SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
- Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
SOFT PEANUT BUTTER COOKIES
Peanut butter cookies that stay soft with a good flavor but not too sweet! You won't make another recipe after this one!
Provided by Cindy Duvall
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
- Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
- Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!
Nutrition Facts : Calories 269.9 calories, Carbohydrate 33.5 g, Cholesterol 15.5 mg, Fat 13.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 272.8 mg, Sugar 18.4 g
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Bookmark this recipe as your new go-to option for delicious, soft, and chewy chocolate chip cookies made from scratch. This simple recipe produces an extra-large batch of cookies, perfect for bringing to any-size gathering, gifting to a friend or setting out on the counter at home for the whole family to enjoy. The best chocolate chip cookies don't have to come from the bakery down the street-they can be created and perfected right from your own kitchen and with ingredients you likely already have on hand in your pantry. Don't forget to slow down when baking this delicious and classic recipe, and just enjoy the process of making these amazing homemade cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 72
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g
SOFT BATCH CHOCOLATE CHUNK PEANUT BUTTER COOKIES
Ultra thick soft batch peanut butter cookies loaded with chocolate chunks! Perfect with a cup of coffee or a cold glass of milk. These are the best peanut butter choc chunk cookies!
Provided by Ashley Manila
Categories Dessert
Time 1h2m
Number Of Ingredients 12
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.
SOFT CHOCOLATE COOKIES
Your family will find these chocolate cake-like cookies irresistible!
Provided by Frankie
Categories Desserts Cookies Chocolate Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated; beat in last egg along with vanilla extract. Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into butter mixture until just incorporated; mix in chocolate chips.
- Roll dough into 2-inch balls, or drop spoonfuls of dough 2 inches apart, onto ungreased baking sheets.
- Bake in preheated oven until edges of cookies are firm, 10 to 12 minutes. Remove to wire racks. Dust warm cookies with confectioners' sugar, if desired.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 21.5 g, Cholesterol 23.9 mg, Fat 7 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 109.6 mg, Sugar 15.1 g
SOFT & CHEWY CHOCOLATE PEANUT BUTTER COOKIES
Lift your dessert skills to new heights with these Soft & Chewy Chocolate Peanut Butter Cookies. The rich cream cheese makes them extra soft and chewy.
Provided by My Food and Family
Categories Baking Ingredients
Time 23m
Yield 22 servings, 2 cookies each
Number Of Ingredients 4
Steps:
- Heat oven to 375ºF.
- Beat cream cheese, peanut butter and eggs in large bowl with mixer on low speed 1 min. Add dry cake mix; beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough. (See Tip.)
- Shape into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.
- Bake 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire rack; cool completely.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SOFT CHOCO-PEANUTTY COOKIES
The chocolate cookie is light, fluffy... and sneaky! It's hiding a creamy ball of sweet peanut butter! Lovely with a cup of coffee and a quiet moment.
Provided by Paula Todora
Categories Chocolate
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees; Line a cookie sheet with parchment paper or spray lightly with nonstick cooking spray.
- 2. In a large mixing bowl, cream the butter and brown sugar until light and fluffy with an electric mixer.
- 3. Add eggs and vanilla; continue beating until mixed thoroughly.
- 4. Add baking soda and pudding mix; continue beating until combined.
- 5. Slowly add flour, beating slowly with mixer (mixture will be thick) and set aside while making filling.
- 6. In a small bowl combine peanut butter and powdered sugar; mix with wooden spoon until thoroughly mixed.
- 7. Lightly flour your hands and make a ball the size of a walnut from the chocolate mixture; pat into a circle in the palm of your hand; Make a small dime-size ball from the peanut butter filling and put in the middle of the chocolate cookie; roll into ball, keeping peanut butter filling in the middle.
- 8. Place 3" apart-you may only get 6 larger cookies on the cookie sheet; Bake 8-10 minutes-do not overbake, but make sure your finger indentation in the center remains.
- 9. Remove from oven and let set 2 minutes until removing to cooling rack; Let cool 5-10 additional minutes. Makes about 36 large cookies.
SOFT PEANUT BUTTER CHOCOLATE CHIP COOKIES
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F. Line 2 baking sheets with silicone liners or spray them with nonstick baking spray and set aside.
- Combine the flour, baking soda, and salt in a medium bowl.
- Cream butter and peanut butter together in a large mixing bowl. Add both sugars and beat until light and fluffy.
- One at a time beat in the whole egg, the egg yolk, and the vanilla.
- Slowly beat in the flour mixture until fully blended. Fold in the chocolate chips with a spatula.
- Cover and refrigerate the cookie dough for at least 30 minutes.
- Using a 1-ounce cookie scoop, scoop 2-tablespoon-sized mounds of the dough onto the baking sheets, leaving about 2 inches between cookies. Lightly press each cookie a few times with the tines of a fork.
- Bake for 8 to 10 minutes, until browned around the edges. Cool for 10 minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely. Serve and enjoy!
Nutrition Facts : Calories 113 kcal, Carbohydrate 10 g, Cholesterol 38 mg, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, Sodium 105 mg, Fat 7 g, ServingSize 2 to 3 dozen (24 to 36 servings), UnsaturatedFat 3 g
AMAZINGLY SOFT PEANUT BUTTER CHOCOLATE CHIP COOKIES
These are soooooo good! My boyfriend and I can't stop eating them. (Make sure not to over cook or they won't be soft.)
Provided by all4him
Categories Dessert
Time 25m
Yield 35-40 Cookes
Number Of Ingredients 11
Steps:
- Preheat your oven to 325 degrees Fahrenheit.
- Cream butter, peanut butter, and sugars together until smooth.
- Add eggs and vanilla, beat well.
- Stir in flour and baking soda until well combined.
- Mix in chips and nuts by hand.
- Using a cookie scooper or a spoon, scoop up 1 1/4 inch balls of dough and place 2'' apart on a greased cookie sheet. (For smaller cookies make smaller balls of course. Do not push them down.).
- Bake for 15 minutes or until cookies are firm around the edges but do not wait until the tops are brown.
- Tips:.
- Wait 3-4 minutes before transferring to wire rack to cool.
- You could use any kind of nuts you want and even switch up the chips.
- If you put the cookies into a zip lock bag place a piece of sandwich bread in with them to keep them soft.
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.
Nutrition Facts : Calories 191 kcal, Carbohydrate 20 g, Protein 3 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 155 mg, Sugar 13 g, ServingSize 1 serving
NO BAKE CHOCOLATE PEANUT BUTTER COOKIES
Steps:
- Line two baking sheets with parchment paper and set aside.
- In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes.
- Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine.
- Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you'd like a chewier cookie, store in the fridge.
SOFT AND CHEWY PEANUT BUTTER COOKIE RECIPE
These soft and chewy peanut butter cookies with brown sugar are a snap to make and a crowd pleaser.
Provided by Morgan Baker
Categories Dessert
Time 44m
Yield 24
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Position two racks in the upper and lower third of the oven. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and spray the parchment with cooking spray.
- Add the butter, peanut butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the mixture on high speed until light and fluffy, scraping down the sides of the bowl occasionally, about 5 minutes.
- Add the eggs one at a time and mix on medium-low to combine before adding the next. Add the vanilla and mix again until combined.
- Add the flour, salt, baking soda, and baking powder and mix on low until the mixture is just combined, scraping down the bowl occasionally, about 1 minute. Be careful not to overmix.
- Using a large cookie scoop, place mounds of dough on the prepared baking sheets at least 2 inches apart.
- Sprinkle the cookie dough mounds with granulated sugar. Chill the baking sheets in the freezer until very firm, about 20 minutes.
- Bake the chilled cookies until they begin to set on the edges, 12 to 14 minutes. Be careful not to overbake.
- Let the cookies cool for a few minutes on the baking sheets before moving to a rack to finish cooling.
Nutrition Facts : Calories 231 kcal, Carbohydrate 24 g, Cholesterol 36 mg, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, Sodium 211 mg, Sugar 12 g, Fat 14 g, ServingSize 24, UnsaturatedFat 0 g
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- In a mixing bowl, cream the butter, peanut butter and sugars. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.
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- To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular, about 5 minutes. Stop to scrape down the bowl as necessary. (Note regarding peanut butter - although natural peanut butter or homemade peanut butter may work, I recommend using storebought peanut butter like Jif, Skippy, Peter Pan or similar so that cookies bake up thicker and spread less. Using natural or homemade peanut butter tends to result in thinner, flatter cookies, that are prone to spreading.)
- Add the cocoa powder (I don't bother to sift), baking soda, and beat to incorporate, 1 to 2 minutes. Dough may be a bit crumbly in pieces, but pieces should all stick together forming a large mound when pinched, squeezed, and pushed together. If your dough seems dry, adding 1 to 2 additional tablespoons of peanut butter will help it combine.
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- Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.
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