Emerils Peanut Butter Chocolate Chip Cookies Food

EMERIL'S PEANUT BUTTER-CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, combine all ingredients and stir with a wooden spoon until smooth. Divide dough into 24 portions, about 1 heaping tablespoon each. Roll each piece between your hands to form a smooth ball. Place dough balls, 1 inch apart, on two ungreased baking sheets. Using a fork, press on dough in two directions to form a crosshatch pattern.
• Bake cookies until puffed and lightly golden, 10 to 12 minutes, rotating sheets halfway through. Let cookies cool on sheets.

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).

REESE'S ORIGINAL PEANUT BUTTER CHIP COOKIES

Steps:

• Cream butter (or shortening), sugars, and vanilla until light and fluffy.
• Add eggs and beat well.
• Combine flour and baking soda.
• Add to batter and mix well.
• Stir in chips.
• Place by teaspoon fulls onto ungreased cookie sheet.
• Bake 350°F for 10-12 minutes.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350º.
• Spray cookie trays with cooking spray. This recipe makes 36 cookies, and 18 should fit on a large cookie sheet. If your cookie sheet is medium-sized, only 12 cookies will fit.
• Mix flours, baking soda, baking powder, and salt in a mixing bowl.
• In another mixing bowl, mix sugar, whipped peanut butter, light butter, egg, egg white, and vanilla in a bowl on medium speed.
• Reduce mixer speed to low and slowly add flour. Stir in chocolate with a spoon.
• Dip fingers in water as you form balls of an even tablespoon of dough and place on cookie sheet.
• Bake for 12 minutes. Ovens can vary, so check with a toothpick from doneness.
• Cool on a cookie rack.

EMERIL'S CHOCOLATE PEANUT BUTTER PIE

Steps:

• Preheat the oven to 375ºF. Combine the graham cracker crumbs, Oreo cookie crumbs, butter, and 4 tablespoons of the granulated sugar in a medium bowl. Stir to thoroughly combine. Press the mixture firmly into a 9-inch pie pan and bake for 15 minutes. Remove the pan from the oven, let the crust cool completely, then wrap it with plastic wrap and place the pan in the freezer for at least 1 hour and for up to 2 weeks. Allow the crust to come to room temperature before filling.
• Combine the cream cheese, confectioners' sugar, and milk in a large bowl. Beat with an electric mixer until well blended and smooth, about 1 minute on medium speed. Add the melted chocolate and the peanut butter and continue to blend for another minute on medium speed. Combine the cream with the remaining 2 tablespoons granulated sugar in another medium bowl. Beat with a whisk or electric mixer until stiff peaks form.
• Gently fold the whipped cream into the chocolate and peanut butter mixture until thoroughly incorporated and smooth. Pour the filling into the pie crust. Smooth the top of the pie with a spatula, cover, and refrigerate for at least 4 hours before serving.
• To serve, use a hot wet knife to slice the pie into 8 portions. Garnish with the peanuts and drizzle with the Rich Chocolate Sauce.
• Rich Chocolate Sauce:.
• In a small heavy saucepan, bring the half-and-half to a bare simmer over medium-low heat. Remove from the heat. Place the chocolate in a medium heatproof bowl. Whisk the half-and-half slowly into the chocolate. Add the vanilla and butter to the sauce and whisk until the butter is completely incorporated. The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350 degrees.
• Mix peanut butter and sugar until creamy.
• Beat egg and add baking soda.
• Add egg mixture to peanut butter mixture. Mix well.
• Drop by teaspoonfuls onto ungreased baking sheet, 2" apart.
• Dip a fork in sugar and make a criss-cross pattern on the cookies.
• Bake until slightly browned, but still soft to the touch, about 10 minutes.
• Let cool on cookie sheet for 2 minutes.
• Transfer to wire rack until cooled.

GLUTEN FREE PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• In a large mixing bowl or bowl of a stand mixer, add the softened butter or oil and both sugars. Cream together for about 1 minute.
• Add in the peanut butter, vanilla and egg. Beat together until creamy.
• Add in the flour, making sure to spoon and level to measure, salt and baking soda. Mix together with a wooden spoon or rubber spatula.
• Fold in the chocolate chips.
• Let the dough sit out at room temperature for 1 hour. This will not only prevent the cookies from spreading too much but will also allow the flavors to deepen.
• I have found chilling the dough in the fridge is too much and the cookies don't end up spreading well, so letting it sit at room temp is ideal. If you can let it sit for longer (a few hours) that will deepen the flavor even more.
• After 1 hour, preheat the oven to 350. Use a two tablespoon cookie scoop and scoop the cookies into balls. place no more than 6 on a cookie sheet at a time since they will spread.
• Bake for 11-15 minutes or until the edges are golden brown. The center will still be soft, but this is what you want.
• As soon as they are out of the oven, sprinkle with a few additional chocolate chips and use a round cookie cutter to scoot into perfectly round cookies.
• Let cool, then sprinkle with flaky salt and enjoy!