Peanut Butter Cookies With Milk Chocolate Chunks Recipes

PEANUT BUTTER-CHOCOLATE CHUNK COOKIES

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.

PEANUT BUTTER COOKIES WITH CHOCOLATE CHUNKS

Steps:

• Mix flour, oats, baking soda, and salt in medium bowl.
• Using an electric mixer, beat peanut butter, brown sugar, butter, honey, egg, and vanilla in large bowl until well blended. Stir dry ingredients into the peanut butter mixture in 2 additions. Stir in chopped chocolate.
• Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Butter 2 heavy large baking sheets.
• With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4 inch diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart.
• Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. Cool cookies on baking sheets for 5 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

Steps:

• Cream the butter and peanut butter together until fully incorporated.
• Add the sugars and cream on medium speed.
• Add the egg and vanilla and mix until completely incorporated.
• Add the flour and baking soda, mix until no white remains, then add the chocolate and mix on low just until everything comes together.
• Drop by teaspoonfuls onto parchment-lined baking sheets.
• Bake at 350° for 9 minutes or until golden brown.

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.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

PEANUT BUTTER CHOCOLATE CHUNK WALNUT COOKIES

Steps:

• Cream the butter and peanut butter together.
• Add the sugars and cream on medium speed.
• Add the eggs and vanilla and mix well.
• Combine dry ingredients and add to peanut butter mixture gradually and mix until no white remains; then add chocolate chunks and nuts. Mix well.
• Drop by tablespoons onto parchment lined baking sheets.Press down slightly.
• Bake at 350 degrees for 12-13 minutes or until golden brown.
• Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

PEANUT BUTTER COOKIES WITH MILK CHOCOLATE CHUNKS

Steps:

• Preheat oven to 350°F. Butter 2 large baking sheets. Using electric mixer, beat first 7 ingredients in large bowl until fluffy. Mix flour, oats and baking soda in small bowl. Add to peanut butter mixture; beat to blend. Stir in nuts and chocolate.
• For each cookie, drop 1 slightly rounded tablespoon dough onto prepared sheet and top each with second slightly rounded tablespoon dough, pressing slightly. Freeze 10 minutes. Bake until cookies are light golden, about 15 minutes. Transfer to racks; cool.

PEANUT BUTTER COOKIES WITH CHOCOLATE CHUNKS

Steps:

• Mix flour, oats, baking soda and salt in medium bowl. Using electric mixer, beat peanut butter, brown sugar, butter, honey, egg and vanilla in large bowl until well blended. Stir dry ingredients into peanut butter mixture in 2 additions. Stir in chopped chocolate. Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.
• Preheat oven to 350°F. Butter 2 heavy large baking sheets. With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4-inch-diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart. Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)