PCP Cookies

CHEF
The Art Institute of Charlotte Freshman chef Callie Hathcock

TROPICAL FOODS INGREDIENT
Dip & Devour Peanut Butter Melts
Praline Pecans

PREPARATION TIME
15 minutes

COOKING TIME
15 minute

SERVINGS: about 24 cookies

INGREDIENTS
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

INSTRUCTIONS
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.