Ingredients: Granulated Sugar, Semi-sweet chocolate chips (Sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Soy Lecithin (an emulsifier), Vanilla. Allergy Information: Manufactured on shared cold equipment with milk-containing products. Milk may be present. This is not a Kosher matter, Brown sugar, Gluten Free baking flour (Garbanzo Bean Flour, Potato Starch, Tapioca Flour, Whole Grain Sweet White Sorghum Flour, Fava Bean Flour. **Gluten Free), baking powder, baking soda, cornstarch, salt, peanut butter chips (Partially Defatted Peanuts, Sugar, Hydrogenated Vegetable Oil (palm kernel oil, soybean oil), Corn Syrup Solids, Dextrose, Reduced Protein Whey (milk), contains 2% or less of: Palm Kernel Oil, Salt, Vanillin, Artificial Flavor, Lecithin (soy). Contains: Peanuts, Soy & Milk Ingredients.)

Made with Bioengineered Ingredient(s).

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs. Our utensils are sterilized continuously, but there remains the risk of cross-contamination. As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need to add:

1.5 Sticks butter, softened

1.5 tsp vanilla extract

1 XL egg

3/4 cup BD Peanut Butter

Instructions:

Preheat oven to 350 F.

Beat softened butter with Peanut Butter until it is incorporated. Add vanilla and eggs, one at a time.

Slowly add the dry ingredients until it is just incorporated.

Take 1 ½ tablespoonfuls and form into a ball, placing on baking sheet with parchment paper. Flatten the balls with a fork, maintaining a distance of 2 inches apart. Bake for 10 to 12 minutes. Edges should be brown and the centers slightly puffed. Remove from the oven, transfer to a cooling rack.

Can be stored in an airtight container for 4 days.

Yields 24 cookies