Peanut Butter Chocolate Pan Cookies Recipes

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PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN



Peanut Butter Chocolate Chip Cookies from Heaven image

GREAT...the name says it all.

Provided by KATHY

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 ½ cups packed brown sugar
2 eggs
1 cup peanut butter
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
¼ cup cornstarch
¾ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 cup semisweet chocolate chips

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 CHIP COOKIES



Peanut Butter Chocolate Chip Cookies image

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

1 cup sweet unsalted butter, at room temperature
1 cup sweet creamy peanut butter (do not use reduced fat versions - I use Jiff or Peter Pan brands)
1 cup granulated sugar
1 cup brown sugar or 1 cup light muscovado sugar, packed
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

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

PEANUT BUTTER CHOCOLATE PAN COOKIES



Peanut Butter Chocolate Pan Cookies image

Peanut butter and chocolate come together in these tasty baked cookies - dessert that's made using Original Bisquick® mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 24

Number Of Ingredients 6

3/4 cup crunchy peanut butter
2 eggs
1 teaspoon vanilla
1 cup packed light brown sugar
2 cups Original Bisquick™ mix
1 bag (12 oz) dark chocolate chips (2 cups)

Steps:

  • Heat oven to 325°F. Lightly spray 15x10x1-inch pan with cooking spray.
  • In large bowl, stir together peanut butter, eggs and vanilla. Stir in brown sugar until blended. Add Bisquick mix and 3/4 cup of the chocolate chips, stirring just until dry ingredients are moistened. Spread mixture in pan.
  • Bake 20 minutes or until golden brown. Sprinkle with remaining 1 1/4 cups chocolate chips; let stand 5 minutes or until chocolate is melted. Spread melted chocolate evenly over top. Cut into 4 rows by 3 rows, then cut each bar in half to form a triangle.

Nutrition Facts : Calories 201, Carbohydrate 27 g, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 176 mg

CHEWY PEANUT BUTTER PAN SQUARES



Chewy Peanut Butter Pan Squares image

With seven of us in our family, including two teenage boys, these peanut butter squares never last long! It's hard to believe how simple they are to prepare. -Deb DeChant, Milan, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 6

1/2 cup butter, cubed
1/2 cup creamy peanut butter
1-1/2 cups sugar
1 cup all-purpose flour
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract

Steps:

  • In a microwave-safe bowl, melt butter and peanut butter; stir until smooth. Combine sugar and flour; gradually add to butter mixture and mix well. Beat in eggs and vanilla. , Spread into a greased 13x9-in. baking pan. Bake at 350° until lightly browned and edges start to pull away from sides of pan, 28-32 minutes. Cool on a wire rack.

Nutrition Facts : Calories 139 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 69mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

PEANUT BUTTER CARAMEL CHOCOLATE CHIP COOKIE BARS



Peanut Butter Caramel Chocolate Chip Cookie Bars image

I think we can all agree one of the sweetest parts of the holiday season is baking! Whether you're making Peanut Butter Caramel Chocolate Chip Cookie Bars for your family as a sweet gift, or as a treat to help fuel Santa, there's no shortage of reasons to fire up the oven this time of year. These mouthwatering chocolate caramel peanut butter bars are sure to add a little jazz to your cookie tray. With only six simple steps, this recipe is perfect for little helpers and fun for the whole family. We're warning you now, with an ingredient list this delicious, it's impossible not to snack on caramels or chocolate chips while whipping up these chocolate caramel peanut butter bars.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h45m

Yield 40

Number Of Ingredients 7

1 pouch (17.5 oz) Betty Crocker™ Peanut Butter Cookie Mix
Vegetable oil, water and egg called for on peanut butter cookie mix pouch
1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
Butter and egg called for on chocolate chip cookie mix pouch
1 bag (11 oz) caramels, unwrapped
1/4 cup heavy whipping cream
2 cups semisweet chocolate chips (12 oz)

Steps:

  • Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray. Make peanut butter cookie dough as directed on pouch. Press dough evenly in bottom of pan.
  • Make chocolate chip cookie dough as directed on pouch. Drop dough by spoonfuls over peanut butter cookie dough. Using metal spatula, evenly spread dough to cover peanut butter cookie dough layer.
  • Bake 25 to 28 minutes or until toothpick inserted in center comes out clean and edges are set. Remove from oven to cooling rack. Cool 5 minutes.
  • Meanwhile, in 2-quart saucepan, heat caramels and whipping cream over medium heat, stirring constantly, 5 to 10 minutes or until caramels are melted. Remove from heat. Spread over warm cookie base. Bake about 5 minutes or until caramel is set in center. Return to cooling rack.
  • Sprinkle chocolate chips evenly over top. Let stand 5 minutes; spread melted chips evenly over top. Refrigerate bars until chocolate is firm, about 3 hours.
  • Let bars stand 30 minutes before cutting. Remove bars from pan by lifting foil; peel foil away. Cut into 8 rows by 5 rows. Store loosely covered in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 22 g, TransFat 0 g

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