Soft Batch Chocolate Chunk Peanut Butter Cookies Recipes

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').

SOFT BATCH CHOCOLATE CHUNK PEANUT BUTTER COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter until smooth and creamy.
• Add in the peanut butter and vanilla and beat until smooth; about 2 minutes.
• Next add in both sugars and beat until light and fluffy, scraping down the sides as needed, about 2 minutes.
• Add in the eggs, one at a time, beating well after each addition. Turn mixer off.
• Add in the flour, baking soda, baking powder, and salt. Whisk the ingredients together lightly before turning the mixer back on low and mixing in the dry ingredients until just combined. Be sure not to over mix here.
• Turn mixer off and use a spatula to fold in the chocolate chunks.
• Cover the bowl and place it in the fridge for 30 minutes, or up to 2 days. If you refrigerate the cookie dough for more than 30 minutes, you will need to bring it back to room temperature before baking.

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.

SOFT PEANUT BUTTER COOKIES

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!