Peanut Flour Chocolate Chip Cookies Food

PEANUT FLOUR CHOCOLATE CHIP COOKIES

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.

PEANUT BUTTER CHIP CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN

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.

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).

PEANUT BUTTER OAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Beat peanut butter, butters and sugar until fluffy.
• Beat in egg, milk and vanilla extract.
• Combine flour, baking soda and salt; add to mixture and blend well.
• Stir in the oats and chocolate chips.
• Drop by rounded tablespoonfuls onto ungreased cookie sheet.
• Bake 10-15 minutes.

OLD-FASHIONED PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• PREHEAT oven to 375°F
• COMBINE flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.
• DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar.
• BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
• PAN COOKIE VARIATION:.
• PREPARE dough as above. Spread dough into ungreased 15 x 10-inch jelly-roll pan. Bake for 15 to 18 minutes. Cool in pan on wire rack.

HEALTHY PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Combine all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt together in a medium mixing bowl; set aside.
• Beat butters, sugars, applesauce, and honey on medium speed until creamy, about 3 minutes.
• Beat in egg and vanilla.
• Gradually beat in flour mixture, just until combined.
• Scrape down bowl (for flour buildup on the sides) and stir in chocolate chips.
• Set OVEN to 375ºF (If using dark or nonstick pan, lower temperature to 350ºF).
• Drop dough by rounded tablespoon onto ungreased cookie sheets.
• Bake 8-10 minutes or until edges are set but centers are still soft; cookies should NOT be browning yet.
• *optional: You can quickly chill dough or dropped cookie dough on baking sheets in the freezer 10-15 minutes before baking, for a thicker cookie.
• You can also position oven racks to top and bottom thirds of oven; halfway through baking, rotate cookie sheet top to bottom and front to back.