• 1/2 cup (1 stick) softened butter
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 3/ 4 teaspoons baking powder
  • 1/ 4 teaspoons baking powder
  • 1 cup milk chocolate chips
  • 1/2 teaspoon canola oil or vegetable oil
  • 1/2 cup powdered sugar


Preheat oven to 375°. Prepare a baking sheet by covering it with parchment paper or spraying it with cooking spray.

In the bowl of a stand mixer or hand blender, cream together the butter, peanut butter, sugar and brown sugar until light and creamy. Add the egg and mix until well combined.

In another bowl, add flour, baking soda and baking powder.Mix with a whisk. Add to wet ingredients and mix until well combined.

Form balls with a diameter of 1 cm and place them on a baking tray. You can put 15 cookies on each tray as they won’t spread at all.

Cook for 8 minutes.Immediately after baking, take a small cup and press lightly on the cookie. This makes them flatter and also gives them nice ruffled edges.

Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, melt the chocolate chips and canola oil in a microwave-safe container for 2 minutes. Stir every 30 seconds.

Using a spoon, immediately spoon and spread a small amount of chocolate onto each cookie.

Wait until the chocolate is firm and completely cooled (approx. 2 hours) and then dust it with powdered sugar. To speed up the cooling and hardening of the chocolate, place the cookies in the refrigerator or freezer. Recognize!

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