Candis Chocolate Peanut Butter Chip Cookies Recipes

CANDI'S CHOCOLATE PEANUT BUTTER CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Stir together the flour, baking soda, salt and cocoa; set aside.
• In a large bowl, cream together the butter, cream cheese, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and applesauce. Blend in the dry ingredients to form a dough. Fold in the peanut butter chips by hand. Drop the dough by teaspoons two inches apart on a ungreased cookie sheet.
• 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.

CHOCOLATE-PEANUT BUTTER CANDY COOKIES

Steps:

• Heat oven to 350°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
• In large bowl, beat sugars and butter with electric mixer on medium speed until creamy. Beat in peanut butter, vanilla and egg. Stir in flour, cocoa, baking soda and salt. Stir in candies. Drop dough by heaping tablespoonfuls onto cookie sheet.
• Bake 8 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

PEANUT BUTTER CHIP CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

CANDI'S CHOCOLATE PEANUT BUTTER CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Stir together the flour, baking soda, salt and cocoa; set aside.
• In a large bowl, cream together the butter, cream cheese, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and applesauce. Blend in the dry ingredients to form a dough. Fold in the peanut butter chips by hand. Drop the dough by teaspoons two inches apart on a ungreased cookie sheet.
• 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.

CHOCOLATE CHIP PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F.
• Beat peanut butter, shortening, sugars, egg, and vanilla until creamy.
• Stir together flour, baking soda and salt. Add to creamed mixture; blend well.
• Fold in chocolate morsels.
• Drop by rounded Tablespoons 2 inches apart.
• Bake 10-15 min.; remove to cooling rack.

CHOCOLATE PEANUT BUTTER CHIP COOKIES

Steps:

• In a bowl, beat cake mix, eggs and oil (batter will be very stiff). Stir in chips. , Roll into 1-in. balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350° until a slight indentation remains when lightly touched, about 10 minutes. Cool on pans for 2 minutes before removing to wire racks.

PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
• Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
• Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
• Bake for 10 minutes.

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

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.

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°. Beat first four ingredients until blended. Add vanilla; beat in eggs one at a time. Whisk together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture (dough will be sticky). Stir in chocolate chips., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass. , Bake cookies until set and tops are cracked, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool.

CHOCOLATE CHIP PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350f.
• In a large bowl, mix flour and butter until combined.
• Mix in in vanilla, water, and eggs.
• Add peanut butter and salt and mix until thoroughly combined (The mixture will be"clumpy").
• stir in chocolate chips.
• Mold into balls.
• Bake in oven for 12-15 minutes on a nongreased cookie sheet.

CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES

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.

EASY PEANUT BUTTER & CHOCOLATE CHIP COOKIES

Steps:

• Mix together the first four ingredients until well combined.
• Add the chocolate chips and mix well.
• Place a spoonful of dough on cookie sheets and flatten just a little bit.
• Bake at 375 degrees for about 9-10 minutes.

CHOCOLATE PEANUT BUTTER CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mix granulated sugar, brown sugar, margarine, shortening, vanilla and eggs in large bowl (I use electric beater).
• Stir in flour, cocoa, baking soda and salt (mixture will be very thick).
• Stir in peanut butter chips and nuts.
• Drop dough by rounded tablespoonfuls about 2" apart on ungreased baking sheets.
• Bake 11-12 minutes minutes or until set.
• Cool slightly on sheets; remove from cookie sheets and finish cooling on wire racks.

CHOCOLATE CHIP-PEANUT BUTTER COOKIES

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 baking sheets with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat peanut butter, butter, 1/3 cup sugar, and brown sugar in large bowl until smooth. Beat in egg and vanilla extract, then flour mixture (dough will look crumbly). Stir in bittersweet chocolate chips and chopped Butterfinger candy.
• Place remaining 1/4 cup sugar in small bowl. Using 1 1/2 tablespoons dough for each cookie, roll dough between palms to form balls. Roll balls in sugar and place on prepared baking sheets, spacing 1 inch apart. Using bottom of glass or measuring cup, press cookies into 1/3-inch-thick rounds.
• Bake cookies until edges are golden brown, 15 to 16 minutes, reversing sheets halfway through cooking time for even baking. Transfer parchment paper with cookies to rack and cool.