PEANUT BUTTER CHOCOLATE CHUNK COOKIES
Peanut Butter Chocolate Chunk Cookies are the perfect cookie for when you are itching to bake but can't figure out what to make! These pillowy, chewy, moist cookies require NO CHILL time, which means you will be able to get right to the good part - devouring them!
Provided by Tiffany
Categories Dessert
Time 20m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees and very lightly grease a baking sheet OR line with parchment or a baking mat.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt.
- In a large bowl cream together butter and sugars.
- Mix in peanut butter til smooth and creamy.
- Mix in eggs and vanilla.
- Add dry ingredients to wet ingredients and mix until just combined.
- Stir in chocolate chunks.
- Use a large cookie scoop (I actually use an ice cream scoop) to scoop cookie dough into mounds and arrange at least 2-3 inches apart on your prepared baking sheet.
- Bake for 9-11 minutes until cookies begin to brown just around the very edges. Allow to cool on the pan for 5-10 minutes before transferring to a wire rack to cool completely.
- Repeat with remaining cookie dough. Store in airtight container up to 1 week (though they won't make it that long without being eaten - just sayin').
Nutrition Facts : Calories 262 kcal, Carbohydrate 31 g, Protein 5 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 34 mg, Sodium 276 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
PEANUT BUTTER-CHOCOLATE CHUNK COOKIES
These little cookies showcase a perfect pairing of peanut butter and chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
- Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 119 g, Fat 7 g, Protein 3 g
PEANUT BUTTER CHOCOLATE CHUNK COOKIES
Make and share this Peanut Butter Chocolate Chunk Cookies recipe from Food.com.
Provided by P48422
Categories Drop Cookies
Time 24m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Cream the butter and peanut butter together until fully incorporated.
- Add the sugars and cream on medium speed.
- Add the egg and vanilla and mix until completely incorporated.
- Add the flour and baking soda, mix until no white remains, then add the chocolate and mix on low just until everything comes together.
- Drop by teaspoonfuls onto parchment-lined baking sheets.
- Bake at 350° for 9 minutes or until golden brown.
PEANUT BUTTER CHOCOLATE CHUNK COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 18 cookies
Number Of Ingredients 13
Steps:
- For the peanut butter filling: Line 2 regular baking sheets and 1 smaller one with parchment paper.
- Whisk together the peanut butter and confectioners' sugar in a medium bowl until smooth. Using a tablespoon scoop, portion into 18 rounds and place them on the small parchment-lined pan. Put them in the freezer to firm up, at least 20 minutes.
- Preheat the oven to 375 degrees F.
- For the cookie dough: Meanwhile, in the bowl of an electric mixer fitted with a paddle attachment, cream together the brown sugar, butter and granulated sugar until nice and combined, about 2 minutes. Add the vanilla and egg and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
- In a separate bowl, stir together the flour, coffee granules, baking soda, baking powder and salt. Add the dry ingredients to the mixer gradually, mixing on low until totally incorporated. Stir in the chocolate chunks.
- Scoop the cookie dough into eighteen 2-tablespoon portions and with your palm, flatten each scoop into a disc.
- Place one peanut butter round in the center of a dough disc. Bring the edges of the dough around the peanut butter round and enclose completely. Roll to ensure all the peanut butter is covered. Flatten with your palm, creating a disc shape once again. Repeat with the remaining peanut butter rounds and dough discs. Split the finished discs between the 2 lined baking sheets.
- Bake until the cookies are golden brown, 10 to 11 minutes. Transfer the cookies to a cooling rack and allow them to cool slightly before eating, 5 to 7 minutes.
PEANUT BUTTER CHOCOLATE CHIP COOKIES
Step up your chocolate chip cookie game with the addition of creamy peanut butter. Believe it or not, the secret to creating the cookies' soft and chewy center and complex depth of flavor is...patience. Resist the urge to skip the dough resting step and you'll be rewarded with the best peanut-buttery cookies. Some things are just worth the wait!
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 36 cookies
Number Of Ingredients 11
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.
PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN
GREAT...the name says it all.
Provided by KATHY
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 15.7 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 250 mg, Sugar 18.2 g
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.
PEANUT BUTTER CHOCOLATE CHIP COOKIES
I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time.
Provided by HeatherFeather
Categories Drop Cookies
Time 30m
Yield 36-48 cookies
Number Of Ingredients 8
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).
Nutrition Facts : Calories 206.1, Fat 11.9, SaturatedFat 5.8, Cholesterol 23.9, Sodium 75.4, Carbohydrate 24.2, Fiber 1.2, Sugar 17.2, Protein 3.3
PEANUT BUTTER CHIP CHOCOLATE COOKIES
My best friend's mom made these when we were kids. They are the best cookies I have ever eaten, and I have yet to screw up a batch! Warning: you may be tempted to eat the entire recipe!!
Provided by Michelle Laverdiere
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 559.8 calories, Carbohydrate 63.5 g, Cholesterol 71.7 mg, Fat 28.4 g, Fiber 2.1 g, Protein 12.8 g, SaturatedFat 21.7 g, Sodium 396.8 mg, Sugar 42.3 g
PEANUT-BUTTER CHOCOLATE-CHUNK DROP COOKIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 14 cookies
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and sugars until light and fluffy. Add egg and vanilla, and mix on medium speed until combined. Sift flour and baking soda together, and add to butter mixture, beating just to combine. Fold in chocolate chunks.
- Using a 1 1/2-ounce ice-cream scoop, form cookies, and place on a baking sheet lined with a Silpat, pressing down slightly to flatten. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 1 week.
CHOCOLATE PEANUT BUTTER CHIP COOKIES
It's a snap to make a batch of tasty cookies using this chocolate peanut butter cookie recipe, which calls for a convenient boxed cake mix. My husband and son gobble them up! -Mary Pulyer, Port St. Lucie, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 dozen.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 88 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 108mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
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