- 170 g peanut butter
- 75 g soft butter
- 65 g sugar
- 75 g Sweet Nature Brown Cane Sugar
- 1 egg
- 105 g Küchenmeister Spelt Flour T630
- 2 g baking powder
- 1 g salt
- 50 g chocolate chunks (optional)
Preheat oven (electric 190°C / circulated air 170°C) Line two baking sheets with parchment paper.
Place the butter and the peanut butter in a bowl and cream together. Add the sugars and mix until well combined. Add the egg and mix again. Combine together the flour, baking powder and salt und fold it into the dough. Form balls out of the dough, and place on the baking sheets leaving a 4 cm between each cookie. Using a fork, gently flatten the cookies and bake the trays one after another for ca. 10-15 minutes. Remove the cookies from the oven, allow to cool briefly on the trays, before transferring to a wire rack to cool completely.