Chunky Chocolate Chip Peanut Butter Cookies Recipes

BAKERY-STYLE PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper and set aside.
• In a large bowl whisk together the flour, baking powder, baking soda, and cinnamon (if using). Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the peanut butter and butter until smooth.
• Gradually add in both sugars, one at a time, and beat until well combined, about 2 minutes.
• On low speed, add in the eggs and egg yolk, one at a time, beating well after each addition, and scraping the sides and bottom of the bowl as needed. Beat in the vanilla.
• Gradually add in the dry ingredients, beating on low speed until just combined. Turn the mixer off.
• Using a rubber spatula, fold in the chocolate chips.
• Using a large cookie scoop, scoop out 1/4 cup portions of the cookie dough and roll it into balls. Place the balls on the prepared baking sheets, leaving at least 2-inches between each cookie for spreading. Gently press down on each cookie ball, slightly flattening the ball. This will help them spread evenly in the oven.
• Bake, one tray at a time, for 14 to 16 minutes, or until golden brown and set. Repeat with all cookie dough.
• When the cookies come out of the oven, press a few extra chocolate chips on top while they're still warm, and sprinkle with sea salt, if desired. Serve warm or cooled!

PEANUT BUTTER CHOCOLATE CHIP COOKIES RECIPE

Steps:

• In a large mixing bowl, beat butter and sugars with peanut butter until fully mixed, scraping down the sides of the bowl as needed.
• Add milk, vanilla, and eggs. Beat until combined.
• Add in flour, salt, baking powder, and cornstarch, just until cookie dough combines. Do not overbeat.
• Fold in chopped chocolate chunks and morsels.
• Drop by large tablespoon onto a parchment paper lined baking sheet. Use a fork to make criss-cross marks on top of each cookie.
• Bake in a 375 degree oven for 10-13 minutes. Remove and cool completely!

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.

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).

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.

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

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.

CHUNKY PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream the butter, peanut butter, sugar, brown sugar, egg, and vanilla extract. Whisk together the flour, baking soda, and baking powder and add to peanut butter mixture, stirring to combine well. Stir in chopped peanuts and chocolate chips.
• Drop generous spoonfuls of dough onto an ungreased cookie sheet. Press each mound of dough with a fork to flatten slightly.
• Bake until bottom of cookies are golden brown, about 10 minutes. Remove from oven and sprinkle immediately with fleur de sel to taste. Let cookies cool on sheet for a few minutes before transferring to a cooling rack to cool completely.

CHUNKY PEANUT, CHOCOLATE, AND CINNAMON COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes. Add sugars; mix 2 minutes. Mix in eggs. Gradually add flour mixture; mix until just combined. Fold in chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate dough until it is slightly firm, 15 minutes.
• Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool. Serve with ice cream.

CHUNKY PEANUT BUTTER COOKIES WITH WHITE CHOCOLATE CHIPS

Steps:

• Preheat the oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
• Combine in a large bowl the butter, peanut butter, and sugars. With a hand mixer on medium speed, cream the butter mixture together. Add the egg and vanilla and mix to combine.
• Sift the flour, baking soda and salt together. Add the dry ingredients to the butter mixture, slowly, until just combined and being sure not to overwork the dough.
• Scoop the dough into rounded tablespoons and deposit 3 inches apart on the baking sheet. Create a hashtag # with a fork and sprinkle the tops of the cookies with a little sugar and chopped peanuts.
• Bake for 5 minutes, then shift the baking sheet 180 degrees and bake for another 5-7 until browned and crisp. Cool for 5 minutes on the baking sheet before transferring cookies to a rack to finish cooling. Keep in an airtight container for up to 5 days.

CHUNKY PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (180C).
• Grease cookie sheet with vegetable oil.
• Cream together margarine, peanut butter, and sugars until mixture is smooth and fluffy.
• In seperate bowl combine flour, cocoa and baking soda.
• Add flour mixture to sugar mixture gradually, stirring in until well blended.
• (Mixture should be firm).
• Fold chocolate chips into batter until chips are evenly spread throughout.
• Spoon out level tablespoon and roll batter into a ball with palms of hand.
• Drop ball on cookie sheet and lightly press down with palm.
• Use fork to spread batter a little flatter (This will make cookie nice and round).
• Bake for 10-12 minutes (until cookies are slightly brown around edges).
• Let cool aaprox.
• 10-15 minutes.
• Remember to re-grease pan a little between patches.