Peanut Butter Chocolate Chip Cookies Iv 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 CHOCOLATE CHIP COOKIES IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the applesauce, eggs and oil until well blended. Stir in the cake mix. Mix in the peanut butter chips, chocolate chips and pecans. Drop by spoonfuls or roll into balls and place 2 inches apart onto unprepared cookie sheets.
• 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.

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.

AMAZINGLY SOFT PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat your oven to 325 degrees Fahrenheit.
• Cream butter, peanut butter, and sugars together until smooth.
• Add eggs and vanilla, beat well.
• Stir in flour and baking soda until well combined.
• Mix in chips and nuts by hand.
• Using a cookie scooper or a spoon, scoop up 1 1/4 inch balls of dough and place 2'' apart on a greased cookie sheet. (For smaller cookies make smaller balls of course. Do not push them down.).
• Bake for 15 minutes or until cookies are firm around the edges but do not wait until the tops are brown.
• Tips:.
• Wait 3-4 minutes before transferring to wire rack to cool.
• You could use any kind of nuts you want and even switch up the chips.
• If you put the cookies into a zip lock bag place a piece of sandwich bread in with them to keep them soft.

PEANUT BUTTER CHOCOLATE CHIP COOKIES II

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream butter or margarine with brown sugar and white sugar. Add egg and vanilla. Mix well. Stir in peanut butter, baking soda, and salt. Make sure it is well blended. Add flour and chocolate chips.
• Drop teaspoons of cookie dough then flatten with fork slightly on greased cookie sheet. Bake for 5-6 minutes or until just showing a hint of brown on edges. Don't overcook. Let cool on cookie sheet for 5 -10 minutes. Then transfer to cooling rack.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

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 COOKIES IV

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside.
• In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines.
• Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, peanut butter, brown sugar, butter and eggs with electric mixer on medium speed until well blended. Stir in chocolate chips.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Flatten dough slightly with fingers.
• Bake 9 to 11 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheets to cooling racks. Store covered.

SUPER SOFT PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• 1. Mix the butter and sugar with a mixer on medium speed until creamy. Add the peanut butter, egg, and vanilla and beat until well- combined.
• 2. Whisk together the baking soda, flour, and salt in a small bowl, and slowly add the dry ingredients to the peanut butter mixture, mixing until just combined.
• 3. Fold in the chocolate chips and chill the dough in the refrigerator for at least 30 minutes.
• 4. When ready to bake, preheat oven to 350°F.
• 5. Drop tablespoon-size (approximate) balls onto parchment paper-lined cookie sheets, and press each cookie down to slightly flatten.
• 6. Bake for 9-10 minutes until set and very light in color. They will appear under-done.
• NOTE: For gas ovens, it might take a little less. for 9-12 cookies, it only takes my oven 6-7 minutes when preheated.
• 7. Let cool on cookie sheet for 5-10 minutes and transfer to a rack to cool completely.
• 8. Store at room temperature, tightly covered, for up to 5 days.

JEFF'S AWARD WINNING PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Pre-Heat Oven to 375.
• Cream butter, peanut butter, and sugar; beat in egg.
• In a separate bowl, combine flour, salt, and baking powder, baking soda; set aside.
• Combine the flour mixture (a little at a time) with peanut butter mixture, blending well.
• Stir in chips with a spoon.
• Shape mixture into 1 to 1 1/2-inch balls (do not flatten); roll balls lightly in granulated sugar.
• Place on parchment paper.
• Bake for 9-11 minutes. I usually bake for 9 minutes (will result in softer, chewy cookies).
• Let cool and server....