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 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
NAUGHTY CHOCOLATE AND PEANUT BUTTER CHIP COOKIES
This is a variation of the shortbread cookie, with a few twists. I like to discover new things, and this is definitely worth tasting!
Provided by MAURINE_C
Categories Thumbprint Cookies
Time 34m
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 164.1 calories, Carbohydrate 18.6 g, Cholesterol 10.3 mg, Fat 8.6 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 111.9 mg, Sugar 11.1 g
EMERIL'S PEANUT BUTTER-CHOCOLATE CHIP COOKIES
Making these cookies is a perfect family activity -- the absence of flour means there's no fuss and no muss. Plus, the cookies come together in a snap.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 20m
Yield Makes 24 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, combine all ingredients and stir with a wooden spoon until smooth. Divide dough into 24 portions, about 1 heaping tablespoon each. Roll each piece between your hands to form a smooth ball. Place dough balls, 1 inch apart, on two ungreased baking sheets. Using a fork, press on dough in two directions to form a crosshatch pattern.
- Bake cookies until puffed and lightly golden, 10 to 12 minutes, rotating sheets halfway through. Let cookies cool on sheets.
MICHELLE'S PEANUT BUTTER CHOCOLATE CHIP COOKIES
Make and share this Michelle's Peanut Butter Chocolate Chip Cookies recipe from Food.com.
Provided by BWildered Chef
Categories Drop Cookies
Time 25m
Yield 1 1/2 dozen, 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350.
- Cream butter, peanut butter and all sugars.
- Add egg, vanilla and mix well.
- In a separate bowl, combine dry ingredients, then blend slowly into the peanut butter mixture.
- Shape into balls (you can use your tablespoon), roll into sugar and place on cookie sheets and flatten slightly with glass bottom.
- Bake for about 10 minutes or until cookies are set. Do not let them brown.
Nutrition Facts : Calories 321.8, Fat 17.8, SaturatedFat 8.6, Cholesterol 35.8, Sodium 254.4, Carbohydrate 38.5, Fiber 1.8, Sugar 26, Protein 5.2
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