Soft Peanut Butter Chocolate Chip Cookies Recipes

SOFT PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.
• Place the peanut butter, butter, brown sugar, and sugar in a large mixing bowl and cream on medium-high speed for 5 full minutes (the mixture should look very pale and fluffy).
• Beat in the egg and the egg yolk, until smooth.
• Add the flour, cornstarch, baking soda, and salt, mixing in on low speed until just barely combined.
• Fold in the chocolate chips, and scoop 1.5-tablespoon balls of dough onto the prepared baking sheets.
• Bake for 7 to 9 minutes, or until just barely beginning to turn golden on the bottoms.
• Cool for 10 minutes on the baking sheet, and serve.

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.

SOFT PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Line 2 baking sheets with silicone liners or spray them with nonstick baking spray and set aside.
• Combine the flour, baking soda, and salt in a medium bowl.
• Cream butter and peanut butter together in a large mixing bowl. Add both sugars and beat until light and fluffy.
• One at a time beat in the whole egg, the egg yolk, and the vanilla.
• Slowly beat in the flour mixture until fully blended. Fold in the chocolate chips with a spatula.
• Cover and refrigerate the cookie dough for at least 30 minutes.
• Using a 1-ounce cookie scoop, scoop 2-tablespoon-sized mounds of the dough onto the baking sheets, leaving about 2 inches between cookies. Lightly press each cookie a few times with the tines of a fork.
• Bake for 8 to 10 minutes, until browned around the edges. Cool for 10 minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely. Serve and enjoy!

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

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.

CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
• Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

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.

CHOCOLATE CHIP PEANUT BUTTER COOKIES

Steps:

• In a bowl, cream butter and sugars; beat in peanut butter, egg and vanilla. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Stir in chocolate chips. , Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° until golden brown, 10-12 minutes. Cool 1 minute before removing to a wire rack.

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).

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.

PEANUT BUTTER CHIP CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• 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. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

PEANUT BUTTER CHOCOLATE CHIP COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, peanut butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Combine the flour, baking soda, baking powder and salt; stir into the peanut butter mixture. Finally, mix in the chocolate chips. Drop dough by rounded teaspoonfuls onto the prepared cookie sheet. Cookies should be 2 inches apart.
• Bake for about 14 minutes in the preheated oven, until the edges are slightly golden and the center is firm. Remove from baking sheets to cool on wire racks.

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.

CLASSIC PEANUT BUTTER CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl combine the butter and peanut butter and beat the mixture until it is light and fluffy. Add the brown and white sugars and mix until well combined.
• Add the eggs and mix until the mixture is well combined and light in color. Add in the milk and vanilla and mix until blended.
• Add the dry ingredients and mix just until combined. Add in the chocolate chips and peanut butter chips. Let the cookie dough sit for 15 minutes before scooping onto the baking sheets. It will firm up as it sits.
• When ready to bake, roll into 1 1/4 inch balls of dough and place onto parchment-lined baking sheets leaving about 1 to 2 inches in between the cookies to allow for spreading as they bake. Bake for 8-10 minutes, taking care not to overbake.
• Leave the cookies on the baking sheet for 2-3 minutes after baking before removing them to a cooling rack. This will help them set up and be firm enough to transfer without having them overbake in the oven. The cookies may look slightly underbaked but they will firm up as they cool.

EASY CHOCOLATE PEANUT BUTTER CHIP COOKIES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). In a small bowl, whisk together the flour, baking soda, salt and cocoa. Set aside.
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Gradually blend in the dry ingredients until just moistened, then stir in the peanut butter chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 18 to 20 minutes in the preheated oven. Remove cookies to cool on a wire rack.