Peanut Butter Chocolate Chunk 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.

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

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').

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

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

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 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 CHUNK BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, white sugar, and brown sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla extract into the butter mixture. Add peanut butter and beat until incorporated.
• Sift flour and baking soda together in a separate bowl; mix into the butter mixture. Fold chocolate chunks into the mixture.
• Spread the batter into a 13x9-inch baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool completely before cutting into squares.

CHOCOLATE CHUNK-PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a stand mixer cream together the butter, peanut butter, sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla, mix to combine.
• In a small bowl whisk together the peanut flour, salt, and baking soda. Add the mixture to the creamed butter mixture and mix on low speed until just smooth. Add the chocolate pieces and mix on low until just combined.
• Use a 2-ounce scoop to portion out the cookies or use a spoon and then roll the dough in your hands to make it round. Sprinkle the cookies with sugar and flatten with the tines of a fork to create the classic cross hatch pattern.
• Bake for about 8 to 10 minutes, making sure they are set, but not quite dry in the center. Cool on a rack.

PEANUT BUTTER-CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl; set aside.
• Beat butter, peanut butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate and peanuts. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
• Bake 9 to 11 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks to cool completely.

PEANUT BUTTER COOKIES WITH CHOCOLATE CHUNKS

Steps:

• Mix flour, oats, baking soda and salt in medium bowl. Using electric mixer, beat peanut butter, brown sugar, butter, honey, egg and vanilla in large bowl until well blended. Stir dry ingredients into peanut butter mixture in 2 additions. Stir in chopped chocolate. Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.
• Preheat oven to 350°F. Butter 2 heavy large baking sheets. With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4-inch-diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart. Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350°F Combine flour, baking soda and salt in small bowl.
• Beat peanut butter, butter, sugars, and vanilla in a large mixing bowl until creamy.
• Beat in eggs.
• Gradually beat in flour mixture.
• Stir in chocolate chips and peanuts.
• Drop by rounded tablespoon onto ungreased baking sheets, press down slightly.
• Bake for 9-12 minutes or until golden brown.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PEANUT-BUTTER CHOCOLATE-CHUNK DROP COOKIES

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.