Addictive Chocolate Peanut Butter Cookies Food

5-INGREDIENT PEANUT BUTTER CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine peanut butter, egg, stevia sweetener, cocoa powder, and vanilla extract together with a mixer or food processor. Roll dough into 1-inch balls. Place 1 to 2 inches apart on an ungreased baking sheet. Flatten balls with a fork.
• Bake in the preheated oven until edges are set, about 10 minutes. Let cool on the baking sheet for 10 minutes.
• Line a tray with waxed paper. Transfer cookies to tray until cooled to room temperature, about 15 minutes, then refrigerate for 30 minutes.

~ ADDICTIVE PEANUT BUTTER COOKIES ~ CHEWY GOOD!

Steps:

• 1. Preheat oven to 350 degree F. In a large bowl, cream together the shortening, sugars, eggs and vanilla extract. Beat in peanut butter. Beat in flour, dough should be stiff, not sticky.
• 2. Scoop 1 1/2 tsp sized pieces of batter and roll into balls. Place on ungreased baking sheets, about 1 inch apart. Either dip the back of fork into sugar or water and press cookie with the back of fork.
• 3. Bake for 10 - 12 minutes. Remove from sheet pan to cool. Store in covered container. Note: to make your own self rising flour - for each cup of flour sift together the flour, 1/4 tsp salt and 1 1/2 tsp baking powder.

DOUBLE CHOC PEANUT BUTTER COOKIES

Steps:

• Heat the oven to 180c/160 fan/gas mark 4 and line two baking trays with parchment. Using a food mixer or electric whisk beat the butter and sugar together until light and fluffy. Add in the egg and whisk to combine then beat in the flour, cocoa powder, salt and chocolate chunks until fully incorporated. Using a spoon swirl the peanut butter through the cookie dough.
• Scoop the dough into 12 large cookies onto the two trays using a dessert spoon, leaving plenty of room between each cookie as they'll spread. Bake in the oven for 9-10 mins until still soft and melty in the middle. They will look underbaked but will harden once cool. Drizzle over the melted milk chocolate and top with a few chopped peanuts and a pinch of flaky sea salt. Serve with a glass of milk for dunking.

BISQUICK PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Mix the first two ingredients.
• Add the Bisquick and chocolate chips. If the dough is very sticky, add a little more Bisquick.
• Roll the dough into balls.
• Roll the balls in sugar.
• Place the balls on a baking sheet and flatten them with a fork.
• Bake the cookies for 10-15 minutes. They should be light brown when they are finished.

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl beat butter, peanut butter, sugar, brown sugar and eggs on medium speed until well mixed.
• Stir together flour, baking soda, and salt; gradually add to butter mixture, until well blended. Stir in cocoa.
• Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake for 8-10 minutes.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F.
• Have ready at least 2 baking sheets lined with parchment paper.
• Cream butter until smooth.
• Add peanut butter and both sugars and beat until combined well.
• Add egg and beat well.
• Stir in flour and baking soda gradually until well combined.
• Stir in chocolate chips by hand.
• Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
• Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
• Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
• Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
• Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
• These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).

CHEWY PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.
• In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
• Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.