PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN
GREAT...the name says it all.
Provided by KATHY
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
- Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
- Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
- Bake for 10 minutes.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 15.7 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 250 mg, Sugar 18.2 g
CHOCOLATE CHIP PEANUT BUTTER CHIP COOKIES
Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!!
Provided by Averie Sunshine
Categories Cookies
Time 5h
Number Of Ingredients 11
Steps:
- Brown the butter* (click that link and/or read the Notes below)
- Pour butter into a large mixing bowl, making sure to scrape the bottom of the saucepan with a spatula and transfer any browned bits (they have wonderful flavor) from the bottom of pan into the mixing bowl. Wait momentarily before adding the egg so you don't scramble it.
- Add the egg, sugars, vanilla, and whisk to combine.
- Add flour, cornstarch (keeps cookies soft) baking soda, salt, and stir to combine. Dough may seem crumbly yet oily, this is okay.
- Add the chocolate chips, peanut butter chips, and stir to combine.
- Using a 2-tablespoon cookie scoop, or your hands, form approximately 12 to 13 equal-sized mounds of dough, roll into balls, and flatten about halfway. Tip - Strategically place a chocolate or peanut butter chips on top of each dough mound for a visual pop.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 4 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet).
- Bake for about 10 to 11 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
Nutrition Facts : Calories 272 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 222 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
PEANUT BUTTER CHIP CHOCOLATE COOKIES
My best friend's mom made these when we were kids. They are the best cookies I have ever eaten, and I have yet to screw up a batch! Warning: you may be tempted to eat the entire recipe!!
Provided by Michelle Laverdiere
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.
Nutrition Facts : Calories 559.8 calories, Carbohydrate 63.5 g, Cholesterol 71.7 mg, Fat 28.4 g, Fiber 2.1 g, Protein 12.8 g, SaturatedFat 21.7 g, Sodium 396.8 mg, Sugar 42.3 g
CHOCOLATE CHIP PEANUT BUTTER COOKIES
Here's a different version of a traditional recipe. I love these soft peanut butter chocolate chip cookies. - Clarice Schweitzer, Sun City, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and sugars; beat in peanut butter, egg and vanilla. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Stir in chocolate chips. , Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° until golden brown, 10-12 minutes. Cool 1 minute before removing to a wire rack.
Nutrition Facts : Calories 310 calories, Fat 18g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 293mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.
EASY PEANUT BUTTER & CHOCOLATE CHIP COOKIES
These are a very easy cookie and don't take a lot of time either. Perfect for if you LOVE peanut butter and chocolate-they have great taste!
Provided by undertkr
Categories Drop Cookies
Time 15m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the first four ingredients until well combined.
- Add the chocolate chips and mix well.
- Place a spoonful of dough on cookie sheets and flatten just a little bit.
- Bake at 375 degrees for about 9-10 minutes.
Nutrition Facts : Calories 88, Fat 5.1, SaturatedFat 1.6, Cholesterol 5.2, Sodium 105.4, Carbohydrate 9.9, Fiber 0.7, Sugar 8.8, Protein 2.2
PEANUT BUTTER CHOCOLATE CHIP COOKIES
I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time.
Provided by HeatherFeather
Categories Drop Cookies
Time 30m
Yield 36-48 cookies
Number Of Ingredients 8
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).
Nutrition Facts : Calories 206.1, Fat 11.9, SaturatedFat 5.8, Cholesterol 23.9, Sodium 75.4, Carbohydrate 24.2, Fiber 1.2, Sugar 17.2, Protein 3.3
AMAZINGLY SOFT PEANUT BUTTER CHOCOLATE CHIP COOKIES
These are soooooo good! My boyfriend and I can't stop eating them. (Make sure not to over cook or they won't be soft.)
Provided by all4him
Categories Dessert
Time 25m
Yield 35-40 Cookes
Number Of Ingredients 11
Steps:
- Preheat your oven to 325 degrees Fahrenheit.
- Cream butter, peanut butter, and sugars together until smooth.
- Add eggs and vanilla, beat well.
- Stir in flour and baking soda until well combined.
- Mix in chips and nuts by hand.
- Using a cookie scooper or a spoon, scoop up 1 1/4 inch balls of dough and place 2'' apart on a greased cookie sheet. (For smaller cookies make smaller balls of course. Do not push them down.).
- Bake for 15 minutes or until cookies are firm around the edges but do not wait until the tops are brown.
- Tips:.
- Wait 3-4 minutes before transferring to wire rack to cool.
- You could use any kind of nuts you want and even switch up the chips.
- If you put the cookies into a zip lock bag place a piece of sandwich bread in with them to keep them soft.
PEANUT BUTTER CHOCOLATE CHIP COOKIES II
Peanut butter and chocolate chip cookies made with natural peanut butter and kosher salt.
Provided by Barb Gurley
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cream butter or margarine with brown sugar and white sugar. Add egg and vanilla. Mix well. Stir in peanut butter, baking soda, and salt. Make sure it is well blended. Add flour and chocolate chips.
- Drop teaspoons of cookie dough then flatten with fork slightly on greased cookie sheet. Bake for 5-6 minutes or until just showing a hint of brown on edges. Don't overcook. Let cool on cookie sheet for 5 -10 minutes. Then transfer to cooling rack.
Nutrition Facts : Calories 224.9 calories, Carbohydrate 20.4 g, Cholesterol 23.9 mg, Fat 15.1 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 5.7 g, Sodium 168.5 mg, Sugar 13.7 g
BEST PEANUT BUTTER CHOCOLATE CHIP COOKIES
These have remained a family favorite for years and I still make them, you may omit the chocolate chips but I like to add them in, also you may use 1/2 cup each butter and shortening if desired :)
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 18m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees F.
- Grease a cookie sheet.
- In a bowl, cream the butter, peanut butter and sugars together until light and fluffy.
- Add in eggs and vanilla; beat well until thoroughly combined.
- In another bowl combine flour, baking powder, baking soda and salt.
- Stir the dry mixture into the creamed until combined.
- Add/mix in mini chocolate chips.
- Chill dough for about 4 hours or overnight.
- Drop by tablespoonfuls onto cookie sheet.
- Bake for about 10 minutes, or until cookies begin to brown around the edges (try not to overbake!).
Nutrition Facts : Calories 152.1, Fat 8.6, SaturatedFat 3.7, Cholesterol 17.9, Sodium 136.1, Carbohydrate 17.5, Fiber 0.9, Sugar 11.2, Protein 2.8
CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES
These cookies are really chewy and addictive.
Provided by Kathy Bliesner
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
- Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 33.5 g, Cholesterol 25.7 mg, Fat 11.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 162.6 mg, Sugar 21.1 g
HEALTHY PEANUT BUTTER CHOCOLATE CHIP COOKIES
These will be THE LAST peanut butter chocolate chip recipe you try! YUMM. These taste really sinful, but they are actually healthy for you. I adapted this recipe from the classic nestle one. (shh...I think these are even BETTER) They are very thick, soft, and chewy cookies and I promise you that NO ONE will be able to eat just one. I hope you enjoy baking (and eating) these as much as I do.
Provided by ChardonianCook
Categories Drop Cookies
Time 38m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 14
Steps:
- Combine all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt together in a medium mixing bowl; set aside.
- Beat butters, sugars, applesauce, and honey on medium speed until creamy, about 3 minutes.
- Beat in egg and vanilla.
- Gradually beat in flour mixture, just until combined.
- Scrape down bowl (for flour buildup on the sides) and stir in chocolate chips.
- Set OVEN to 375ºF (If using dark or nonstick pan, lower temperature to 350ºF).
- Drop dough by rounded tablespoon onto ungreased cookie sheets.
- Bake 8-10 minutes or until edges are set but centers are still soft; cookies should NOT be browning yet.
- *optional: You can quickly chill dough or dropped cookie dough on baking sheets in the freezer 10-15 minutes before baking, for a thicker cookie.
- You can also position oven racks to top and bottom thirds of oven; halfway through baking, rotate cookie sheet top to bottom and front to back.
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