Description
A unique twist on a classic dessert, these cookies combine creamy peanut butter with melty chocolate chips, all cooked in a slow cooker for a tender, cake-like consistency.
Ingredients
Scale
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 cup Jif Creamy Peanut Butter
- 1 cup Granulated Sugar
- 1 cup Brown Sugar (packed)
- 1 large Egg
- 1 teaspoon Vanilla Extract
- ½ cup Milk Chocolate Chips
- ½ cup White Chocolate Chips
- 2 tablespoons Nonpareil Sprinkles
Instructions
- Grease the inside of a crockpot with cooking spray or line with parchment paper.
- In a large bowl, beat peanut butter, granulated sugar, brown sugar, egg, and vanilla until smooth.
- Fold in flour, baking powder, and salt until just combined; do not overmix.
- Stir in milk chocolate chips and white chocolate chips.
- Pour dough into the crockpot, cover, and cook on Low for 2 hours.
- Remove lid, sprinkle with nonpareils, and let cool for 30 minutes before slicing.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 200
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Store leftovers in an airtight container at room temperature for up to 3 days. Refrigerate if the weather is humid. Reheat in the microwave for 10 seconds to restore softness.