SOFT PEANUT BUTTER CHOCOLATE CHIP COOKIES
Steps:
- Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.
- Place the peanut butter, butter, brown sugar, and sugar in a large mixing bowl and cream on medium-high speed for 5 full minutes (the mixture should look very pale and fluffy).
- Beat in the egg and the egg yolk, until smooth.
- Add the flour, cornstarch, baking soda, and salt, mixing in on low speed until just barely combined.
- Fold in the chocolate chips, and scoop 1.5-tablespoon balls of dough onto the prepared baking sheets.
- Bake for 7 to 9 minutes, or until just barely beginning to turn golden on the bottoms.
- Cool for 10 minutes on the baking sheet, and serve.
Nutrition Facts : Calories 191 kcal, Carbohydrate 20 g, Protein 3 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 155 mg, Sugar 13 g, ServingSize 1 serving
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.
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
SUPER SOFT PEANUT BUTTER CHOCOLATE CHIP COOKIES
Super soft Peanut Butter Chocolate Chip cookies. This recipe also works well for plain chocolate chip cookies. I have used it a lot of times and it works great. I got the recipe from http://www.rachaelray.com/2014/01/super-soft-peanut-butter-chocolate-chip-cookies Please note that the size of the cookies depends on how many you get. I use a small-ish spoon and can make around 12 cookies with this amount.
Provided by Mina P.
Categories Chocolate Chip Cookies
Time 27m
Yield 9-12 cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 469.3, Fat 28.8, SaturatedFat 13.1, Cholesterol 47.8, Sodium 290.2, Carbohydrate 50, Fiber 3.1, Sugar 32.2, Protein 9
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
JEFF'S AWARD WINNING PEANUT BUTTER CHOCOLATE CHIP COOKIES
What could be better then peanut butter cookies with chocolate chips? These come out amazing each time. Be sure to not over cook! For best results be sure to use the 60% Cacoa Ghirardelli's Chips - They really make this recipe.
Provided by Jeff Williams
Categories Dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Pre-Heat Oven to 375.
- Cream butter, peanut butter, and sugar; beat in egg.
- In a separate bowl, combine flour, salt, and baking powder, baking soda; set aside.
- Combine the flour mixture (a little at a time) with peanut butter mixture, blending well.
- Stir in chips with a spoon.
- Shape mixture into 1 to 1 1/2-inch balls (do not flatten); roll balls lightly in granulated sugar.
- Place on parchment paper.
- Bake for 9-11 minutes. I usually bake for 9 minutes (will result in softer, chewy cookies).
- Let cool and server....
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