Chunky Peanut Butter Chocolate Chip Cookies Recipes

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PEANUT BUTTER-CHOCOLATE CHUNK COOKIES



Peanut Butter-Chocolate Chunk Cookies image

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

1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 cup peanut butter (smooth or chunky)
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate, cut into chunks

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

CHOCOLATE CHIP PEANUT BUTTER COOKIES



Chocolate Chip Peanut Butter Cookies image

Here's a different version of a traditional recipe. I love these soft peanut butter chocolate chip cookies. - Clarice Schweitzer, Sun City, Arizona

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup sugar
1/3 cup packed brown sugar
1/2 cup chunky peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup old-fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 310 calories, Fat 18g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 293mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.

CHUNKY CHOCOLATE CHIP PEANUT BUTTER COOKIES



Chunky Chocolate Chip Peanut Butter Cookies image

Make and share this Chunky Chocolate Chip Peanut Butter Cookies recipe from Food.com.

Provided by Aroostook

Categories     Drop Cookies

Time 18m

Yield 3 dozen

Number Of Ingredients 12

1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon pure vanilla extract
2 cups semi-sweet chocolate chips
1/2 cup coarsely chopped peanuts (optional)

Steps:

  • Preheat oven to 375F Sift flour, baking soda, cinnamon and salt in a small bowl Cream sugars, butter and peanut butter in a large bowl Beat in egg and vanilla Gradually beat in flour mixture Stir in chocolate bits and peanuts.
  • Drop teaspoons of dough on a greased baking sheet Press down slightly Bake for 7-10 minutes Edges will be set but the middles will still be soft.
  • Cool on baking sheet for about 3 min.
  • Remove to wire racks until cooled completely.

CHUNKY PEANUT BUTTER CHOCOLATE CHIP COOKIES



Chunky Peanut Butter Chocolate Chip Cookies image

Thease are DELISCIOUS! The best cookies I've ever eaten. Much better than any manufactured, although you'd that they were. I just had to share them. This recipe makes a lot of cookies for large groups or special occasions. You can cut ingredients in half to make two dozen instead. I hope that you like them as much as I do

Provided by Lady Di Shea

Categories     Dessert

Time 20m

Yield 48 cookies

Number Of Ingredients 9

1 1/4 cups softened margarine
1 1/4 cups crunchy peanut butter or 1 1/4 cups chunky peanut butter
1 cup granulated sugar
1 cup lightly packed brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 tablespoons fine cocoa powder
1 1/2 cups semi-sweet chocolate chips

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.

CHUNKY PEANUT BUTTER COOKIES WITH WHITE CHOCOLATE CHIPS



Chunky Peanut Butter Cookies with White Chocolate Chips image

Don't wait 20 years to make these -- like I did.

Provided by Sara Foster

Categories     Dessert

Number Of Ingredients 12

1/2 cup unsalted butter (1 stick, room temperature)
1/2 cup chunky peanut butter
1/2 cup light brown sugar (firmly packed)
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips (or chocolate chips or peanut butter chips)
1/2 cup peanuts (coarsely chopped)
sparkling sugar (for sprinkling)

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.

Nutrition Facts : Calories 223 kcal, Carbohydrate 25 g, Protein 5 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 14 mg, Sodium 110 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

PEANUT BUTTER CHOCOLATE CHIP COOKIES RECIPE



Peanut Butter Chocolate Chip Cookies Recipe image

A chunky Peanut Butter Chocolate Chip Cookie recipe with even more chunk--from chocolate! If you love chocolate and peanut butter, these cookies are for you. A combo of dark and milk chocolate, plus a peanut crunch makes these cookies the best!

Provided by Aimee

Categories     Cookies

Time 25m

Number Of Ingredients 13

1 1/4 cup unsalted butter, softened
1 cup granulated sugar
1 1/2 cup light brown sugar
1 1/2 cup chunky peanut butter
1/3 cup whole milk
1 Tbsp vanilla extract
2 large eggs
3 1/2 cup all purpose flour
1 1/2 teaspoon kosher salt
1 Tablespoon baking powder
1 Tablespoon cornstarch
7 ounce dark chocolate (60% cocoa+), chopped
11 ounce package milk chocolate morsels

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!

Nutrition Facts : Calories 179 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 cookie, Sodium 97 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

CHUNKY PEANUT, CHOCOLATE, AND CINNAMON COOKIES



Chunky Peanut, Chocolate, and Cinnamon Cookies image

These cookies, pairing chocolate with cinnamon, take cues from classic Mexican flavors and go wonderfully with scoops of ice cream. You can also make bite-size cookies by rolling the dough into smaller balls.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup smooth peanut butter
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups semisweet chocolate chips
2/3 cup roasted, salted peanuts, coarsely chopped
2 teaspoons pure vanilla extract
Chocolate or vanilla ice cream, for serving

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 CHOCOLATE CHIP COOKIES



Chunky Peanut Butter Chocolate Chip Cookies image

Roasted peanuts, bittersweet chocolate, and just a touch of salt - what's not to love? These cookies are downright irresistible. Click here to see Our 50 Best Cookie Recipes

Provided by Whole Foods Market

Yield 12

Number Of Ingredients 12

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup sugar
1/4 cup brown sugar, plus 2 tablespoons
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cup all-purpose unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup roasted, unsalted peanuts, coarsely chopped
1 cup bittersweet chocolate chips
fleur de sel, to taste

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.

Nutrition Facts : ServingSize 1 serving, Calories 349 calories, Sugar 22 g, Fat 21 g, Carbohydrate 37 g, Cholesterol 36 mg, Fiber 2 g, Protein 7 g, SaturatedFat 9 g, Sodium 172 mg, TransFat 0.3 g

PEANUT BUTTER CHOCOLATE CHUNK COOKIES



Peanut Butter Chocolate Chunk Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h5m

Yield 18 cookies

Number Of Ingredients 13

1 cup creamy peanut butter
1/2 cup confectioners' sugar
2/3 cup packed brown sugar
1 stick (8 tablespoons) salted butter, at room temperature
1/4 cup granulated sugar
1 teaspoon vanilla
1 large egg
1 1/2 cups all-purpose flour
1 heaping teaspoon instant coffee granules
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces good semisweet chocolate, chopped into chunks

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.

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