CHARLOTTE, N.C. (QC Life) - Tuesday marked National Chocolate Peanut Butter Day in the United States, and we celebrated with an absolutely delicious treat.
Chef Hannah Neville of Honeybear Bake Shop joined the show to make her build-your-own peanut butter cookies.
She brought some ice cream and delicious toppings to go with it, and was kind enough to share her cookie dough recipe, which can be found below.
Ingredients:
- 2 sticks butter
- 1.5 cups peanut butter
- 1 cup packed brown sugar
- 1 cup sugar
- ¼ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 ¼ cups flour
Directions:
- In the mixer with the paddle attachment cream the butter, brown sugar, sugar, and peanut butter until smooth.
- Add eggs, oil, and vanilla extract mix until combined, scraping down the sides.
- Add the flour, salt, and baking soda. Mix until combined and make sure the bottom of the bowl is scraped and mixed all the way.
- With the blue scoop (ice cream sized scoop), scoop the dough. You want to have a rounded scoop.
- Refrigerate dough until needed. Set oven to 350F. Load pans and place in oven. Turn down oven to 325F bake for 16 minutes.
- Add desired toppings!
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