Break Em Up Chocolate Chip Peanut Butter Cookies Recipes

PEANUT BUTTER CHOCOLATE CHIP CRUNCH COOKIES

Steps:

• Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
• Whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well. Mix in the peanut butter.
• Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips and toffee bits.
• Drop the dough by tablespoonfuls onto the prepared pans. Bake, one pan at a time, 12 to 15 minutes, or until lightly browned. Cool on the pan for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

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).

CHOCOLATE CHIP PEANUT BUTTER COOKIES RECIPE

Steps:

• Preheat the oven to 350°F (180°C) and line 2 (18x13 inch) cookie sheets with parchment paper.
• Using a hand whisk, cream the butter and peanut butter together until soft.
• Mix in sugars and beat until light and fluffy.
• Add in egg, milk, and vanilla and mix well.
• Stir in flour, baking powder, baking soda, and salt until just combined.
• Lastly, stir in the chocolate chips and peanuts.
• Using a tablespoon measure, scoop out heaped tablespoons of dough and roll into balls. Press the cookie down until they are flat. Leave some space between the cookies as they spread during baking.
• Bake them for roughly 20-22 minutes or until lightly golden brown.
• Remove from the oven and transfer to a wire rack to cool down completely.
• These cookies are best enjoyed straight out of the oven, but if you have leftovers store them at room temperature in an airtight container for up to 3 days.

BREAK-'EM-UP CHOCOLATE CHIP-PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In medium bowl, stir chocolate chip cookie mix, butter and 1 of the eggs until soft dough forms. Place dough on ungreased cookie sheet. Place 10-inch sheet of waxed paper over dough; with rolling pin, roll dough to 10x9-inch rectangle, about 3/8 inch thick.
• Bake 15 to 19 minutes or until deep golden brown. Cool 15 minutes. Break cookie into quarters; place on large plate. Freeze uncovered 15 minutes or refrigerate 30 minutes. Break up chocolate chip cookie into small pieces; set aside.
• Reduce oven temperature to 325°F. In large bowl, stir (or mash together by hand) peanut butter cookie mix, water, oil and remaining 2 eggs until soft dough forms. Stir in peanuts and broken chocolate chip cookie pieces. Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 15 to 19 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.

PEANUT BUTTER CHOCOLATE CHIP COOKIES IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the applesauce, eggs and oil until well blended. Stir in the cake mix. Mix in the peanut butter chips, chocolate chips and pecans. Drop by spoonfuls or roll into balls and place 2 inches apart onto unprepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Whisk the flour, salt, baking powder and baking soda in a large bowl. Beat in the butter, brown sugar and granulated sugar with in a second large bowl with a handheld electric mixer on medium-high speed, 1 minute. Beat in the peanut butter and vanilla until smooth. Add the eggs, one at a time, beating after each addition, until the mixture thickens slightly. Reduce the speed to medium, add the flour mixture and beat until just combined. Stir in the chocolate chips. Cover and let rest at room temperature for 1 hour.
• Meanwhile, position racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line three rimmed baking sheets with parchment paper or silicone baking mats.
• Scoop heaping 2-tablespoon balls of dough and arrange the balls about 2 inches apart on the prepared baking sheets. Bake until golden but still soft in the center, 10 to 12 minutes, rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
• The cookies can be stored in an airtight container at room temperature for up to 5 days.

NAUGHTY CHOCOLATE AND PEANUT BUTTER CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the margarine and white sugar until smooth. Beat in the egg yolks, vanilla and port wine. Combine the flour and salt; stir into the creamed mixture. Roll the dough into walnut sized balls. Dip each ball in the remaining egg whites. Place cookies 2 inches apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Remove from the oven and immediately place 4 or 5 of the chocolate and/or peanut butter chips into the center of each cookie. Return to the oven for 2 more minutes to melt the chips. Remove from baking sheets to cool on wire racks.

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.