Notaroundforlongpeanutbutterchocolatechipcookies Recipes

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).

PEANUT BUTTER THUMBPRINTS

Steps:

• HEAT oven to 375 degrees F.
• COMBINE brown sugar, peanut butter, shortening, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended. Beat in egg just until blended.
• COMBINE flour, baking soda and salt in medium bowl. Beat into peanut butter mixture at low speed just until blended.
• SHAPE dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
• BAKE 6 minutes. Immediately press centers of cookies with back of measuring teaspoon. Bake 3 minutes longer or until cookies are set and just beginning to brown. Cool 2 minutes on baking sheet.
• SPOON preserves into center of each cookie. Place on cooling rack to cool completely.

PEANUT BUTTER THUMBPRINT COOKIES

Steps:

• Heat oven to 350 degrees.
• In large mixer bowl, beat butter, brown sugar and peanut butter until well blended.
• Add eggs and vanilla; beat well.
• Stir together flour, baking powder and baking soda.
• Gradually add to peanut butter mixture.
• Shape dough into 1 inch balls; roll in chopped peanuts.
• Place on ungreased cookie sheet.
• Bake 8 to 10 minutes or until cookies are just set.
• Press thumb gently in center of each cookie; cool slightly.
• Remove from cooking sheet and cool completely.
• Prepare thumbprint filling:.
• In small mixer bowl; beat cream cheese, corn syrup and vanilla until well blended.
• Add melted chocolate chips, beating well.
• Gradually add powdered sugar; beating until blended and smooth. (Makes about 1 1/3 cups of filling).
• Pipe about 1/2 teaspoon filling into each thumbprint.
• Note: On cooking time I just put 10 minutes because it depends on how many cookies you are able to put on each cookie sheet; how many cookie sheets you have; if you have a double oven, etc.

PEANUT BUTTER THUMBPRINT COOKIES I

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, cream the shortening and sugar. Blend in peanut butter, salt, egg, vanilla and flour. Mix well.
• Shape dough into balls about 1 inch in diameter. Press your thumb into the center of each ball, creating a 1/2 inch depression.
• Bake for 12 to 15 minutes and cool on a rack. Fill the centers with a tart jelly/fruit preserve.

MELT IN YOUR MOUTH PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the shortening with the sugars and the peanut butter until well mixed. Beat in the egg and the water.
• Gradually beat in the flour, baking soda and salt. Form cookies on an ungreased baking sheet with a cookie press or roll into balls and smash flat with a floured fork or fingers.
• Bake at 375 degrees F (190 degrees C) for 12 minutes or more until done, usually when the puffed up cookie has lowered down to level. Before then it is more chewy.
• For High Altitude, omit water and add eggs last, mixing well, but not beating them as at sea level. Raise the temperature to 390 degrees F (200 degrees C). Or use a convection oven at 312 degrees F (155 degrees C) for 15 min works even better.

OATMEAL THUMBPRINTS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Cream butter and shortening with sugars. Beat in eggs. In a separate bowl, sift together flour, baking soda, salt, nuts and cinnamon. Add to butter mixture alternately with water. Stir in oats and almond extract.
• Drop by teaspoons on ungreased cookie sheets. Make a small indentation in each cookie. Fill with preserves.
• Bake for 10-12 minutes.

OLD-FASHIONED PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat butter, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Scrape down sides of bowl. Stir half of dry ingredients into mixture. Add eggs 1 at a time, stirring well after each addition. Mix in remaining dry ingredients.
• For each cookie, roll 1 heaping tablespoonful of dough into 1 3/4-inch-diameter ball. Arrange dough balls 2 1/2 inches apart on prepared baking sheets. Using back of fork, flatten dough balls and form crosshatch design on tops. Bake cookies until dry on top and golden brown on bottom, about 14 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be prepared up to 3 days ahead. Store in airtight container at room temperature.)

GHIRARDELLI CHOCOLATE-PEANUT BUTTER THUMBPRINT COOKIES

Steps:

• Prepare the Cookies: Beat butter, granulated sugar, brown sugar, and peanut butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth, 1 to 2 minutes. Add eggs, one at a time, beating just until incorporated after each addition. Beat in vanilla.
• Whisk together flour, baking soda, baking powder, and salt in a medium bowl; gradually add to butter mixture, beating on low speed just until blended and smooth. Cover and chill 1 hour.
• Preheat the oven to 350 degrees F.
• Scoop dough into balls using a 1-inch cookie scoop (about 1/2 tablespoon); place 2 inches apart on parchment paper-lined baking sheets. Press your thumb or the end of a wooden spoon into center of each ball, forming an indentation. Keep unused dough chilled while baking cookies.
• Bake, in batches, in preheated oven until lightly browned, 10 to 11 minutes. Cool on baking sheets 5 minutes; transfer to wire racks. Lightly press your thumb into indentations again while cookies are warm to reinforce shape. Cool completely, about 30 minutes.
• Prepare the Filling: Place first bag of Ghirardelli Semi-Sweet Chocolate Baking Chips, heavy cream, and butter in a medium-size microwaveable bowl, and microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds. Let stand 15 minutes.
• Transfer filling to a piping bag or a heavy-duty zip-top bag with 1/2 inch snipped from 1 corner.
• Pipe filling into indentation in each cookie, about 1 teaspoon per cookie. Press 3 Ghirardelli Grand Semi-Sweet Chocolate Chips onto the filling of each cookie. Let stand until chocolate filling is firm, about 1 hour.

CHOCOLATE AND PEANUT BUTTER THUMBPRINT COOKIES

Steps:

• HEAT oven to 350ºF. Spray baking sheets with no-stick cooking spray; set aside.
• COMBINE 1/2 cup shortening, sugar, 1 tablespoon milk, 1/2 teaspoon vanilla and egg yolk in medium bowl; beat at medium speed of electric mixer until well blended. Add melted chocolate; mix well. Combine flour and salt; add to chocolate mixture. Mix until blended.
• STIR in chocolate chips. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheet. Press thumb gently into center of each cookie.
• BAKE 8 minutes. Re-press centers after baking. Remove to cooling rack; cool completely. Spoon or pipe peanut butter cream filling into center of each cookie.
• Peanut Butter Cream Filling: COMBINE 2 tablespoons shortening and peanut butter in medium bowl. Stir until blended. Add powdered sugar; stir well. Add 2 tablespoons milk and 1/2 teaspoon vanilla; stir until smooth. Fill cooled thumbprint cookies.