Easter and carrot cake are synonymous at Betsy's house, and as the founder of Betsy's Best there is plenty of almond butter in the pantry. This week Betsy put carrot cake and cinnamon almond butter together in this delicious Easter recipe. Trust Betsy! The addition...read more
With this peanut butter chocolate chip cookie recipe, two of America’s favorite coolies come together in this delicious recipe from Betsy. That’s right, peanut butter and chocolate chips together in one amazing cookie; And, its not any bland old PB. It’s Betsy’s Best Cinnamon Peanut Butter. We promise you’ll #TasteTheDifference!Consume as a side or turn into a snack, you will find this recipe keeps you coming back. it!
1/4 Cup Betsy’s Best Cinnamon Peanut Butter
½ cup butter, I prefer salted, at room temp
1/4 cup packed light brown sugar
1/2 cup white granulated sugar
1 large eg
1 teaspoon vanilla extract
½ teaspoon baking soda
1 1/2 all-purpose flour
2 T coconut Oil
1 ½ cups semi-sweet chocolate chips
Peanut Butter Chocolate Chip Cookie Recipe Directions:
Step 1: With an electric mixer or by hand, mix the butter, Betsy’s Best Cinnamon Peanut Butter, brown sugar and granulated sugar together.
* If you don’t use salted butter Betsy recommends adding 1 tsp of Himalayan pink salt.
Step 2: Add oil, vanilla, salt (if needed) and egg and stir to combine.
Step 3: In a separate bowl add flour and baking soda to combine and add to butter mixture and stir until incorporated with an electric mixer or by hand.
Step 4: Stir in the chocolate chips.
Step 5: Bake at 350 degrees for 10 minutes or until golden brown.
Step 6: Let cool and Enjoy!!!