PEANUT BUTTER CHOCOLATE CHIP COOKIES
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
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
CHOCOLATE PEANUT BUTTER CUP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F.
- Slice the cookie dough into 1-inch-thick slices, then into quarters. Place one quarter into each cup of a mini muffin pan. Bake for 9 to 11 minutes.
- While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan. When the cookies are cool, use a spoon to remove them.
PEANUT BUTTER CHIP CHOCOLATE COOKIES
My best friend's mom made these when we were kids. They are the best cookies I have ever eaten, and I have yet to screw up a batch! Warning: you may be tempted to eat the entire recipe!!
Provided by Michelle Laverdiere
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.
Nutrition Facts : Calories 559.8 calories, Carbohydrate 63.5 g, Cholesterol 71.7 mg, Fat 28.4 g, Fiber 2.1 g, Protein 12.8 g, SaturatedFat 21.7 g, Sodium 396.8 mg, Sugar 42.3 g
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
PEANUT BUTTER CUP COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, brown sugar, egg, vanilla, peanut butter, all-purpose flour, salt, baking soda, mini peanut butter cup
Provided by Julie Klink
Categories Desserts
Yield 16 cookies
Number Of Ingredients 9
Steps:
- In a bowl, add the butter and brown sugar, and stir to combine.
- Add the egg and mix until fully incorporated.
- Stir in the peanut butter and vanilla.
- Add the flour, salt, and baking soda.
- Gently fold in the peanut butter cups.
- Chill dough for at least 1 hour.
- Preheat oven to 350˚F (180˚C).
- Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.
- Bake for 8 to 10 minutes, until bottom edges of cookies are golden.
- Let cookies cool. Can be stored in an airtight container up to 5 days.
- Enjoy!
Nutrition Facts : Calories 217 calories, Carbohydrate 23 grams, Fat 12 grams, Fiber 0 grams, Protein 3 grams, Sugar 14 grams
CHOCOLATE CHIP PEANUT BUTTER COOKIES
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
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.
PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN
GREAT...the name says it all.
Provided by KATHY
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 24
Number Of Ingredients 11
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
CHOCOLATE PEANUT BUTTER CUP COOKIES
These are THE BEST cookies I have ever eaten. They are a definite hit. If you like peanut butter and chocolate - these cookies are for you!
Provided by Joanna Knudsen
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h10m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 25.2 g, Cholesterol 24.2 mg, Fat 13 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 7.2 g, Sodium 133.3 mg, Sugar 16.8 g
CHOCOLATE-PEANUT BUTTER CUP COOKIES
If you want to still enjoy one of these soft, chocolate chip peanut butter cup cookies the day after you make them, you'd better find a good hiding spot. -Jennifer Krey, Clarence, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks, milk and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture and mix well. Stir in chips and peanut butter cups., Drop heaping tablespoons 2 in. apart onto ungreased baking sheets. Bake until set (do not overbake), 8-10 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 170 calories, Fat 10g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 100mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-PEANUT BUTTER COOKIE CUPS
Chocolate and peanut butter are a perfect pair, especially in these super simple five-ingredient treats. Double chocolate chunk cookie cups, plus a creamy peanut butter filling and a sprinkling of mini chips make them a perfect everyday indulgence.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray with flour.
- In large bowl, stir Cookie Cups ingredients until soft dough forms. Drop 1 rounded teaspoon cookie dough in each mini muffin cup.
- Bake 9 to 11 minutes or until set when lightly touched in center. Cool in muffin cups 5 minutes; press indentation into center of each cookie cup with end of wooden spoon, cleaning off end with paper towel when needed. Cool 10 minutes longer in muffin cups. With small knife, loosen edges; remove from muffin cups to cooling rack; cool completely, about 30 minutes.
- In medium bowl, beat Frosting ingredients with spoon until smooth and creamy. Spoon frosting into large resealable freezer plastic bag; partially seal bag. Cut off small corner of bag. Insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 2 teaspoons per cookie cup. Sprinkle with chocolate chips. Store loosely covered at room temperature.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie Cup, Sodium 95 mg, Sugar 11 g, TransFat 0 g
EASY PEANUT BUTTER & CHOCOLATE CHIP COOKIES
These are a very easy cookie and don't take a lot of time either. Perfect for if you LOVE peanut butter and chocolate-they have great taste!
Provided by undertkr
Categories Drop Cookies
Time 15m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the first four ingredients until well combined.
- Add the chocolate chips and mix well.
- Place a spoonful of dough on cookie sheets and flatten just a little bit.
- Bake at 375 degrees for about 9-10 minutes.
Nutrition Facts : Calories 88, Fat 5.1, SaturatedFat 1.6, Cholesterol 5.2, Sodium 105.4, Carbohydrate 9.9, Fiber 0.7, Sugar 8.8, Protein 2.2
CHOCOLATE PEANUT BUTTER CHIP COOKIES
It's a snap to make a batch of tasty cookies using this chocolate peanut butter cookie recipe, which calls for a convenient boxed cake mix. My husband and son gobble them up! -Mary Pulyer, Port St. Lucie, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 dozen.
Number Of Ingredients 4
Steps:
- In a bowl, beat cake mix, eggs and oil (batter will be very stiff). Stir in chips. , Roll into 1-in. balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350° until a slight indentation remains when lightly touched, about 10 minutes. Cool on pans for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 88 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 108mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER CHOCOLATE CHIP COOKIES
Step up your chocolate chip cookie game with the addition of creamy peanut butter. Believe it or not, the secret to creating the cookies' soft and chewy center and complex depth of flavor is...patience. Resist the urge to skip the dough resting step and you'll be rewarded with the best peanut-buttery cookies. Some things are just worth the wait!
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 36 cookies
Number Of Ingredients 11
Steps:
- Whisk the flour, salt, baking powder and baking soda in a large bowl. Beat in the butter, brown sugar and granulated sugar with in a second large bowl with a handheld electric mixer on medium-high speed, 1 minute. Beat in the peanut butter and vanilla until smooth. Add the eggs, one at a time, beating after each addition, until the mixture thickens slightly. Reduce the speed to medium, add the flour mixture and beat until just combined. Stir in the chocolate chips. Cover and let rest at room temperature for 1 hour.
- Meanwhile, position racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line three rimmed baking sheets with parchment paper or silicone baking mats.
- Scoop heaping 2-tablespoon balls of dough and arrange the balls about 2 inches apart on the prepared baking sheets. Bake until golden but still soft in the center, 10 to 12 minutes, rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- The cookies can be stored in an airtight container at room temperature for up to 5 days.
PEANUT BUTTER CHOCOLATE CHIP COOKIES
This is my "go to" cookie recipe! I got it from Pamela Lanier's Bed & Breakfast website. I love them because they are delicious! They have oatmeal in them which I put through the blender until fine-this way I can slip it to my picky eaters!!!
Provided by Chef Gina Calina
Categories Drop Cookies
Time 22m
Yield 2 dozen, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, cream butter, shortening and sugars.
- Beat in peanut butter, eggs, and vanilla.
- In another bowl, combine oats, flour, baking soda, and salt. Stir into the creamed mixture.
- Stir in chocolate chips.
- Drop by rounded tablespoons onto ungreased cookie sheets.
- Bake at 350 degrees for 10-12 2minutes. Cool approximately 2 minutes before removing to a wire rack to cool.
- Note: Oats may be put through a food processor or blender until fine if desired.
Nutrition Facts : Calories 1891.2, Fat 110.7, SaturatedFat 43.6, Cholesterol 166.8, Sodium 1440.3, Carbohydrate 213.1, Fiber 12.5, Sugar 137.9, Protein 32.8
CHOCOLATE CHIP PEANUT BUTTER COOKIES
Provided by Kevin Mills
Categories Cookies Mixer Chocolate Dessert Bake Picnic Kid-Friendly Back to School Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 40-50 cookies
Number Of Ingredients 13
Steps:
- Place an oven rack in the middle position and preheat the oven to 350°F. Lightly rub two cookies sheets with butter, or use nonstick baking sheets. Set aside.
- Put the butter, peanut butter and the sugars in a large bowl. Beat with an electric mixer or a wooden spoon until smooth and creamy. Add the eggs and vanilla and beat again. Add the flour, baking powder, baking soda and salt, and beat on low speed until well blended. Add the chocolate chips (see Mom Tip), peanut butter chips and peanuts and mix thoroughly.
- Using a teaspoon as a guide, scoop a portion of the dough and, with your hands, roll each portion into a ball. Place the balls on each cookie sheet, 3 cookies per row in 5 rows. Flatten the balls with the heel of your hand or the tines of a fork so that they spread to about 1 1/2 inches in diameter. Bake each batch, one cookie sheet at a time, for about 10 minutes. The cookies will be firm to the touch and just beginning to brown.
- Remove from the oven and cool on the sheet for about 3 minutes. Then transfer them with a spatula to a cooling rack. Let the cookie sheet cool for 1 or 2 minutes more before reusing so the dough doesn't melt. Store in an airtight container.
NAUGHTY CHOCOLATE AND PEANUT BUTTER CHIP COOKIES
This is a variation of the shortbread cookie, with a few twists. I like to discover new things, and this is definitely worth tasting!
Provided by MAURINE_C
Categories Thumbprint Cookies
Time 34m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the margarine and white sugar until smooth. Beat in the egg yolks, vanilla and port wine. Combine the flour and salt; stir into the creamed mixture. Roll the dough into walnut sized balls. Dip each ball in the remaining egg whites. Place cookies 2 inches apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Remove from the oven and immediately place 4 or 5 of the chocolate and/or peanut butter chips into the center of each cookie. Return to the oven for 2 more minutes to melt the chips. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 164.1 calories, Carbohydrate 18.6 g, Cholesterol 10.3 mg, Fat 8.6 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 111.9 mg, Sugar 11.1 g
CHOCOLATE CHIP PEANUT BUTTER COOKIES
My family's absolute favorite cookie of all time. You can't go wrong with peanut butter and chocolate. This is a soft chewy cookie that's really "peanut-buttery". Feel free to substitute peanuts, peanut butter chips or butterscotch chips for the chocolate chips We've never had a batch that we didn't love. My co-workers request I bring these in to the office all the time.
Provided by quiet603
Categories Dessert
Time 29m
Yield 28-32 cookies, 32 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars together. Mix in one egg at a time until well blended. Add egg yolk and vanilla and beat until fluffy. Blend in peanut butter. Sift flour, baking soda, and salt together. Stir flour mixture into the dough. Fold in the chocolate chips.
- Cover the dough with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- Roll dough into 1 1/2 inch balls and place on a lightly greased baking sheet. Press down lightly with a sugar coated fork to make a criss-cross pattern.
- Bake for 10 to 14 minutes in preheated oven. Cookies should look dry but not brown. Don't over bake them. Allow the cookies to cool a few minutes before removing from baking sheet.
Nutrition Facts : Calories 256.4, Fat 15.9, SaturatedFat 6.4, Cholesterol 32.1, Sodium 207.7, Carbohydrate 25.5, Fiber 1.5, Sugar 17.3, Protein 5.6
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