Crunchy Peanut Butter Chocolate Chip Cookies Food

PEANUT BUTTER CHOCOLATE CHIP CRUNCH COOKIES

Steps:

• Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
• Whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well. Mix in the peanut butter.
• Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips and toffee bits.
• Drop the dough by tablespoonfuls onto the prepared pans. Bake, one pan at a time, 12 to 15 minutes, or until lightly browned. Cool on the pan for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

CHOCOLATE CHIP PEANUT BUTTER COOKIES

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.

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).

CRUNCHY CHOCOLATE CHIP COOKIES

Steps:

• In a big bowl cream butter until frothy.
• Add in sugar and vanilla while beating continously.
• Add honey and egg. Mix well.
• In another bowl mix flour, baking soda and salt. Add to butter mixture little by little as to prevent excessive dusting.
• Fold in chocolate chips and work into a smooth dough.
• Using your hands take little portions of dough, roll them into balls (approx. the size of a walnut), place on a paper-lined baking sheet and flatten slightly.
• Bake in the preheated oven at 180°C/350F for 15-20 minutes.

CHUNKY PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (180C).
• Grease cookie sheet with vegetable oil.
• Cream together margarine, peanut butter, and sugars until mixture is smooth and fluffy.
• In seperate bowl combine flour, cocoa and baking soda.
• Add flour mixture to sugar mixture gradually, stirring in until well blended.
• (Mixture should be firm).
• Fold chocolate chips into batter until chips are evenly spread throughout.
• Spoon out level tablespoon and roll batter into a ball with palms of hand.
• Drop ball on cookie sheet and lightly press down with palm.
• Use fork to spread batter a little flatter (This will make cookie nice and round).
• Bake for 10-12 minutes (until cookies are slightly brown around edges).
• Let cool aaprox.
• 10-15 minutes.
• Remember to re-grease pan a little between patches.