Soft Choco Peanutty Cookies Food

SOFT & CHEWY CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375ºF.
• Beat cream cheese, peanut butter and eggs in large bowl with mixer on low speed 1 min. Add dry cake mix; beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough. (See Tip.)
• Shape into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.
• Bake 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire rack; cool completely.

SUPER SOFT PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• 1. Mix the butter and sugar with a mixer on medium speed until creamy. Add the peanut butter, egg, and vanilla and beat until well- combined.
• 2. Whisk together the baking soda, flour, and salt in a small bowl, and slowly add the dry ingredients to the peanut butter mixture, mixing until just combined.
• 3. Fold in the chocolate chips and chill the dough in the refrigerator for at least 30 minutes.
• 4. When ready to bake, preheat oven to 350°F.
• 5. Drop tablespoon-size (approximate) balls onto parchment paper-lined cookie sheets, and press each cookie down to slightly flatten.
• 6. Bake for 9-10 minutes until set and very light in color. They will appear under-done.
• NOTE: For gas ovens, it might take a little less. for 9-12 cookies, it only takes my oven 6-7 minutes when preheated.
• 7. Let cool on cookie sheet for 5-10 minutes and transfer to a rack to cool completely.
• 8. Store at room temperature, tightly covered, for up to 5 days.

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 CHOCO-PEANUTTY COOKIES

Steps:

• 1. Preheat oven to 375 degrees; Line a cookie sheet with parchment paper or spray lightly with nonstick cooking spray.
• 2. In a large mixing bowl, cream the butter and brown sugar until light and fluffy with an electric mixer.
• 3. Add eggs and vanilla; continue beating until mixed thoroughly.
• 4. Add baking soda and pudding mix; continue beating until combined.
• 5. Slowly add flour, beating slowly with mixer (mixture will be thick) and set aside while making filling.
• 6. In a small bowl combine peanut butter and powdered sugar; mix with wooden spoon until thoroughly mixed.
• 7. Lightly flour your hands and make a ball the size of a walnut from the chocolate mixture; pat into a circle in the palm of your hand; Make a small dime-size ball from the peanut butter filling and put in the middle of the chocolate cookie; roll into ball, keeping peanut butter filling in the middle.
• 8. Place 3" apart-you may only get 6 larger cookies on the cookie sheet; Bake 8-10 minutes-do not overbake, but make sure your finger indentation in the center remains.
• 9. Remove from oven and let set 2 minutes until removing to cooling rack; Let cool 5-10 additional minutes. Makes about 36 large cookies.

SOFT CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated; beat in last egg along with vanilla extract. Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into butter mixture until just incorporated; mix in chocolate chips.
• Roll dough into 2-inch balls, or drop spoonfuls of dough 2 inches apart, onto ungreased baking sheets.
• Bake in preheated oven until edges of cookies are firm, 10 to 12 minutes. Remove to wire racks. Dust warm cookies with confectioners' sugar, if desired.