๐ฑ๐ด ๐ข๐ฏ๐ฅ ๐ข ๐ฉ๐ช๐ฏ๐ต ๐ฐ๐ง ๐๐ฐ๐ธ-๐๐ข๐ญ ๐๐ฉ๐ฐ๐ค๐ฐ๐ญ๐ข๐ต๐ฆ ๐๐ข๐ป๐ฆ๐ญ๐ฏ๐ถ๐ต ๐๐บ๐ณ๐ถ๐ฑ ๐โฃ
โฃ
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ โฃ
* 30g unsalted butterโฃ
* 45g brown sugarโฃ
* 1 tbsp granulated sugarโฃ
* 2 tbsp Peanut Butter Smoothโฃ
* 1 egg, beatenโฃ
* 1 tbsp Low-Cal Chocolate Hazelnut Syrupโฃ
* 70g plain flourโฃ
* 1/4 teaspoon baking sodaโฃ
* 45g chocolate chipsโฃ
โฃ
๐๐๐ญ๐ก๐จ๐โฃ
1. Preheat oven to 160C and line the bottom part of a cake tin with baking paper.โฃ
2. In a bowl add your butter and pop it in the microwave for about 20 seconds until just melted. Add your brown and white sugar, stir, then add your peanut butter, egg, syrup and stir.โฃ
3. Add flour and baking soda and stir. Then add your chocolate chips. Stir until a soft cookie dough forms, then transfer the dough to your cake tin. Flatten the dough and spread it out to form one large cookie.โฃ
4. Press a few extra chocolate chips on top and bake for approx 12 minutes or until golden brown. Leave to cool completely before drizzling with extra Low-Cal Chocolate Hazelnut Syrup!โฃ