Soft Batch Chocolate Chunk Peanut Butter Cookies Food

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees and very lightly grease a baking sheet OR line with parchment or a baking mat.
• In a medium bowl whisk together flour, baking powder, baking soda, and salt.
• In a large bowl cream together butter and sugars.
• Mix in peanut butter til smooth and creamy.
• Mix in eggs and vanilla.
• Add dry ingredients to wet ingredients and mix until just combined.
• Stir in chocolate chunks.
• Use a large cookie scoop (I actually use an ice cream scoop) to scoop cookie dough into mounds and arrange at least 2-3 inches apart on your prepared baking sheet.
• Bake for 9-11 minutes until cookies begin to brown just around the very edges. Allow to cool on the pan for 5-10 minutes before transferring to a wire rack to cool completely.
• Repeat with remaining cookie dough. Store in airtight container up to 1 week (though they won't make it that long without being eaten - just sayin').

SOFT BATCH CHOCOLATE CHUNK PEANUT BUTTER COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter until smooth and creamy.
• Add in the peanut butter and vanilla and beat until smooth; about 2 minutes.
• Next add in both sugars and beat until light and fluffy, scraping down the sides as needed, about 2 minutes.
• Add in the eggs, one at a time, beating well after each addition. Turn mixer off.
• Add in the flour, baking soda, baking powder, and salt. Whisk the ingredients together lightly before turning the mixer back on low and mixing in the dry ingredients until just combined. Be sure not to over mix here.
• Turn mixer off and use a spatula to fold in the chocolate chunks.
• Cover the bowl and place it in the fridge for 30 minutes, or up to 2 days. If you refrigerate the cookie dough for more than 30 minutes, you will need to bring it back to room temperature before baking.

AMAZINGLY SOFT PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat your oven to 325 degrees Fahrenheit.
• Cream butter, peanut butter, and sugars together until smooth.
• Add eggs and vanilla, beat well.
• Stir in flour and baking soda until well combined.
• Mix in chips and nuts by hand.
• Using a cookie scooper or a spoon, scoop up 1 1/4 inch balls of dough and place 2'' apart on a greased cookie sheet. (For smaller cookies make smaller balls of course. Do not push them down.).
• Bake for 15 minutes or until cookies are firm around the edges but do not wait until the tops are brown.
• Tips:.
• Wait 3-4 minutes before transferring to wire rack to cool.
• You could use any kind of nuts you want and even switch up the chips.
• If you put the cookies into a zip lock bag place a piece of sandwich bread in with them to keep them soft.

SOFT BATCH CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Mix butter, sugar, brown sugar, vanilla and eggs together until creamy.
• Add the remaining ingredients and blend well.
• Bake until lightly browned.
• Store in an air tight container.

SOFT PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter and both sugars together.
• Add eggs, one at a time, beating well.
• Add baking soda, powder and vanilla.
• Stir in flour.
• Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
• Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!

CHUNKY PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (180C).
• Grease cookie sheet with vegetable oil.
• Cream together margarine, peanut butter, and sugars until mixture is smooth and fluffy.
• In seperate bowl combine flour, cocoa and baking soda.
• Add flour mixture to sugar mixture gradually, stirring in until well blended.
• (Mixture should be firm).
• Fold chocolate chips into batter until chips are evenly spread throughout.
• Spoon out level tablespoon and roll batter into a ball with palms of hand.
• Drop ball on cookie sheet and lightly press down with palm.
• Use fork to spread batter a little flatter (This will make cookie nice and round).
• Bake for 10-12 minutes (until cookies are slightly brown around edges).
• Let cool aaprox.
• 10-15 minutes.
• Remember to re-grease pan a little between patches.