Chewy Peanut Butter Chocolate Chip Cookies Recipes

CHEWY CHOCOLATE PEANUT BUTTER CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together butter and sugar. Beat in eggs and vanilla. Combine flour, cocoa, baking soda, and salt; gradually stir into the butter mixture. Mix in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
• Bake 8 to 10 minutes in preheated oven. Cool for 1 minute before placing on wire racks to cool completely.

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).

CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350°F. Line a baking sheet with a sheet of parchment paper or a silicone mat.
• Beat the butter, brown sugar, and white sugar together until creamy and fluffy.
• Add the light corn syrup, peanut butter, eggs, and vanilla. Beat on medium speed until combined and smooth - about 15 seconds.
• In a separate bowl, whisk the flour, salt, and baking soda together until blended well. Add the dry ingredients into your bowl of wet ingredients. Mix to combine.
• Once a dough has formed, stir in the chocolate chips. Use a tablespoon measurement or an ice cream scooper to scoop out two tablespoons worth of dough into the palm of your hand. Roll the dough into a ball and place onto your prepared baking sheet. Repeat so that you have 8 balls of dough spread out on your baking sheet.
• For plump cookies, place the baking sheet with the cookie dough balls in the freezer for 5 minutes. For slightly thinner cookies, bake straight away. Bake the cookies for 12 to 14 minutes, or until the tops are just starting to get the very slightest hint of a golden appearance.
• Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack or serving plate.

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.

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.

CHEWY CHOCOLATE CHIP PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 F. Line 2 baking pans with parchment paper or a silicone mat..
• In a large mixing bowl, cream together the peanut butter, butter, sugar and brown sugar. Beat together until smooth & creamy best if using a stand mixer or hand mixer.
• Add the egg and vanilla extract and continue to mix until well combined.
• In a small mixing bowl, whisk together the flour, baking soda, and salt. Stir in the flour mixture to the butter and sugar mixture and mix until well combined. Stir in chocolate chips
• Using a cookie dough scooper or making the dough into 1 inch balls. Roll in white granulated sugar if you desire and place onto your prepared baking sheet.
• Using a fork, press down on each ball of dough to slightly flatten and creating a criss-cross pattern.
• Bake for 8-9 minutes. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.
• These keep well for a couple of days in an airtight container.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• See recipe notes for low altitude baking.
• Preheat oven to 375 degrees.
• In a large bowl or mixer, cream sugar, brown sugar, butter and peanut butter together until well blended.
• Add vanilla and eggs and mix well.
• In a separate bowl, whisk flour*, baking powder, salt, and baking soda together. Gradually mix into the wet ingredients.
• Stir in chocolate chips.
• Spoon dough onto an ungreased cookie sheet and bake for 8 minutes or until lightly browned.

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.