Peanut Butter Cookies with Xocai Chocolate Drizzle
Total Steps
8
Ingredients
10
Tools Needed
12
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Adam Paul GreenIngredients
- 5 Xocai Nuggets
- 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1 whole egg
- 1/2 cup butter
- 1/2 cup brown sugar
Instructions
Step 1
Cream the butter until light and fluffy. Gradually add the granulated sugar and brown sugar, beating until the mixture is creamy.
Step 2
Beat in the whole egg and peanut butter until well combined.
Step 3
In a separate bowl, whisk together the salt, baking soda, and all-purpose flour.
Step 4
Gradually add the dry ingredient mixture to the wet mixture, blending slowly until just combined. Stir in the vanilla extract until well mixed.
Step 5
Roll the dough into small balls and place them on a baking sheet. Press each ball flat with a fork, creating a crosshatch pattern.
Step 6
Bake in a preheated 350-degree Fahrenheit oven.
Step 7
To melt the Xocai Nuggets, place a small microwave-safe bowl with water into the microwave and heat until hot. Carefully remove the hot water, dry the bowl thoroughly. Place the Xocai Nuggets into the warm, dry bowl and let them melt, stirring occasionally until smooth.
Step 8
Drizzle the melted Xocai Nuggets over the cooled peanut butter cookies.