Chocolate Chunk Peanut Butter Cookies Food

PEANUT BUTTER-CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
• Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

Steps:

• Cream the butter and peanut butter together until fully incorporated.
• Add the sugars and cream on medium speed.
• Add the egg and vanilla and mix until completely incorporated.
• Add the flour and baking soda, mix until no white remains, then add the chocolate and mix on low just until everything comes together.
• Drop by teaspoonfuls onto parchment-lined baking sheets.
• Bake at 350° for 9 minutes or until golden brown.

PEANUT BUTTER-CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl; set aside.
• Beat butter, peanut butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate and peanuts. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
• Bake 9 to 11 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks to cool completely.

PEANUT BUTTER CHOCOLATE CHUNK BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, white sugar, and brown sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla extract into the butter mixture. Add peanut butter and beat until incorporated.
• Sift flour and baking soda together in a separate bowl; mix into the butter mixture. Fold chocolate chunks into the mixture.
• Spread the batter into a 13x9-inch baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool completely before cutting into squares.

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350°F Combine flour, baking soda and salt in small bowl.
• Beat peanut butter, butter, sugars, and vanilla in a large mixing bowl until creamy.
• Beat in eggs.
• Gradually beat in flour mixture.
• Stir in chocolate chips and peanuts.
• Drop by rounded tablespoon onto ungreased baking sheets, press down slightly.
• Bake for 9-12 minutes or until golden brown.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

CHOCOLATE CHUNK-PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a stand mixer cream together the butter, peanut butter, sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla, mix to combine.
• In a small bowl whisk together the peanut flour, salt, and baking soda. Add the mixture to the creamed butter mixture and mix on low speed until just smooth. Add the chocolate pieces and mix on low until just combined.
• Use a 2-ounce scoop to portion out the cookies or use a spoon and then roll the dough in your hands to make it round. Sprinkle the cookies with sugar and flatten with the tines of a fork to create the classic cross hatch pattern.
• Bake for about 8 to 10 minutes, making sure they are set, but not quite dry in the center. Cool on a rack.

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

Steps:

• For the peanut butter filling: Line 2 regular baking sheets and 1 smaller one with parchment paper.
• Whisk together the peanut butter and confectioners' sugar in a medium bowl until smooth. Using a tablespoon scoop, portion into 18 rounds and place them on the small parchment-lined pan. Put them in the freezer to firm up, at least 20 minutes.
• Preheat the oven to 375 degrees F.
• For the cookie dough: Meanwhile, in the bowl of an electric mixer fitted with a paddle attachment, cream together the brown sugar, butter and granulated sugar until nice and combined, about 2 minutes. Add the vanilla and egg and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
• In a separate bowl, stir together the flour, coffee granules, baking soda, baking powder and salt. Add the dry ingredients to the mixer gradually, mixing on low until totally incorporated. Stir in the chocolate chunks.
• Scoop the cookie dough into eighteen 2-tablespoon portions and with your palm, flatten each scoop into a disc.
• Place one peanut butter round in the center of a dough disc. Bring the edges of the dough around the peanut butter round and enclose completely. Roll to ensure all the peanut butter is covered. Flatten with your palm, creating a disc shape once again. Repeat with the remaining peanut butter rounds and dough discs. Split the finished discs between the 2 lined baking sheets.
• Bake until the cookies are golden brown, 10 to 11 minutes. Transfer the cookies to a cooling rack and allow them to cool slightly before eating, 5 to 7 minutes.

PEANUT BUTTER CANDY-TOPPED BROWNIES

Steps:

• Heat oven to 350°F (325° for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 1/4 cup of the peanuts. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
• In small bowl, mix frosting and peanut butter until blended. Spread on top of brownie. Sprinkle remaining 1/4 cup peanuts over top.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds. Stir; continue to microwave in 15-second intervals until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Sprinkle candies over top.
• Cut into 4 rows by 4 rows. Store loosely covered at room temperature.

PEANUT BUTTER COOKIES WITH CHOCOLATE CHUNKS

Steps:

• Mix flour, oats, baking soda and salt in medium bowl. Using electric mixer, beat peanut butter, brown sugar, butter, honey, egg and vanilla in large bowl until well blended. Stir dry ingredients into peanut butter mixture in 2 additions. Stir in chopped chocolate. Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.
• Preheat oven to 350°F. Butter 2 heavy large baking sheets. With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4-inch-diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart. Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)

PEANUT BUTTER OATMEAL CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375. Mix flour, oats, baking soda, baking powder and salt; set aside.
• Beat sugars, butter and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla, mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chopped chocolate. Drop heaping tablespoonfuls of dough, 2" apart, onto ungreased baking sheets.
• Bake 12-13 minutes or until lightly browned. Cool 1 minute; remove from baking sheets to wire rackes. cool completely.

OATMEAL PEANUT BUTTER CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven 375.
• Beat butter and peanut butter in large mixing bowl until combined.
• Add sugar, brown sugar, baking powder and soda, beating until combined, scraping down sides of bowl occasionally.
• Beat in eggs and vanilla.
• Beat in flour.
• Stir in oats and chocolate with spoon.
• Drop from tablespoon 3 inches apart, onto an ungreased cookie sheet.
• Bake in preheated oven 8-10 minutes or until edges are lightly browned.
• Remove to rack to cool.

PEANUT BUTTER CHOCOLATE CHUNK WALNUT COOKIES

Steps:

• Cream the butter and peanut butter together.
• Add the sugars and cream on medium speed.
• Add the eggs and vanilla and mix well.
• Combine dry ingredients and add to peanut butter mixture gradually and mix until no white remains; then add chocolate chunks and nuts. Mix well.
• Drop by tablespoons onto parchment lined baking sheets.Press down slightly.
• Bake at 350 degrees for 12-13 minutes or until golden brown.
• Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

CHICKPEA FLOUR CHOCOLATE CHUNK COOKIES (WITH PEANUT BUTTER AND OATS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Beat brown sugar, butter, peanut butter, egg, and vanilla extract together in a bowl.
• Whisk chickpea flour, cornstarch, baking powder, and salt together in a bowl. Stir flour mixture into peanut butter mixture. Stir chocolate, oats, and walnuts into peanut butter mixture until dough is evenly combined. Cover the bowl with plastic wrap and refrigerate dough until chilled, about 15 minutes.
• Form dough into tablespoon-sized balls and place 2-inches apart on prepared baking sheet.
• Bake in the preheated oven until brown, about 12 minutes. Let cool on baking sheet for 3 to 5 minutes; transfer to a wire rack to cool completely.