Peanut Butter Cookies With Milk Chocolate Chips Food

DOUBLE PEANUT BUTTER & MILK CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350 degrees F.
• Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
• Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely.

CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES

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.

MILK CHOCOLATE-PEANUT BUTTER SANDWICH COOKIES

Steps:

• For cookies:
• Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.
• Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.
• Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
• For filling:
• Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.
• Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)

PEANUT BUTTER COOKIES WITH MILK CHOCOLATE CHIPS

Steps:

• Preheat oven to 350°.
• Process Rice Krispies in a food processor until they are reduced to dust.
• Measure out 1 cup of the pulverized Rice Krispies and combine it with the flour, baking soda, and salt. Set aside.
• In a separate bowl, cream together the butter, peanut butter, sugar, and brown sugar until well combined.
• Stir in the eggs and vanilla.
• Stir in the chocolate chips.
• Stir in the dry ingredients until well blended.
• Drop heaping tablespoonsful of dough on to ungreased cookie sheets. I use a 1 1/2 tablespoon size cookie scoop but I don't level it off.
• Press down on the cookies to flatten them slightly. If you don't do this step the balls of cookie dough will maintain their shape and won't bake right.
• Bake cookies 12 to 14 minutes or until done.
• If you want you can leave out the chocolate chips and make just plain peanut butter cookies. In this case, take a fork and press down on the mounds of cookie dough before baking them to make the familiar crisscross pattern that's common to peanut butter cookies. Baking time will be the same. Yield will be about 42 cookies.

CHOCOLATE CHIP PEANUT BUTTER COOKIES RECIPE

Steps:

• Preheat the oven to 350°F (180°C) and line 2 (18x13 inch) cookie sheets with parchment paper.
• Using a hand whisk, cream the butter and peanut butter together until soft.
• Mix in sugars and beat until light and fluffy.
• Add in egg, milk, and vanilla and mix well.
• Stir in flour, baking powder, baking soda, and salt until just combined.
• Lastly, stir in the chocolate chips and peanuts.
• Using a tablespoon measure, scoop out heaped tablespoons of dough and roll into balls. Press the cookie down until they are flat. Leave some space between the cookies as they spread during baking.
• Bake them for roughly 20-22 minutes or until lightly golden brown.
• Remove from the oven and transfer to a wire rack to cool down completely.
• These cookies are best enjoyed straight out of the oven, but if you have leftovers store them at room temperature in an airtight container for up to 3 days.

CHOCOLATE AND PEANUT BUTTER CHIP COOKIES

Steps:

• Preheat oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats.
• In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugars, baking soda, baking powder and salt. Beat on high until light and fluffy.
• Add the egg and vanilla and beat until combined.
• Add the flour and both the chocolate and peanut butter chips and mix on low speed until the cookie batter is well combined with no streaks of flour remaining.
• Use a cookie scoop to form 24 cookies (it might make a few more than 24). Place 12 cookie balls on each baking sheet. Bake cookies for 10 - 12 minutes, rotating sheets halfway through baking.
• Remove cookies when they are just set at the edges. Cool for 10 minutes on pans. Then transfer to a cooling rack to finish cooling.
• Cookies will stay fresh in an air-tight container for up to 3 days. These cookies freeze well too - for up to 1 month.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• See recipe notes for low altitude baking.
• Preheat oven to 375 degrees.
• In a large bowl or mixer, cream sugar, brown sugar, butter and peanut butter together until well blended.
• Add vanilla and eggs and mix well.
• In a separate bowl, whisk flour*, baking powder, salt, and baking soda together. Gradually mix into the wet ingredients.
• Stir in chocolate chips.
• Spoon dough onto an ungreased cookie sheet and bake for 8 minutes or until lightly browned.

PEANUT BUTTER AND MILK CHOCOLATE CHIP COOKIES

Steps:

• Combine flour, baking soda and salt.
• Beat butter, sugar, brown sugar and vanilla until creamy.
• Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture.
• Stir in chips and nuts.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake at 375 degrees for 9 to 11 minutes.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.