CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES
These cookies are really chewy and addictive.
Provided by Kathy Bliesner
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 33.5 g, Cholesterol 25.7 mg, Fat 11.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 162.6 mg, Sugar 21.1 g
PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN
GREAT...the name says it all.
Provided by KATHY
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 15.7 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 250 mg, Sugar 18.2 g
PEANUT BUTTER CHOCOLATE CHIP COOKIES
Step up your chocolate chip cookie game with the addition of creamy peanut butter. Believe it or not, the secret to creating the cookies' soft and chewy center and complex depth of flavor is...patience. Resist the urge to skip the dough resting step and you'll be rewarded with the best peanut-buttery cookies. Some things are just worth the wait!
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 36 cookies
Number Of Ingredients 11
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 CRUNCH COOKIES
We didn't have any chocolate chips in the house, but we did have a bag of Nestle® Crunch candy bars meant for Halloween! Add that to an existing peanut butter oatmeal recipe, with a few modifications, and peanut butter crunch cookies are born!
Provided by dextraphy
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and peanut butter together in a bowl using an electric mixer until creamy and smooth; beat in brown sugar and white sugar until incorporated. Add egg and vanilla to creamed butter mixture and mix until smooth.
- Whisk oats, flour, baking soda, baking powder, and salt together in a separate bowl; stir into creamed butter mixture until just incorporated. Carefully fold chocolate bars into dough. Drop dough by rounded teaspoonfuls onto ungreased baking sheets.
- Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes.
Nutrition Facts : Calories 117.4 calories, Carbohydrate 13.8 g, Cholesterol 14.7 mg, Fat 6.3 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 2.9 g, Sodium 97.1 mg, Sugar 8.8 g
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FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES RECIPE
From kingarthurbaking.com
4.9/5 (246)Calories 150 per servingTotal Time 18 mins
- Preheat your oven to 350°F., Beat the peanut butter, sugar, baking soda, and salt at medium speed of your mixer, until well-blended., Add the egg and vanilla, and blend on low-medium speed until incorporated., Stir in the chocolate chips., Scoop the dough by the tablespoonful onto a parchment-lined baking sheet (a tablespoon cookie scoop is best for this job) and push the top of the dough to flatten just slightly., Bake the cookies for 8 to 10 minutes.
- The tops should be slightly crinkled and you will want to pull them BEFORE they begin to brown on the edges.
PEANUT BUTTER CHOCOLATE CHIP COOKIES - PRETTY. SIMPLE.
From prettysimplesweet.com
4.8/5 (28)Total Time 25 mins
- In a mixer bowl fitted with the paddle attachment, beat the butter and peanut butter on medium speed for 1 minute until creamy. Add brown sugar and granulated sugar and beat on medium speed for about 3 minutes, until fluffy. Beat in the egg, one at a time, then beat in vanilla extract. Add flour mixture and mix just until combined. Do not overmix. Add chocolate chips. The dough will be soft at this point. Chill it for about 1 hour until it's easy to handle.
- Roll dough into balls, the size of 2 tablespoons each (mine were about 40 grams each), and place onto the cookie sheets. Bake for about 10 minutes, until cookies just begin to brown at the edges, but the center is still soft. Cookies will appear undone, that's ok. If the cookies are puffy, gently press them down while still warm using a spatula or the back of a spoon but leave them thick. Allow cookies to cool for 10-15 in the cookie sheet until they are easy to transfer without breaking, then gently transfer them to a wire rack to cool completely. Serve cookies warm or at room temperature.
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