DirectionsStep1In a large bowl, use an electric mixer to beat the butter until light and creamy. Add in both sugars, then beat again until well combined. Add the nut butter and egg and mix with a whisk.Step2Sift in the baking powder and flour into the bowl and mix well with a whisk. Mix in your choice of toppings, then cover the bowl with plastic wrap or towel. Refrigerate for 2 hours or overnight.Step3When ready to bake, preheat the oven to 375°F. Line a cookie sheet with parchment paper or silicone baking sheets (I love using these).Step4Use a 1-inch cookie scoop to place balls of cookie dough on the prepared cookie sheet.Step5Bake for about 10 minutes until cookies are golden brown. Remove the cookie sheet from the oven allow the cookies to rest for 1 minute. Transfer the low-sodium cookies to a wire rack to allow them to cool completely…IngredientsIngredients1 stickUnsalted European Butter⅓ cupWhite Granulated Sugar (use Purecane baking sweetener for sugar-free)⅔ cupBrown Sugar (packed)¾ cupSalt-Free Nut Butter1 Egg1 ¼ cupsAll Purpose Flour2 teaspoonsNo Sodium Baking Powder1 cupMix-In'sFrom dwellbymichelle.comRecipeDirectionsIngredientsFeedbackThanks!Tell us more
Chocolate Chunk Cookies
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WebSep 19, 2022 · STEP 6: Using a medium cookie scoop (or approximately 2 Tablespoons) scoop dough onto ungreased cookie sheets, leaving about 2 inches in between dough …
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WebPreheat the oven to 350 degrees. Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, …
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WebPosition racks in the center and top third of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper. Sift the flour, baking soda, and salt into a …