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
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
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
HAZELNUT-BUTTER COOKIES WITH MINI CHOCOLATE CHIPS
Steps:
- Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Beat in flour mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before shaping.)
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls. Arrange 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Let cool on sheets on racks 5 minutes. Transfer cookies to racks and cool. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)
PEANUT BUTTER MINI CHOCOLATE CHIP COOKIES
From about.com, southern food. I haven't tried these yet but I have some mini chocolate chips I want to use.
Provided by HisPixie
Categories Drop Cookies
Time 20m
Yield 6 dozen, 72 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- In a mixing bowl with electric mixer at low speed, beat water, flour, sugar, butter, peanut butter, eggs, baking soda, salt, and vanilla until just blended.
- Increase mixer speed to medium and beat for about 2 minutes, scraping sides of bowl from time to time. Stir in the mini chocolate chips.
- Drop batter by heaping teaspoonfuls about 2 inches apart on large baking sheets. Bake 12 to 15 minutes, or until golden brown.
- Remove to wire racks to cool. Store in tightly covered container for up to 3 weeks, or freeze in batches.
Nutrition Facts : Calories 64.4, Fat 3.1, SaturatedFat 1.5, Cholesterol 9.3, Sodium 69.4, Carbohydrate 8.7, Fiber 0.3, Sugar 5.7, Protein 1.1
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
THE BEST PEANUT BUTTER CHOCOLATE CHIP COOKIES
Peanut Butter Chocolate Chip Cookies are soft and chewy, and turn a basic chocolate chip cookie recipe into an incredible one.
Provided by Jessica & Nellie
Categories Cookies
Time 25m
Number Of Ingredients 11
Steps:
- With a hand mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended.
- Beat in the egg, milk, and vanilla.
- Combine the flour, baking powder and salt in a separate bowl.
- Add flour mixture to the peanut butter mixture and mix together. Stir in chocolate chips at this point if desired.
- Scoop tablespoonfuls of dough and roll into balls.
- Place cookies 2 inches apart on ungreased cookie sheets (I used parchment paper since my cookies tend to burn on my darker pans). Press each ball once with a fork.
- Bake for 8-10 minutes at 375. Don't overcook! These cookies are much better soft and just barely cooked all the way through! Enjoy!
Nutrition Facts : Calories 152 kcal, Carbohydrate 15 g, Protein 3 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 12 mg, Sodium 76 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 4 g, ServingSize 1 serving
PEANUT BUTTER CHOCOLATE CHIP COOKIES
A light not-to-sweet cookie, perfect with a cup of tea in the afternoon. Weight Watchers friendly, coming in at 2 Weight Watchers Points.
Provided by Kelly Stilwell
Categories Dessert
Time 22m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1, Calories 74 kcal, Carbohydrate 11 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 130 mg, Sugar 5 g, UnsaturatedFat 2 g
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