PCP Cookies

The Art Institute of Charlotte Freshman chef Callie Hathcock

Dip & Devour Peanut Butter Melts
Praline Pecans

15 minutes

15 minute

SERVINGS: about 24 cookies

5 oz. Dip & Devour Peanut Butter Melts
5 oz. Praline Pecans
2 ¼ cups all-purpose flour
1 tsp. baking soda
1 1/2 tsp. cornstarch
1/2 tsp. salt
3/4 cup brown sugar
1/2 cup sugar
3/4 cup unsalted butter, melted
1 large egg
1 tbsp. vanilla extract
1 cup milk chocolate chips

In a large bowl, sift the flour, baking soda, cornstarch, and salt together. In a separate bowl, mix the brown sugar, regular sugar, and melted butter. Whisk until the sugars have melted in the butter. Add the egg and whisk. Finally, add the vanilla extract. Pour the wet ingredients into the dry and use a spoon to combine the ingredients. Fold the chocolate chips in. When ready to bake the cookies, pre-heat the oven to 325°. Wrap the Dip & Devour Peanut Butter Melts and Praline Pecans into the cookie dough. Bake for 13-15 minutes. Place on cooling rack to cool.

Tags: Art Institute, brown sugar, chocolate, Dip & Devour Peanut Butter Melts, fall recipe, praline pecans, recipe, vanilla

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