AMAZINGLY SOFT PEANUT BUTTER CHOCOLATE CHIP COOKIES
These are soooooo good! My boyfriend and I can't stop eating them. (Make sure not to over cook or they won't be soft.)
Provided by all4him
Categories Dessert
Time 25m
Yield 35-40 Cookes
Number Of Ingredients 11
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.
SOFT PEANUT BUTTER COOKIES
Peanut butter cookies that stay soft with a good flavor but not too sweet! You won't make another recipe after this one!
Provided by Cindy Duvall
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
- Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
- Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!
Nutrition Facts : Calories 269.9 calories, Carbohydrate 33.5 g, Cholesterol 15.5 mg, Fat 13.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 272.8 mg, Sugar 18.4 g
DOUBLE PEANUT BUTTER COOKIES
THE EXTRA TASTE of peanut butter in the middle of the cookie is a delicious surprise the first time you bite into one. It's a nice, soft cookie and fun to make with little helpers. Kids love to put that extra dab of peanut butter in the middle and snitch some at the same time. -Jeannette Mack, Rushville, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 cookies.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking soda and salt. Cut in shortening and peanut butter until mixture resembles coarse crumbs. , Beat in corn syrup and milk. Shape into a 10-in. roll; wrap in waxed paper or foil. Refrigerate for at least 3 hours. , Unwrap dough; cut into 1/4-in. slices; place half of the slices 2 in. apart on ungreased baking sheets. Top each with 1/2 teaspoon of peanut butter. Top with remaining slices; seal edges with a fork., Bake at 350° for 12-14 minutes or until lightly browned. Cool for 2 minutes; remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 295 calories, Fat 16g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
DOUBLE PEANUT BUTTER COOKIES II
A healthier version of peanut butter cookies. These taste great because they are made with honey.
Provided by Lynda
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 60
Number Of Ingredients 9
Steps:
- Sift together the whole wheat flour, pastry flour, baking powder and salt, set aside. In a medium bowl, stir together the vegetable oil, 2 cups of peanut butter, honey and yogurt until smooth. Add the dry ingredients and mix by hand until well blended. Shape into a roll that is 2 inches in diameter, wrap and chill until firm.
- Preheat oven to 350 degrees F (175 degrees C).
- Unwrap the roll of dough, and slice into 1/4 inch slices. Place half of the cookies onto unprepared baking sheets. Spread 1/2 teaspoon of peanut butter onto the center of each cookie on the sheets, cover with the remaining cookie rounds, and seal edges tightly with a fork.
- Bake for 10 to 12 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks.
Nutrition Facts : Calories 136 calories, Carbohydrate 15.8 g, Cholesterol 0.1 mg, Fat 7.4 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 1.4 g, Sodium 81.9 mg, Sugar 8 g
DOUBLE CHOCOLATE CHIP PEANUT BUTTER COOKIES
This is a moist, soft, rich chocolate cookie that will sure to satisfy your sweet tooth. This is a family all time favorite and there is never a crumb left over once these have come out of the oven.
Provided by Fleur_Mommy
Categories Dessert
Time 18m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line cookie sheet with parchment paper and lightly grease parchment paper
- In a medium bowl, cream together the butter and sugar.
- Stir in the eggs and vanilla.
- Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture until well blended.
- Finally, fold in the chocolate/peanut butter chips.
- Drop cookies by spoonful onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.
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