Marthas Perfect Peanut Butter Chocolate Chip Cookies Recipes

PEANUT BUTTER-CHOCOLATE CHUNK COOKIES

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.

MARTHA'S CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Cream together the Crisco and both brown and white sugars with electric mixer. Mix well.
• 2. Add the eggs and vanilla. Beat on high until the mixture looks like a mayonnaise consistency. Turn down the mixer speed and add hot water. When it is blended in well, turn up the mixer speed and mix well.
• 3. Add the baking soda and salt. Mix well. Gradually add the flour and mix well. Finally, add the chips. Drop on ungreased cookie sheet. Bake at 350 degrees for 9-12 minutes or until lightly golden. Set cookie sheet on cooling rack for 1 minute before removing cookies.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl.
• Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs, then peanut butter.
• Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition. Cover with plastic wrap, and refrigerate 30 minutes.
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 1 1/2 inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern. Bake until golden brown, 14 to 16 minutes. Let cool on sheets 5 minutes. Transfer cookies to wire racks to cool completely.

CHOCOLATE PEANUT BUTTER SURPRISE COOKIES

Steps:

• Sift together flour, cocoa powder, baking powder, and baking soda. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour.
• Preheat the oven to 350 degrees. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.
• In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar.
• Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover "surprise."
• Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks.