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    Home • Recipes • Quick Easy Recipes

    Peanut Butter Chocolate Chip Cookies

    Published: Sep 7, 2023 · Modified: Sep 21, 2023 by Jill Colonna63 Comments

    Jump to Recipe Print Recipe

    Easy, healthier recipe for the ultimate melt-in-the-mouth peanut butter chocolate chip cookies, reduced in sugar. Texture-wise they are crisp yet soft rather than chewy with a subtle saltiness that makes them irresistible.

    golden brown cookies cooling on a wire tray with a pile of chocolate chips

    Simple Peanut Butter Chocolate Chip Cookies

    These are the most simple yet delicious cookies, inspired by my kids. Apparently what I was making wasn't simple enough. Was I some kind of Bree or something? Make that French Brie (that sounds cheesy).

    After 'hanging out' chez les amis ('playing' was banned a while back from our silly parent vocabulary), our kids described what they had enjoyed at various friends' homes. "You know, Maman, they made the most incredible cookies. They put chocolate chips in them - and peanut butter! Why don't we ever make them?"

    I could feel myself standing to my full height. After constantly testing French pastry recipes for my second book, Teatime in Paris they'd had constant homemade French cakes from éclairs, financiers, crêpes, tarts, macarons and ice creams.

    After all that, they wanted the simplest peanut butter cookies with chocolate chips.

    rows of golden cookies cooling on a rack

    How do you Make Simple Peanut Butter Cookies Better?

    So, that being said, I set about making the simplest, best ever peanut butter cookies. How could simple peanut butter cookies be even better? Firstly, use the best quality ingredients you can find.

    Use good unsalted butter (best is French or European butter 82% - see more under baking tips and FAQs) and the best crunchy peanut butter. Use your favourite brand (e.g. Jif in the USA). In France, I prefer to buy the natural kinds with no added salt or sugar.

    A few years ago, peanut butter wasn't something the French normally kept in their store cupboards but the choice of healthy brands is much better in supermarkets and health food stores.

    various brands of peanut butter jars, with sugar and extra oils added to some brands
    choose a peanut butter brand without added sugar and extra oils that aren't peanut

    Healthy Peanut Butter

    There's always a great choice of peanut butter at the supermarket. Although it's tempting to stick with familiar brands, read the labels first to pick the best and healthiest products.

    Whether you choose crunchy or smooth, it's the same. We prefer crunchy just for the extra texture. Most importantly, avoid those that add sugar in the ingredients. Likewise, avoid those that include extra oils - peanuts contain enough natural oil already.

    Even better, make your own by simply mixing unsalted, grilled peanuts in a food processor. Mine is currently broken so I'm looking into a new machine!

    stirring a jar of crunchy peanut butter next to all the cookie's French ingredients

    Best Peanut Butter Tip:
    Ensure you stir natural peanut butter well first, as the natural peanuts and their oil separate in the jar.

    Does More Butter Make Cookies Softer?

    Adding more butter makes these peanut butter chocolate chip cookies slightly softer on the inside. However, they also have a delicious outer crispy texture. The particularly buttery taste means they are a bit like shortbread or softer French sablé cookie (see my recipe for salted butter biscuits, Palets Bretons).

    What's more, they just so happen to be a little addictive with the slight addition of salt as a lovely surprise hidden inside.

    rows of golden chocolate chip-studded cookies cooling

    Why do you Press Peanut Butter Cookies with a Fork?

    By pressing the peanut butter cookies with a fork to flatten them slightly, this will make the cookies even crispier on the outside.

    Just press them directly on the tray before baking or flatten them lightly with your fingers.

    Is it Better to Brown Butter in These Cookies?

    While browning butter makes French financier cakes so much better tasting, these cookies don't need browned butter. Instead, I add a little light brown or cane sugar.

    If you like your cookies with a more toasted flavour, then go for a darker brown sugar such as coconut flower sugar. What's more, this kind of sugar is so strong in flavour that the amount can be further reduced.

    Why are my 3 Ingredient Peanut Butter Cookies Falling Apart?

    I'd suggest you add more ingredients as in this recipe below. Using just 3 ingredients will not only risk making them hard but your cookies will have much less flavour.

    Their taste is so much better with the extra butter, the two different sugars and good quality dark (bittersweet) chocolate chips - not to mention best quality peanut butter! I use a little less flour than in most recipes and add the baking powder to lighten them up and make them extra fluffy.

    The egg also helps bind the whole lot together but the addition of a little salt and vanilla extract/powder just give them the best taste ever. So that gives these cookies with a whopping 10 ingredients! But believe me, it's worth it.

    Peanut Butter Chocolate Chip Cookies Recipe

    There's no need to use an electric mixer. The children wanted a hands-on approach, which is much more fun plus gives a little arm workout as after-school sport! However, if you have a hand or stand mixer, then use it.

    ingredients to make the cookie dough with flour, dark chocolate chips, vanilla powder, an egg, butter, peanut butter, baking powder, brown and white sugar

    Ingredients and Step-by-Step Instructions

    First take the butter out of the fridge to soften it up a bit for about 15-20 minutes. This will make creaming the butter and sugars so much easier - and make a lighter texture too.

    Try to avoid melting the butter but if you do, then chill the dough in the fridge before baking.

    beating together butter and sugar with a wooden spoon

    Cream together the butter and both sugars until light and creamy - either beat by hand using a wooden spoon or mix together using an electric hand or stand mixer.

    spoonful of natural, healthy peanut butter over a mixing bowl

    Add the peanut butter, stirred well from the jar. The better the quality, the better the cookies! A good indicator is no sugar or added oils in the jar's ingredients. Ideally, it should just contain the peanuts themselves, which are naturally oily.

    Add an egg and vanilla extract or powder (please avoid synthetic vanilla aromas).

    a good pinch of flower salt in the hand before adding to the peanut butter cookie dough mixture
    Adding an extra good pinch of fleur de sel flower salt

    We like ours with an extra good pinch of flower salt (fleur de sel in France) in the dough, although this is entirely optional if you prefer without or just add less. Maldon or Celtic sea salt are the best equivalents of French fleur de sel.

    ingredients to make peanut butter chocolate chip cookies together in a bowl

    Add the flour, baking powder and chocolate chips and stir well to combine until smooth. Line a couple of baking trays with either a silicone mat or baking parchment.

    spacing out dough to make peanut butter chocolate chip cookies

    Space out the cookie dough well apart as they will spread while baking.

    Either leave them in little mounds for a softer cookie or press down slightly with your hand or fork for a more crispy cookie. Bake for 10-12 minutes or until your preferred golden crispiness.

    rows of cookies cooling on wire tray, studded with dark chocolate chips

    Enjoy! They're melt-in-the-mouth, not too sweet, have an appealing saltiness to them, and they're rather compulsive eating - a bit on the same lines as these sesame tuiles.

    Love peanut butter? Then you'll love the taste of black sesame ice cream.
    Try it and discover the similar taste sensation.

    cookies cooling on a rack with chocolate chips

    Crunchy Peanut Butter Chocolate Chip Sablé Cookies

    Jill Colonna
    Easy, healthier recipe for the ultimate melt-in-the-mouth peanut butter chocolate chip cookies, reduced in sugar. Texture-wise they are crisp yet soft rather than chewy with a subtle saltiness that makes them irresistible.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 12 minutes mins
    Total Time 27 minutes mins
    Course Party Food, teatime
    Cuisine American, British
    Servings 30 cookies
    Calories 278 kcal

    Ingredients
      

    • 125 g (4.5oz/ ½ cup) butter, unsalted softened*
    • 50 g (2oz/ ¼ cup) sugar
    • 25 g (1oz/scant 2 tbsp) light brown sugar cane or coconut flower sugar**
    • 1 egg organic
    • 100 g (3.5oz/ ½ cup) crunchy peanut butter or smooth/creamy
    • good pinch salt (fleur de sel) Maldon or Celtic salt
    • ½ teaspoon baking powder
    • 110 g (4oz/ 1 cup) plain (all-purpose) flour
    • ¼ teaspoon vanilla extract or vanilla powder
    • 100 g (3.5oz/ â…” cup) dark chocolate chips

    Instructions
     

    • Preheat the oven to 180°C/160°C fan/360°F/Gas 4 and line a couple of baking sheets with baking parchment or silicone mat.
    • In a large bowl, cream together the butter* and sugars** with a wooden spoon or sturdy spatula until the sugar has disappeared and the mix is pale and creamy (or mix with an electric mixer).
      Gradually add in the rest of the ingredients, mixing well. (The dough can be frozen at this point if you don't use all of it.)
    • Spoon out small portions of the mixture onto each baking sheet, leaving a good gap in between each as they spread out.
      If you like cookies slightly crispy on the outside, then flatten them slightly with a fork. Otherwise leave them as little mounds to make them a little softer. Bake for 10-12 minutes or until golden.
    • When cooled, transfer the cookies to a wire rack.

    Notes

    * Soften the butter slightly to initially cream with the sugar. This makes the cookies' texture lighter rather than with melted butter. If you do melt the butter, then chill the dough before baking, otherwise with this recipe it's not necessary.
    ** Using a little light brown cane sugar or coconut flower sugar adds that extra crunch to the texture. Otherwise use 75g/3oz of one kind only.
    The uncooked dough is ideal for freezing for up to a month.
    Store in a cookie jar or airtight tin box for up to 2 days (if you can!) We prefer enjoying them on the day of baking and cooking the dough only as necessary. So keep some dough (up to 2 days) in the fridge and bake when ready. 
    278 calories for a serving of 3 cookies each.
    Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide. 
    Keyword peanut butter chocolate chip cookies, peanut butter cookie recipe, peanut butter cookies

    This recipe was first published February 27 2012 but is now completely updated - and it's finally possible to leave a rated review!

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    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl

    Meet Jill Colonna

    Jill is both Scottish and French and author of the book and blog, Mad About Macarons since 2010. Here she shares over 30 years of experience of living the healthy food life with her French family in Paris - via easy recipes and local food guides in France.

    More about Jill

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    1. Chrissy

      February 14, 2022 at 1:45 pm

      5 stars
      So easy to make, healthier and hits the spot!

      Reply
      • Jill Colonna

        February 14, 2022 at 5:04 pm

        Thanks Chrissy - glad you like them!

        Reply
    2. Julie Colonna

      March 18, 2019 at 3:19 pm

      5 stars
      I may not be a kid anymore, but now I'm making those cookies at university. They are GREAT - even with a ridiculous oven! Love you mum x

      Reply
      • Jill Colonna

        October 08, 2019 at 1:54 pm

        This has to be the best comment EVER! Thanks Julie. Feels like we're still making them together x

        Reply
    3. Hester @ Alchemy in the Kitchen

      March 18, 2012 at 10:58 am

      Hahaha! My mother used to slave over a hot oven making all sorts of wonderful desserts for us as kids and we'd crave shop-bought pineapple layer cake (bleaugh!)

      I have to say, I share your children's weakness for peanut butter and chocolate chips - these are on the baking schedule next week. Great pics too, Jill. Hx

      Reply
    4. Cucina49

      March 07, 2012 at 6:35 pm

      It's so funny that your children want cookies when they've had choux buns and other fancy French pastries--as a child, I was just the opposite! These cookies look perfect, tender in the middle and crunchy around the edges.

      Reply
      • Jill

        March 07, 2012 at 8:39 pm

        Can totally hear you! I think it had something to do with the 60s generation...well that's what I'm blaming it on, anyway 😉

        Reply
    5. Lora

      March 02, 2012 at 2:28 am

      Some of the best recipes are improvised and some of the loveliest memories are made in the kitchen with our families.

      Reply
      • Jill

        March 03, 2012 at 9:20 pm

        The memories are the best part, Lora - too true. J xo

        Reply
    6. Janet Ledger McCord

      March 01, 2012 at 12:06 am

      I see you're in France but just in case you were wondering or are back in the UK my husband has been able to find me pretzels in Lidl. Do you have Lidl in France? I'm an American living in Scotland so I'm just the opposite, I prefer my recipes in cups! I grew up with peanut butter cookies and I have trouble finding chocolate chips here too. I was surprised that friends and family here were just getting into peanut butter. My granny had the "magic refrigerator". No matter what time of day or when you stopped by she would start pulling out food and pretty soon the table was groaning. She always baked something, too, every day because Grandpa liked his desserts. Enjoyed the recipe! Janet

      Reply
      • Jill

        March 01, 2012 at 9:12 am

        I like the sound of your granny's refrigerator. I have vivid memories of my granny's larder - a huge walk-in Aladdin's cupboard in her kitchen. She used to tell us to go and get something in the 'scullery'. Thanks for reminding me! Yes, we have Lidl in France, Janet.

        Reply
    7. FreeSpiritEater

      February 29, 2012 at 6:08 pm

      I'm not a huge peanut butter fan, but when it's combined with chocolate in a cookie like this, I can't help but fantasize about it.. Those photos are creating some serious cravings lol Congratulations on Top 9 Jill!! Well done! Sending you lots of air hugs and kisses <3

      Reply
      • Jill

        February 29, 2012 at 6:27 pm

        Bravo to YOU on Top9. So proud to be with you today.

        Reply
    8. Daisy@Nevertoosweet

      February 29, 2012 at 5:59 pm

      These cookies look amazing 🙂 I know my best friend would love some ~ thanks for sharing and congratulations for making it to Top 9!

      Reply
    9. Elyse @The Cultural Dish

      February 29, 2012 at 3:58 pm

      Mmm I love these types of cookies! Delicious!

      Reply
    10. Liz

      February 29, 2012 at 12:25 pm

      You are a FABULOUS Mum!!! I know the girls were thrilled with these wonderful cookies...and how I giggled at the comments from both your daughters and your own mum...priceless 🙂 And thanks so much for the mention, my friend...along with a big congratulations for the Top 9 today! Hooray~

      PS...my oldest(25 y/o)sent me a text with a link to a cookie recipe yesterday...LOL. You'll be getting requests for many years to come!

      Reply
    11. Becky

      February 29, 2012 at 12:05 pm

      Your cookies are gorgeous, and delish! I'm sure that your kids had a ball making these. I grew up on these cookies, and so did my kids. Baking with kids is so much fun.

      Congrats on the Top 9 today!

      Reply
    12. Baker Street

      February 29, 2012 at 10:14 am

      i always divide my batter in half and add chocolate chips to one part. its undeniably delicious. your cookies look great. crisp on the edges, just how i like it.

      Reply
    13. Manu

      February 29, 2012 at 5:43 am

      OOOHHH MY! Can I have a couple to go with my cup of tea please??? Great job girls!!! :-))))) And beautifl pictures Jill! <3

      Reply
    14. Ann

      February 29, 2012 at 4:41 am

      I have recently discovered the joy of chocolate chips in peanut butter cookies...I honestly don't know why I didn't know about this before, but life has been a wee bit happier since!

      Reply
    15. Lillian

      February 29, 2012 at 3:59 am

      That's so funny your kids wanted plain ol' peanut butter cookies - I'd much prefer your macarons and choux! =P These look great - pb & chocolate is the perfect combo.

      Thanks for the mention - next time, you can try it with the jam. 😉

      Reply
    16. Paula

      February 29, 2012 at 2:40 am

      I'm with the kids...let's tear down these cookies stacks and get to eating them! Look delicious!

      Reply
    17. 5 Star Foodie

      February 29, 2012 at 2:37 am

      I would love to eat that whole stack if I could!!!

      Reply
    18. Kim Bee

      February 29, 2012 at 1:24 am

      Your stack of cookies looks like the Waverly symbol at the bottom of the screen. Lol. Looks delish. I want 20, like asap!

      Reply
      • Jill

        February 29, 2012 at 9:46 am

        Haha - never thought of that! Good one, Kim.

        Reply
    19. Amrita

      February 28, 2012 at 10:10 pm

      Good old elbow grease is perfect for when you've got your kids helping you, makes them feel like they really worked hard on them 😉 And it's interesting how we inherit qualities from our mums/dads/grandmoms/grandpas. Only when someone points them out do we realize who we're turning into 🙂 And I actually love that. Because I see myself becoming more like my mom and grandmom, in certain instances.

      Reply
      • Jill

        February 29, 2012 at 9:46 am

        You said it, Amrita. Sometimes it's scary to hear it, though...

        Reply
    20. Juliana

      February 28, 2012 at 9:06 pm

      Jill, these peanut butter cookies with chocolate chips look great, and reading your description just make me want to try one...salty and slightly crunchy...
      Such a fun time in the kitchen with the kids...hope you are having a wonderful week 🙂

      Reply
      • Jill

        February 29, 2012 at 9:47 am

        Thanks so much, Juliana. Having a super week - going so fast and already about to take my parents back to the airport!

        Reply
    21. All That I'm Eating

      February 28, 2012 at 7:21 pm

      These sound brilliant, I'm yet to bake anything with peanut butter in and you've made me crave it! It's lovely that your kids wanted the 'hands on' approach to making them!

      Reply
      • Jill

        February 29, 2012 at 9:47 am

        Wish they'd approach stacking the dishwasher with the same approach, lol.

        Reply
    22. Liam @ "Is Butter A Carb?"

      February 28, 2012 at 1:30 pm

      Please come back to Glasgow and make me cookies and macarons all the time. 😉

      Reply
      • Jill

        February 28, 2012 at 1:33 pm

        See you on 10th March at the Mitchell Library. I'll be there 11am making macarons - don't know how without a kitchen but I'll work that one out!

        Reply
    23. parisbreakfast

      February 28, 2012 at 10:06 am

      BTW:
      you can easily make yr own peanut butter by putting roasted peanuts in the blender and voila
      Easy peasy and no excess sugar
      http://parisbreakfasts.blogspot.com/2011/09/le-beurre-de-cacahuete.html

      Reply
      • Jill

        February 28, 2012 at 11:28 am

        That means the kids will have to eat extra peanut butter. Good idea, though, Carol!

        Reply
    24. parisbreakfast

      February 28, 2012 at 10:03 am

      AH HA!
      You will have to read 'French Children Do Not Throw Food' (the Brit title of 'Bringing Up Bebe')
      You can browse it at WHSmith.
      French children bake EVERY weekend according to Druckerman.
      AND they are not allowed to eat the raw dough or eat any of their baking UNTIL it is Gouter time(4:30PM).
      That way they learn independence, patience and how to deal with frustration.
      I am currently looking for French adoptive parents since I have none of those sparkling qualities.
      So let the baking begin!
      voila xxcarolg

      Reply
      • Jill

        February 28, 2012 at 11:28 am

        Aha. Am I turning French? Too funny. Do they say anything about bringing up your children to respect the 24-hour waiting line for macarons to mature to perfection? 😉
        Mine don't bake every weekend, tisk, tisk. They're always too busy with other activities so it's a holiday sport.

        Reply
    25. Nami | Just One Cookbook

      February 28, 2012 at 4:28 am

      Making cookies must be a piece of cake for you compared to choux buns, éclairs, financiers, chocolate fondants, pancakes, crêpes! =D Sometimes all kids want is something different once in a while. Your cookies look really delicious Jill! I love how you made the tall tower!

      Reply
    26. Amy @ FragrantVanillaCake

      February 28, 2012 at 3:55 am

      Delicious looking cookies Jill! Funny that your kids beg for them though, I would LOVE all the stuff you are always making ;)! Peanut butter and chocolate are such a heavenly combination, I bet your kids ate them up in no time :)!

      Reply
    27. Marsha @ The Harried Cook

      February 28, 2012 at 2:40 am

      I am not a fan of peanut butter in cookies, but even I am tempted to try these! They look lovely and you are a pro-stacker, Jill! Nobody stacks delicious treats like you do 🙂 Gorgeous pictures!

      Reply
    28. Happy When Not Hungry

      February 28, 2012 at 12:47 am

      I love that you used crunchy peanut butter. Yum!

      Reply
    29. Laz

      February 28, 2012 at 12:12 am

      Look at Natie with the clever comment! I am not much of a sweets eater but I love me some cookies. I'll take 2 dozen.

      Be well

      Reply
      • Jill

        February 28, 2012 at 5:30 am

        Thanks, Laz. I also love her "leaning tower of deliciousness"!

        Reply
    30. Janet@FCTC

      February 27, 2012 at 10:03 pm

      Hmmm, I don't even like peanut butter cookies but this sounds great, Jill! I have some crunchy peanut butter that my boys have decided they don't like, so I know what to use it in now 🙂

      Reply
      • Jill

        February 28, 2012 at 5:32 am

        Too funny, Janet. I didn't think I'd like them either but it's on the list to make again!

        Reply
    31. Choc Chip Uru

      February 27, 2012 at 8:53 pm

      What beautiful photography - you take a traditional recipe and renew it every time 😀
      Looks delicious!!!

      Cheers
      Choc Chip Uru
      Latest: Marbled Muffintopcookiecake Hybrid

      Reply
      • Jill

        February 28, 2012 at 5:31 am

        Thanks so much. It's what I do, I guess.

        Reply
    32. Vicki Bensinger

      February 27, 2012 at 7:52 pm

      Ooh there's nothing like having a Reese's in the form of a cookie. These sound delicious. I bet they'd taste sensational dipping 1/2 the cookie in melted chocolate then left to harden. Yum.

      Sounds like you'll be taking up more than just macaron baking for a bit. Baking with my kids was always theist fun. Enjoy it while you can. Mine are now 22 and 26.

      Reply
      • Jill

        February 28, 2012 at 5:29 am

        Don't the kids grow up so fast? Great idea on dipping them half in chocolate. I've done it with macs but why didn't I think of that for a cookie? Cheers, Vicki.

        Reply
    33. The Chocolate Priestess

      February 27, 2012 at 6:17 pm

      Two of my favorite flavors in your cookies. Thanks for the recipe.

      Reply
      • Jill

        February 28, 2012 at 5:27 am

        I would never have thought I'd like them too, Priestess!

        Reply
    34. Grubarazzi (@Grubarazzi)

      February 27, 2012 at 5:43 pm

      These look super fantastic. I would eat a dozen of them. A classic cookie 🙂

      Reply
      • Jill

        February 28, 2012 at 5:27 am

        I wanted a dozen but the kids got there first. I'm too slow off the mark.

        Reply
    35. Emily @ Life on Food

      February 27, 2012 at 5:24 pm

      I love the story - its a classic for both generations. Great cookies although I love your other delicious creations as well. The bubbly in the background is a nice touch 🙂

      Reply
      • Jill

        February 28, 2012 at 5:26 am

        Merci - yes, the Champomy is kids' champagne in France: just sparkly apple juice, although I am also partial to the other kind 😉

        Reply
    36. Tina@flourtrader

      February 27, 2012 at 5:03 pm

      Classic flavors in one cookie-yum!These are a great one for the cookie jar. Your teamwork really turned out a tasty looking cookie too. Also, sounds like you and the kids had a fun afternoon in the kitchen.
      Thanks for the mention here also, sweet friend. Happy Monday!

      Reply
      • Jill

        February 28, 2012 at 5:25 am

        Thanks so much for the inspiration, Tina. We had such a wonderful time in the kitchen. Happy times.

        Reply
    37. Eva Toneva

      February 27, 2012 at 4:51 pm

      Extremely delicious and memorable styling! 🙂

      Reply
      • Jill

        February 28, 2012 at 5:24 am

        Thanks so much, Eva. Means so much coming from a real stylist!

        Reply
    38. Claudia

      February 27, 2012 at 4:07 pm

      Oh my those look perfect! If you're going to do chocolate chips (and I don't mind) do them right! Love the segue from "playing" to "hanging out." Growing up - but you don't leave chocolate chips behind.

      Reply
      • Jill

        February 27, 2012 at 4:50 pm

        Or chips, for that matter, Claudia 😉
        Yep, if I mention, come around to play the look is thrown. Oops...

        Reply
    39. Natalie

      February 27, 2012 at 3:45 pm

      The leaning tower of deliciousness!

      Reply
      • Jill

        February 27, 2012 at 4:49 pm

        Love it, Natalie.

        Reply

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    Mad About Macarons

    Scared to make the first move to make macarons? Jill shares all the tips and step-by-step instructions in her bestselling recipe book (also in Dutch, Spanish and Hungarian). It has inspired many now-professional macaron bakers since 2010!

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