Rye & Peanut Butter Chocolate Chip

Emily Woody


62 g Soft White flour

62 g Rye flour

1/2 tsp baking soda

1/8 tsp salt

114 g unsalted butter

150 g peanut butter

140 g brown sugar

1 egg

1 tsp vanilla extract

60 g chocolate chips



Preheat the oven to 350.

Whisk together dry ingredients.

Cream the butter, sugar, peanut butter and vanilla.

Add the egg and mix thoroughly, then add half of the dry ingredients to the wet and mix until just combined.

Add the remaining dry ingredients and chocolate chips and mix.

Chill the dough for 30 - 45 min or until it is more firm and easier to scoop.

Use a small cookie scoop or spoon to drop the cookies onto a parchment-lined cookie sheet.

Keep the cookies in the fridge until the oven is preheated.

Bake for 9 - 12 minutes, removing from the oven while the centers are still soft.

Let the cookies cool completely before moving them off of the pan.

Happy Baking Chef!

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