PEANUT BUTTER CHOCOLATE CHUNK COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 18 cookies
Number Of Ingredients 13
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 CHUNK COOKIES
These little cookies showcase a perfect pairing of peanut butter and chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 119 g, Fat 7 g, Protein 3 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 CHUNK COOKIES
Make and share this Peanut Butter Chocolate Chunk Cookies recipe from Food.com.
Provided by P48422
Categories Drop Cookies
Time 24m
Yield 36 cookies
Number Of Ingredients 9
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 WALNUT COOKIES
Make and share this Peanut Butter Chocolate Chunk Walnut Cookies recipe from Food.com.
Provided by LizCl
Categories Drop Cookies
Time 33m
Yield 60 cookies
Number Of Ingredients 11
Steps:
- Cream the butter and peanut butter together.
- Add the sugars and cream on medium speed.
- Add the eggs and vanilla and mix well.
- Combine dry ingredients and add to peanut butter mixture gradually and mix until no white remains; then add chocolate chunks and nuts. Mix well.
- Drop by tablespoons onto parchment lined baking sheets.Press down slightly.
- Bake at 350 degrees for 12-13 minutes or until golden brown.
- Cool on baking sheets 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 150.1, Fat 9.2, SaturatedFat 3.6, Cholesterol 14.5, Sodium 65.2, Carbohydrate 15.2, Fiber 1, Sugar 10.4, Protein 2.8
PEANUT BUTTER CHOCOLATE CHUNK WALNUT COOKIES
These are melt in your mouth cookies. Easy to make and so delicious.
Provided by Anita Hoffman
Categories Cookies
Time 30m
Number Of Ingredients 11
Steps:
- 1. Cream the butter and peanut butter together. Add the sugars and cream on medium speed.
- 2. Add the eggs and vanilla and mix well.
- 3. Combine dry ingredients and add to peanut butter mixture gradually and mix until no white remains; then add chocolate chunks and nuts. Mix well.
- 4. Drop by tablespoonfuls onto parchment lined baking sheets. Press down slightly.
- 5. Bake at 350 degrees for 12-13 minutes or until golden brown.
- 6. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.
PEANUT BUTTER CHOCOLATE CHUNK COOKIES
I got this recipe on another site. Everyone loves these cookies. I prefer these to regular peanut butter cookies, because I love chocolate!
Provided by Nancy in Montreal
Categories Dessert
Time 24m
Yield 48 cookies
Number Of Ingredients 11
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.
Nutrition Facts : Calories 147.3, Fat 9.1, SaturatedFat 3.9, Cholesterol 16.7, Sodium 88.3, Carbohydrate 14.3, Fiber 1.2, Sugar 9.4, Protein 3
PEANUT BUTTER CHOCOLATE CHIP COOKIES
I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time.
Provided by HeatherFeather
Categories Drop Cookies
Time 30m
Yield 36-48 cookies
Number Of Ingredients 8
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).
Nutrition Facts : Calories 206.1, Fat 11.9, SaturatedFat 5.8, Cholesterol 23.9, Sodium 75.4, Carbohydrate 24.2, Fiber 1.2, Sugar 17.2, Protein 3.3
OATMEAL PEANUT BUTTER CHOCOLATE CHUNK COOKIES
Make and share this Oatmeal Peanut Butter Chocolate Chunk Cookies recipe from Food.com.
Provided by TLizSkinn
Categories Dessert
Time 40m
Yield 60 cookies
Number Of Ingredients 11
Steps:
- Preheat oven 375.
- Beat butter and peanut butter in large mixing bowl until combined.
- Add sugar, brown sugar, baking powder and soda, beating until combined, scraping down sides of bowl occasionally.
- Beat in eggs and vanilla.
- Beat in flour.
- Stir in oats and chocolate with spoon.
- Drop from tablespoon 3 inches apart, onto an ungreased cookie sheet.
- Bake in preheated oven 8-10 minutes or until edges are lightly browned.
- Remove to rack to cool.
Nutrition Facts : Calories 132.9, Fat 5.8, SaturatedFat 2.6, Cholesterol 17.8, Sodium 60, Carbohydrate 18.1, Fiber 0.8, Sugar 11.4, Protein 2.6
PEANUT BUTTER CHIP COOKIES III
This is the best Peanut Butter Chocolate Chip Cookie I have ever had. I researched different cookies two years before I found this one. It is chewy, plump, and delicious.
Provided by KATHY FLANIGAN
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 42
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, brown sugar, white sugar, salt and peanut butter. Beat in the eggs and vanilla. Combine the flour and baking soda; stir into the batter to form a dough. Mix in the chocolate chips and walnuts. Scoop mounds of dough as large as two tablespoons onto the prepared cookie sheets. Cookies should be at least 2 inches apart. If batter is crumbly, roll portions of dough into rough spheres between the palms of your hands. Flatten cookies down by 1/3 using the bottom of a glass.
- Bake for 10 to 12 minutes in the preheated oven, until well risen and brown. Do not overbake they will firm up a little as they cool. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 178 calories, Carbohydrate 19.8 g, Cholesterol 14.7 mg, Fat 10.6 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 112.6 mg, Sugar 12.3 g
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