PEANUT BUTTER-CHOCOLATE CHIP-BACON COOKIES
Provided by Food Network Kitchen
Time 45m
Yield 12 cookies
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.
- Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.
- Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.
- Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon.
- Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on top. Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.
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
OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES
These cookies have just the perfect texture. If you are in a hurry they are still good just adding in the 1 cup oats in without grinding them. If you are adding in chopped nuts then reduce the chocolate chips slightly. This cookie dough can be prepared, shaped and then frozen to bake later, the dough freezes well.
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 50 cookies
Number Of Ingredients 14
Steps:
- In a food processor PULSE 1 cup oats (1 cup only) until ground fine.
- In a large bowl, stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
- In another large bowl with an electric mixer, beat together softened butter and both sugars until light and fluffy (about 3-4 minutes).
- Add in eggs, vanilla (or maple extract if using, can use both, 2 tsp maple and 1 tsp vanilla!) and peanut butter; beat until well combined (about 1-2 minutes).
- Beat in the flour mixture until combined.
- Add in chocolate chips, grated chocolate and nuts (if using) mix well to combine.
- Set oven to 325°, and set oven rack to second-lowest position.
- Form the dough into rounded balls and place on a light-greased cookie/baking sheet about 2-inches apart on the sheet.
- Bake cookies for about 12-15 minutes or until just pale-golden.
- Cool cookies on baking sheet for 5 minutes and then transfer to racks to cool completely.
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
CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES
These cookies are really chewy and addictive.
Provided by Kathy Bliesner
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 33.5 g, Cholesterol 25.7 mg, Fat 11.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 162.6 mg, Sugar 21.1 g
PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES
These peanut butter oatmeal cookies are made with oats and homemade oat flour making them naturally gluten-free. They're also sweetened naturally with banana and maple syrup for a sweet treat you can feel good about.
Provided by Deryn
Categories Dessert
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 F and line a baking tray with parchment paper or give it a light coating of non-stick cooking spray.
- To make the oat flour, add the 1.25 cups rolled oats to a blender or food processor and blend into a fine flour. Leave aside in the blender until you're ready to use.
- Add the banana to a mixing bowl and use a fork or immersion blender to mash into a paste.
- Add the peanut butter, almond milk and maple syrup and mix until smooth.
- Add the rest of the ingredients and mix into a thick, sticky dough.
- Create 12 cookies shapes and place them on the baking tray. Keep in mind they won't change shape or spread during baking so you press each cookie down a little and shape beforehand.
- Bake for 16 minutes then let cool on the pan for 5 minutes before transferring to a cooling rack to let cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 212 calories, Fat 8 g, Carbohydrate 30 g, Protein 7 g
DOUBLE CHOC PEANUT BUTTER COOKIES
What could be better with a glass of cold milk than a warm, gooey peanut butter cookie? These choc chunk treats are topped with crunchy chopped peanuts
Provided by Sophie Godwin - Cookery writer
Categories Treat
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oven to 180c/160 fan/gas mark 4 and line two baking trays with parchment. Using a food mixer or electric whisk beat the butter and sugar together until light and fluffy. Add in the egg and whisk to combine then beat in the flour, cocoa powder, salt and chocolate chunks until fully incorporated. Using a spoon swirl the peanut butter through the cookie dough.
- Scoop the dough into 12 large cookies onto the two trays using a dessert spoon, leaving plenty of room between each cookie as they'll spread. Bake in the oven for 9-10 mins until still soft and melty in the middle. They will look underbaked but will harden once cool. Drizzle over the melted milk chocolate and top with a few chopped peanuts and a pinch of flaky sea salt. Serve with a glass of milk for dunking.
Nutrition Facts : Calories 328 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
PEANUT FLOUR CHOCOLATE CHIP COOKIES
Low carb chocolate chip cookies made with peanut flour.
Provided by Angela Coleby
Categories Cookies
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/350F degrees
- In a bowl, cream the butter and the erythritol together.
- Add the egg and beat until combined.
- Add the vanilla extract, peanut flour, baking powder and salt. Mix thoroughly into a dough.
- Gently fold in the chocolate chips.
- Line a baking tray with parchment paper.
- With your hands, roll out balls of the dough, then lightly press into cookie shapes on the parchment paper.
- Bake for 15-20 minutes until firm.
Nutrition Facts : ServingSize 1 cookie, Calories 118 kcal, Carbohydrate 4.1 g, Protein 3 g, Fat 10 g, Fiber 1.3 g
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
SALTY PEANUT CHOCOLATE CHIP COOKIES
These cookies offer a terrific blend of salty and sweet, with the crunch of the peanuts lending a bit of texture to a chewy treat. They are also very easy to make and require only about an hour. But watch the timer - if they are overcooked, they will lose their chewiness.
Provided by Nigella Lawson
Categories cookies and bars, dessert
Time 50m
Yield About 20 cookies
Number Of Ingredients 10
Steps:
- Using a microwave oven or in a small saucepan, melt butter. Allow it to cool for about 5 minutes. In a medium bowl, using an electric mixer or by hand, beat together the butter, brown sugar, and granulated sugar. Beat in vanilla, eggs, flour, baking powder and baking soda. Fold in chocolate morsels and peanuts.
- Refrigerate bowl of cookie dough for 20 minutes. Meanwhile, heat oven to 350 degrees. Line a large baking sheet (or two) with a nonstick liner or parchment paper.
- Shape chilled dough into fat disks about 2 1/2 inches in diameter and 1/2-inch thick (slightly less than 3 tablespoons of dough for each cookie). Place cookies on baking sheet 1 1/2 inches apart. Bake until golden brown around edges and cracked and chewy in middle, about 15 minutes. If using two sheets, switch position of sheets halfway through baking. Remove cookies from oven while they are still soft in center or they will lose their chewiness as they cool.
- Allow cookies to rest on baking sheets for about 3 minutes before transferring them to wire racks to cool. When completely cool, store in an airtight container.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 92 milligrams, Sugar 21 grams, TransFat 0 grams
CHOCOLATE CHIP PEANUT BUTTER COOKIES
Here's a different version of a traditional recipe. I love these soft peanut butter chocolate chip cookies. - Clarice Schweitzer, Sun City, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 310 calories, Fat 18g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 293mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.
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
PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES
Healthy peanut butter oatmeal cookies that are easy to prepare in one bowl.
Provided by Madeline
Categories Dessert
Time 33m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350F and line a baking sheet with parchment paper
- In a large mixing bowl whisk together egg, maple syrup, vanilla extract, and peanut butter
- Add quick oats, baking soda, and salt to the bowl and fold in gently with a spatula
- Allow the batter to sit for about 10 minutes then add chocolate chips to the batter and fold in with a spatula
- Scoop about 1.5 tbsp of batter onto a baking sheet for each cookie until you have 12 cookies
- Sprinkle each cookie with flakey sea salt
- Place baking sheet in the oven and bake at 350F for 18 minutes
- Allow the cookies to cool on the tray for 5 mintues and then transfer to a cooling rack
- Enjoy once fully cooled!
Nutrition Facts : ServingSize 1 cookie, Calories 177 calories, Sugar 14.6 g, Sodium 299.8 mg, Fat 9.1 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 21.8 g, Fiber 1.8 g, Protein 4.5 g, Cholesterol 15.5 mg
4 INGREDIENT PEANUT BUTTER CHOCOLATE CHIP COOKIES
Provided by Vanessa Hamlin | Food Life Design
Time 18m
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Whisk together the sugar and egg in a large mixing bowl.
- Stir the peanut butter into the sugar and egg until smooth and creamy.
- Fold in the chocolate chips.
- Use a tablespoon to scoop {approximately} 12 cookies onto a baking sheet.
- Bake for 7 to 8 minutes.
- Remove from the oven. Leave the cookies on the baking sheet for 2 minutes.
- Remove cookies from baking sheet and place on wax paper. Allow the cookies to cool for 5 minutes before serving.
PEANUT BUTTER CHOCOLATE CHIP COOKIES
This popular soft & chewy peanut butter chocolate chip cookie recipe will cure your cookie cravings! With the perfect mix of chocolate and creamy peanut butter, they are melt-in-your-mouth delicious!
Provided by Rita Joy
Time 22m
Number Of Ingredients 9
Steps:
- Whisk together the butter, eggs, vanilla, and peanut butter.
- Stir in the sugar, baking soda, salt, and flour.Once mixed together well, stir in the chocolate chips.
- Roll in a generous Tablespoon size in the palm of your hand and gently press down each one with a fork.
- Bake at 350 degrees for 10-11 minutes or until just barely golden brown around the edges.Transfer from baking sheet and cool on a cooling rack.
Nutrition Facts : Calories 171 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 grams, Sodium 169 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
PEANUT BUTTER OATMEAL COOKIES
Peanut butter oatmeal cookies made with just 10 ingredients and one bowl. These cookies are healthier than most -- gluten-free, made without butter or oil and only about 100 calories per cookie!
Provided by Brittany Mullins
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven: Preheat oven to 375°F.
- Mix ingredients: In a large bowl stir together peanut butter, coconut sugar and egg. Add vanilla, oats, oat flour, baking soda and salt. Stir to combine and then gently stir in chocolate chips and shredded coconut. Refrigerate dough for 5-10 minutes.
- Form cookies: Using a tablespoon, make heaping 1-inch dough balls and place on parchment lined baking sheet. Press each cookie down lightly before baking.
- Bake: Bake for 10 minutes, until edges are lightly browned.
- Let cool: Remove and let cool on baking sheet for 4-5 minutes, then cool on a wire rack.
Nutrition Facts : ServingSize 1, Calories 102 kcal, Sugar 7 g, Fat 6 g, Carbohydrate 10 g, Fiber 1 g, Protein 3 g
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES
Steps:
- Preheat oven and line baking sheets: Preheat your oven to 375° F. Line two large baking sheets with parchment paper and set aside.
- Cool and store cookies: Let them cool on the cookie sheet for five minutes before transferring to a cooling rack. Store the baked and cooled cookies in a tightly sealed container at room temperature.
NATHAN'S PEANUT BUTTER BUTTERSCOTCH CHOCOLATE CHIP COOKIES
These Peanut Butter Butterscotch Chocolate Chip Cookies are a dream come true! A tender, chewy peanut butter cookie is loaded with tons of dark chocolate and butterscotch chips. They are easy to make and a family favorite!
Provided by Karen
Categories Dessert
Time 1h20m
Number Of Ingredients 11
Steps:
- In a large bowl or stand mixer, beat 1 cup butter for 2 minutes until smooth, scraping the sides and bottom a few times in between.
- Add 1 cup brown sugar and 3/4 cup white sugar. Beat for another 2 minutes, taking the time to scrape the bottom and sides of the bowl in between. Your butter and sugar should be light and fluffy with no chunks of butter.
- Add 1 cup creamy peanut butter and mix well.
- Add 2 eggs and 1 and 1/2 teaspoons vanilla. Beat well, scraping sides and bottom.
- Add 2 cups flour but don't mix it in yet (make sure you spoon and level your flour). Use a small spoon to stir in 2 teaspoons baking soda and 1 teaspoon kosher salt into the flour, then beat in gently. There should still be flour streaks.
- Chop one cup of the dark chocolate chips with a knife. Add to the dough. Add the other cup of dark chocolate chips, and most of the butterscotch chips. (Reserve a handful of the butterscotch chips if you would like to press them into the top of each cookie.)
- Cover the bowl and chill the dough in the fridge for 1-3 hours (or overnight). You can bake the cookies right away without chilling (I tried it) but they will bake a little more flat.
- When the dough is chilled, preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
- Use a 2-inch cookie scoop to shape the dough into balls. Place the cookies on the lined baking sheets with about 2 inches in between each one.
- Bake the cookies at 350 for 10-11 minutes until the centers are alllmost done being shiny. The edges should be firm and light brown. Do not over bake.
- Immediately after removing these cookies from the oven, use two spoons to push the edges of the cookie toward the center. This will give your cookies a more circular shape, make them thicker and chewier, and the centers even more fudgy. See this Chocolate Chip Cookies post for more details and photos.
- If you saved any dark or butterscotch chips to add to the top, press them in while the cookies are still very warm, within 1-3 minutes of taking them out of the oven.
- Let cool on the sheet for 5 minutes before removing to a cooling rack. You should definitely eat at least one of these warm. Or maybe 2 or 3.
Nutrition Facts : ServingSize 1 g, Calories 247 kcal, Fat 13 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 257 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 22 g, Protein 4 g, TransFat 1 g, UnsaturatedFat 4 g
SOFT PEANUT BUTTER CHOCOLATE CHIP COOKIES
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F. Line 2 baking sheets with silicone liners or spray them with nonstick baking spray and set aside.
- Combine the flour, baking soda, and salt in a medium bowl.
- Cream butter and peanut butter together in a large mixing bowl. Add both sugars and beat until light and fluffy.
- One at a time beat in the whole egg, the egg yolk, and the vanilla.
- Slowly beat in the flour mixture until fully blended. Fold in the chocolate chips with a spatula.
- Cover and refrigerate the cookie dough for at least 30 minutes.
- Using a 1-ounce cookie scoop, scoop 2-tablespoon-sized mounds of the dough onto the baking sheets, leaving about 2 inches between cookies. Lightly press each cookie a few times with the tines of a fork.
- Bake for 8 to 10 minutes, until browned around the edges. Cool for 10 minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely. Serve and enjoy!
Nutrition Facts : Calories 113 kcal, Carbohydrate 10 g, Cholesterol 38 mg, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, Sodium 105 mg, Fat 7 g, ServingSize 2 to 3 dozen (24 to 36 servings), UnsaturatedFat 3 g
CHOCOLATE AND PEANUT BUTTER CHIP COOKIES
These Chocolate and Peanut Butter Chip Cookies are so good they have been called mind-blowing.
Provided by Foodtastic Mom
Categories Dessert
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 115 kcal, ServingSize 1 serving
PEANUT CHOCOLATE CHIP COOKIES
The peanutty taste makes this cookie a real family pleaser.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 7-8 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Add vanilla; beat until fluffy. Blend in peanut butter. Combine dry ingredients; gradually add to batter. Stir in peanuts and chips. Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for about 8 minutes.
Nutrition Facts :
CRUNCHY PEANUT BUTTER CHOCOLATE CHIP COOKIES
Crunchy Peanut Butter Chocolate Chip Cookies are so delightful. These wonderful Peanut Butter Cookies include chocolate chips to amp up all that wonderful peanut butter flavor. You and your family will certainly enjoy whopper-sized cookies as they're great for holiday baking or to serve any time of the year. If your taste buds run to peanut butter and chocolate together, you'll rave over these delicious treats. Better yet, make up a batch today!
Provided by Teresa
Categories Cookies, Brownies and Bars Dessert
Time 22m
Number Of Ingredients 11
Steps:
- Mix brown sugar, sugar, peanut butter, butter and eggs with an electric mixer until smooth.
- Add vanilla, salt, baking soda and hot water and mix again until well blended.
- Add vanilla, salt, baking soda and hot water and mix again until well blended.
- Drop with a large cookie scoop or large tablespoon onto ungreased cookie sheets.
- Bake at 350° about 12-15 minutes or until done.
- Rotate cookie sheets on racks after eight minutes.
Nutrition Facts : Calories 209 kcal, Carbohydrate 27 g, Protein 3 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 96 mg, Fiber 0.5 g, Sugar 19 g, UnsaturatedFat 0.15 g, ServingSize 1 serving
PEANUT BUTTER CHOCOLATE CHIP COOKIES
Peanut Butter Chocolate Chip Cookies are simple and delicious peanut butter cookies loaded with semi sweet chocolate chips.
Provided by Erin
Categories Dessert Recipes
Time 23m
Number Of Ingredients 7
Steps:
- Preheat oven to 350F.
- Dump peanut butter, brown sugar, egg, salt and vanilla extract into a large mixing bowl.
- Use an electric mixer to cream all of the ingredients together until smooth.
- Add the flour to the bowl.
- Continue mixing with the electric mixer until a sticky dough forms.
- Add the chocolate chips to the bowl.
- Use a rubber spatula to stir the chocolate chips into the cookie dough.
- Roll the cookie dough into balls of approximately 1 inch in diameter.
- Place the dough balls on a parchment lined baking sheet and leave about 2 inches between them.
- Use a fork to flatten the cookie dough balls.
- Turn the fork and press down on the dough balls a second time at a 90 degree angle to make a crisscross pattern.
- Place the baking sheet in the oven and bake the cookies until they are just starting to brown slightly around the bottom edges. 7-8 minutes.
- Remove the baking sheet from the oven and allow the cookies to cool on the pan for 5 minutes.
- After 5 minutes transfer the cookies to wire racks to finish cooling.
- Serve and enjoy!
PEANUT BUTTER CHOCOLATE CHIP PRETZEL COOKIES
Time 15m
Yield 24
Number Of Ingredients 9
Steps:
- In a saucepan over medium heat, whisk to combine butter, milk, and sugar until smooth and melted. Allow to cool.In a large bowl, combine oats, pretzels, and salt. Pour cooled peanut butter mixture over and stir to combine. Fold in 1/2 cup chocolate chips.Drop spoonfuls of batter onto parchment paper. Allow to cool until hardened, about 15 minutes.Melt remaining chocolate chips in a bowl in the microwave at 30-second intervals, stirring in-between, until melted.With scissors, snip off one corner and use as a piping bag to drizzle melted chocolate over each cookie. Serve.
PEANUT BUTTER AND CHOCOLATE CHIP COOKIES
These cookies are perfectly squidgy!
Provided by Eleanor Sharpe
Time 42m
Yield Makes 15
Number Of Ingredients 0
Steps:
- Preheat oven to 190C
- Chop up the chocolate into small chunks so that they'll melt into the micture when baking
- Beat together the butter, peanut butter, soft brown sugar and caster sugar until smooth
- Whisk the eggs in a mug with a fork, then add to the mixture and beat in
- Stir in the golden syrup, water and vanilla essence
- Stir in the flour, bicarbonate of soda and salt, then the chocolate chunks
- Line a tray with greaseproof paper and put spoonfuls of mixture on it with plenty of room between for them to spread out
- Bake in the oven for 10-12 minutes and remove while still gooey
- Leave on the tray to cool for 5 minutes before removing
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
RICE KRISPIE CHOCOLATE CHIP PEANUT BUTTER COOKIES
Rice Krispie Chocolate Chip Peanut Butter cookies are soft, thick and chewy peanut butter cookies with a crispy crunch in every bite. Delicious peanut butter cookie recipe that is made even better by adding chocolate chips and Rice Krispies!
Provided by Jessica & Nellie
Categories Cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Beat the butter and sugars together for about 2-3 minutes. Add egg and vanilla and beat for another 1-2 minutes.
- Add the peanut butter and mix until well combined.
- In a separate bowl, stir together the flour, baking soda and salt. Add to the peanut butter mixture and mix just until combined.
- Fold in the Rice Krispies and chocolate chips.
- With a cookie scoop, scoop heaping tablespoonfuls of the dough and roll them into balls.
- Place the balls on a prepared cookie sheet (greased or lined with parchment paper) about 2" apart. Bake for 10 minutes. Let the cookies cool on the cookie sheet for 3-4 minutes and then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 223 kcal, Carbohydrate 22 g, Protein 4 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 18 mg, Sodium 142 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 7 g, ServingSize 1 serving
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