Bakery Style Peanut Butter Chocolate Chip Cookies Recipes

BAKERY-STYLE PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper and set aside.
• In a large bowl whisk together the flour, baking powder, baking soda, and cinnamon (if using). Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the peanut butter and butter until smooth.
• Gradually add in both sugars, one at a time, and beat until well combined, about 2 minutes.
• On low speed, add in the eggs and egg yolk, one at a time, beating well after each addition, and scraping the sides and bottom of the bowl as needed. Beat in the vanilla.
• Gradually add in the dry ingredients, beating on low speed until just combined. Turn the mixer off.
• Using a rubber spatula, fold in the chocolate chips.
• Using a large cookie scoop, scoop out 1/4 cup portions of the cookie dough and roll it into balls. Place the balls on the prepared baking sheets, leaving at least 2-inches between each cookie for spreading. Gently press down on each cookie ball, slightly flattening the ball. This will help them spread evenly in the oven.
• Bake, one tray at a time, for 14 to 16 minutes, or until golden brown and set. Repeat with all cookie dough.
• When the cookies come out of the oven, press a few extra chocolate chips on top while they're still warm, and sprinkle with sea salt, if desired. Serve warm or cooled!

PEANUT BUTTER-CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, mix Bisquick mix, peanut butter, vanilla, milk and eggs until blended. Stir in chocolate chips.
• Shape rounded tablespoonfuls of dough into balls; place about 2 inches apart on ungreased cookie sheets. Flatten slightly with greased bottom of glass dipped in sugar.
• Bake about 10 minutes or until light brown (do not overbake). Cool 1 minute; remove from cookie sheet to cooling racks.

PEANUT BUTTER COOKIES - THE MAGNOLIA BAKERY

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine the flour, baking soda, baking powder, and salt.
• In a large bowl, beat the butter and the peanut butter together until fluffy.
• Add the sugars and beat until smooth. Add the egg, milk and vanilla extract and mix well.
• Add the flour mixture and beat thoroughly.
• Stir in the peanut butter chips, chocolate, and peanuts.
• Refrigerate the dough for 10-20 minutes.
• Drop the dough by rounded teaspoonfuls into a bowl of granulated sugar.
• Place onto ungreased cookie sheets, at least two inches apart. Using a fork, lightly indent with a crisss-cross pattern (do not over flatten).
• Bake for 10 to 12 minutes. Do not overbake; cookies may appear to be underdone but they will continue to bake after removed from the oven.
• Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.