CHEWY CHOCOLATE PEANUT BUTTER BARS
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square pan with cooking spray and line with parchment so that wings come up the sides by 1 inch.
- In a large pot, combine the sugar, corn syrup, vanilla and salt over medium heat and cook until the sugar is melted. Stir in the peanut butter, then the cereal. Pour into the prepared pan and pack it down firmly and evenly with a spatula. Scatter the chocolate chips and butterscotch chips all over the top.
- Bake until the chips are melty, about 3 minutes. Use an offset spatula to spread the melted chips in an even layer all over the top. Sprinkle with flaky salt and sprinkles if using and allow to set at room temperature or in the fridge. Slice into 25 squares.
CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES
These cookies are really chewy and addictive.
Provided by Kathy Bliesner
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 33.5 g, Cholesterol 25.7 mg, Fat 11.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 162.6 mg, Sugar 21.1 g
THICK AND CHEWY PEANUT BUTTER CHOCOLATE CHIP BARS
A blondie lover's dream, these bars are moist, dense and chewy. Perfect for a bake sale or as a take-a-long. They can also be cut into 1-inch bites for a large party.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield about 24 bars
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray.
- Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts.
- Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack.
- Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.
CHEWY CHOCOLATE PEANUT BUTTER COOKIES
Chocolate and peanut butter were made to be together, and what better way to enjoy them both than with a cookie?
Provided by Sackville
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Pre-heat oven to 375F or 190 degrees C.
- Place sheets of foil on the countertop for cooling cookies.
- Combine brown sugar, shortening, water and vanilla in a large bowl.
- Beat at medium speed with an electric mixer until well blended.
- Beat eggs into creamed mixture.
- Combine flour, cocoa, baking soda and salt.
- Mix into the creamed mixture at low speed just until blended.
- Stir in the peanut butter cups.
- Drop by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
- Bake one baking sheet at a time at for 7 to 9 minutes, or until cookies are set.
- Be careful not to overbake the cookies.
- Cool 2 minutes on the baking sheet and then remove to the foil to cool completely.
CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES
Another delicious cookie recipe. I only added the chocolate chips to 1/2. I froze the 1/2 without the chocolate chips into a roll & baked it a couple weeks later.. turned out great! I got this recipe off allrecipes.com.
Provided by Aunt Sukki
Categories Drop Cookies
Time 27m
Yield 24 serving(s)
Number Of Ingredients 12
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 10 to 12 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.
Nutrition Facts : Calories 231.1, Fat 12.8, SaturatedFat 6.7, Cholesterol 25.7, Sodium 171.9, Carbohydrate 28.9, Fiber 2.5, Sugar 14.2, Protein 4.7
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
GIANT CHEWY PEANUT BUTTER COOKIES
Make and share this Giant Chewy Peanut Butter Cookies recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 32m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- In large bowl, whisk melted butter and both sugars.
- Whisk in eggs and vanilla til blended.
- Stir in peanut butter.
- In smaller bowl, whisk flour, baking powder and salt.
- Stir into butter mixture.
- Stir in peanuts.
- With a 1/4 cup measuring cup, scoop out dough, shape into balls. Makes 24 - 4" cookies.
- Place on parchment lined cookie sheets 2" apart.
- Flatten gently into 3" rounds.
- Bake in 375° oven for 12-14 minutes. Til light golden brown around edges but still slightly soft.
- Slide parchment paper onto wire rack to cool.
- Make criss-cross fork indentations on top of cookies for a more traditional look.
CHEWY CHOCOLATE COOKIES
Make and share this Chewy Chocolate Cookies recipe from Food.com.
Provided by Tonkcats
Categories Drop Cookies
Time 9m
Yield 54 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350°.
- In large mixer bowl; cream butter and sugar until light and fluffy.
- Add eggs and vanilla; beat well.
- Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips.
- Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.).
- Cool slightly; remove from cookie sheet onto wire rack. Cool completely.
Nutrition Facts : Calories 123.7, Fat 6.5, SaturatedFat 3.6, Cholesterol 18.2, Sodium 100.7, Carbohydrate 14.6, Fiber 0.7, Sugar 9.8, Protein 2.1
SOFT AND CHEWY PEANUT BUTTER COOKIES
These cookies are incredible... and they always turn out!
Provided by Sarah
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
- In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
- Add the flour mixture and mix at low speed until just mixed.
- Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.
Nutrition Facts : Calories 350.4 calories, Carbohydrate 42.4 g, Cholesterol 58.1 mg, Fat 18.4 g, Fiber 1.2 g, Protein 6.2 g, SaturatedFat 8.3 g, Sodium 222 mg, Sugar 30.2 g
CHEWY HOLLOW CHOCOLATE PEANUT BUTTER COOKIES
These cookies are a chewy dessert with a hollow center and have a great peanut butter taste! I made it up when I needed a good dessert. The best peanut butter cookies you will ever eat!
Provided by Iluvbaking
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 45m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat white sugar and brown sugar together in a large bowl using an electric mixer until smooth and fluffy; beat in peanut butter until smooth. Beat eggs and vanilla extract into sugar mixture until creamy. Mix flour and baking soda into sugar mixture until dough is just mixed; fold in chocolate chips. Form dough into ping pong ball-size balls and arrange on a baking sheet.
- Bake in the preheated oven until cookies are golden brown, about 20 minutes. Cool cookies on the baking sheet for 10 minutes.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 44.9 g, Cholesterol 30.8 mg, Fat 15.1 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 6.4 g, Sodium 166.4 mg, Sugar 32.9 g
MOIST & CHEWY IRRESISTIBLE PEANUT BUTTER COOKIES
Make and share this Moist & Chewy Irresistible Peanut Butter Cookies recipe from Food.com.
Provided by Anita Harris
Categories Drop Cookies
Time 8m
Yield 36 Cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl.
- Beat at medium speed with mixer until well blended.
- Add egg and beat just until blended.
- In a separate bowl combine flour, salt and baking soda.
- Add to creamed mixture and mix well with mixer on low speed.
- Drop by heaping teaspoonsful 2" apart onto ungreased cookie sheet.
- Flatten slightly with fork tines.
- Bake 7-8 minutes or until set and just beginning to brown.
- Cool 2 minutes on baking sheet before removing.
- Store in airtight container.
- Makes 3 dozen.
LOADED PEANUT BUTTER COOKIES
These thick and chewy flourless cookies give off major comfort food vibes. The oats and coconut give them a chewy texture and heft, while the peanut butter cup candies double down on the chocolate-peanut butter profile. For the ideal soft and chewy texture, make sure to bake the cookies until they are very softly set at the edges and then cool slightly on the baking sheets to set as they will be delicate while warm.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 loaded peanut butter cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚ F. Spread the oats on a large baking sheet and bake until lightly toasted, 10 to 12 minutes. Let cool. Line 2 separate baking sheets with parchment paper.
- Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed. Add the brown sugar, granulated sugar, salt, baking powder and baking soda and beat until smooth, 1 to 2 minutes. Beat in the eggs, then with a rubber spatula, stir in the toasted oats, chocolate chips, coconut and peanut butter cups.
- Scoop 12 mounds of dough (about 1/3 cup each), packing the dough together, and arrange about 2 inches apart on the baking sheets. Lightly flatten with your fingers.
- Bake, switching the pans halfway through, until the edges of the cookies are set but still soft, 20 to 24 minutes. If any cookies are misshapen, use a spatula to press the edges back into a round shape. Let the cookies cool 10 minutes on the pans, then transfer to a rack to cool completely (the cookies will hold together best when fully cooled).
More about "chewy chocolate peanut butter cookies recipes"
CHEWY CHOCOLATE PEANUT BUTTER COOKIES - LITTLE SWEET BAKER
From littlesweetbaker.com
5/5 (2)Total Time 18 minsCategory DessertPublished 2017-07-20
- Place all ingredients in a large bowl. Beat with an electric mixer on low speed until combined (about 3-4 minutes).
- Using a medium cookie scoop or tablespoon, drop rounded cookie dough onto prepared baking sheets. Flatten each ball in a criss-cross pattern using the tines of a fork dipped in sugar.
FLOURLESS WHITE CHOCOLATE CHIP PEANUT BUTTER COOKIES - SAVVY …
From savvysavingcouple.net
- Add the peanut butter, egg, and brown sugar to a stand mixer, or bowl and combine until creamy over medium speed.
CHEWY PEANUT BUTTER COOKIES - CHEF SAVVY
From chefsavvy.com
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside. In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
- Add in peanut butter and mix for 1-2 minutes. Add in egg and vanilla. Mix until combined and clump free.
LOW FODMAP CHEWY PEANUT BUTTER CHOCOLATE CHUNK COOKIES
From fodmapeveryday.com
- Position two oven racks in upper and lower third of oven. Preheat oven to 350°F/180°C. Line 4 rimmed half-sheet baking sheet pans with parchment paper; set aside. (Or if you only have two, line those).
- In a large mixing bowl whisk together the brown sugar, peanut butter, eggs, melted butter, liquid sweetener and vanilla until well blended. Stir in the dry mixture very well until just a few floury streaks are left, then add the chocolate and keep stirring until everything is blended well.
CHEWY PEANUT BUTTER COOKIES WITH CHOCOLATE M&M'S - YAY! FOR FOOD
From yayforfood.com
- Using an electric or stand mixer, at medium speed, cream together the butter, white sugar, and brown sugar until fluffy and well-combined. Next, mix in the peanut butter, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Set the electric mixer to low speed and carefully add the flour mixture to the bowl, scraping the sides down if necessary, until the mixture is combined (no dry ingredients are visible).
VEGAN CHEWY PEANUT BUTTER COOKIES - MY DARLING VEGAN
From mydarlingvegan.com
- In a stand-up mixer, cream together vegan butter, brown sugar, and peanut butter until light and fluffy, scraping down the sides as necessary. Add vanilla extract and applesauce.
- In a separate bowl combine flour, baking powder and soda, and salt. With the mixer running on the lowest setting, slowly add in the flour mixture until dough is uniformly mixed. Be careful not to over mix. Cover and chill dough for one hour.
- Preheat oven to 375 degrees. Using a cookie scoop, scoop cookies onto a parchment-lined baking sheet. With a fork, gently flatten cookies in a criss-cross pattern.
THICK & CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES - THE …
From thekitchenmagpie.com
- Using the paddle attachment, cream the butter and sugar together in a bowl attached to a stand mixer.
THICK & CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES - FOODELICACY
From foodelicacy.com
- In an electric mixer (or with a hand-held mixer) fitted with a paddle attachment, cream the butter and sugar together on medium speed until well combined, about 2 to 3 minutes.
- Add the egg, and beat on low speed (mixture will curdle at first) until mixture comes together and is well combined. Add the peanut butter and vanilla extract. Beat for about one minute to combine well.
REESE'S CHEWY CHOCOLATE COOKIES WITH PEANUT BUTTER CHIPS | RECIPES
From hersheyland.com
- Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.
- Bake 8 to 9 minutes. (Do NOT over bake; cookies will be soft. They will puff while baking and flatten while cooling). Cool slightly; remove from cookie sheet to wire rack. Cool completely.
CHOCOLATE-DIPPED CHEWY PEANUT BUTTER COOKIES - CHEF …
From chefsavvy.com
- In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
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From tastesoflizzyt.com
- 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.
- In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.
CHOCOLATE PEANUT BUTTER CAKE MIX COOKIES - FAMILY
From familycookierecipes.com
- In a large bowl, add melted butter, peanut butter and eggs to the cake mix. Mix with an electric mixer until well blended.
- Use a cookie scoop to scoop out tablespoon sized balls and then roll between your hands for a perfect round shape.
CHEWY CHOCOLATE CHIP PEANUT BUTTER COOKIES ⋆ REAL HOUSEMOMS
From realhousemoms.com
- In a large mixing bowl, cream together the peanut butter, butter, sugar and brown sugar. Beat together until smooth & creamy best if using a stand mixer or hand mixer.
CHEWY PEANUT BUTTER AND CHOCOLATE COOKIES - HEALTHY ... - HEALTHY …
From healthyfood.com
- Preheat oven to 180°C. Combine peanut butter, egg, sugar and baking soda in a bowl. Mix well. Add chocolate. Stir to combine.
- Line a baking tray with baking paper. Using hands, shape teaspoonfuls of mixture in balls and place on tray about 5cm apart.
- Bake for 10-12 minutes until lightly browned on top. Allow to sit on tray for a few minutes in oven, before removing to cool.
CHEWY CHOCOLATE PEANUT BUTTER CHUNK COOKIES - SCIENTIFICALLY SWEET
From scientificallysweet.com
- Beat butter with both sugars in the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer until smooth and slightly fluffy. Beat in egg and vanilla until well combined.
- Add flour mixture and mix on low speed until mostly combined but a few streaks of flour remain. Add chocolate and peanut butter wafers and continue to mix on low just enough to distribute them through the dough. Wrap dough well in plastic wrap and refrigerate for at least 2 hours or over night. (Note: you can also bake these cookies right away without refrigeration, but in that case I would increase flour to 1 1/3 cups to reduce spread).
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