Peanut butter and chocolate cookies

90 min

Suitable for vegetarians

Type of dish: Pastries

Temperature: Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Creamed margarine 0.016 kg

Sugar 0.017 kg

Sterilised milk 0.006 l

Peanut butter 8.571 g

Vanilla flavour 0.286 g

Plain flour 0.026 kg

Raising agent 0.714 g

Costa Rica seeds 900 0.006 kg

Elaboration

Melt the margarine and add in the sugar.
Mix the peanut butter, milk and vanilla extract (this will lighten it up). Add this to the margarine and sugar.
Add the sifted flour and raising agent.
Add in the chocolate chips.
Let the dough rest in the fridge for about an hour.
Make small balls of about 15 g and gently flatten them.
Bake at 180ºC for 15 minutes until the edges are golden brown.
Let cool.

Nutritional information (1 portion)

Energy

74.28

kcal

Carbohydrates

8.37

Proteins

1.04

Lipids

3.97

Fiber 0.45 g

Saturates 1.15 g

Monounsaturated fatty acids 1.28 g

Polyunsaturated fatty acids 1.44 g

Cholesterol 3.79 mg

Calcium 3.65 mg

Iron 0.12 mg

Zinc 0.13 mg

Vitamin A 0.4 ug

Vitamin C 0.02 g

Folic acid 2.41 ug

Salt (Sodium) 28.34 mg

Sugars 3.83 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.