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 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
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
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
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
CHOCOLATE CHIP PEANUT BUTTER CUP COOKIES
Provided by Food Network
Categories dessert
Time 2h5m
Yield 14 to 15 cookies
Number Of Ingredients 2
Steps:
- Unwrap the peanut butter cups, place on a plate and freeze for 1 hour.
- Preheat the oven to 375 degrees F and line 3 baking sheets with parchment paper.
- Prepare the cookie mix according to package instructions and chill in the fridge about 10 minutes. Slightly dampen hands with cool water and wrap each peanut butter cup in a heaping tablespoon of cookie dough, being sure to enclose the peanut butter cup completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and freeze for 15 minutes.
- Bake the cookies until the edges are golden brown and crispy with soft-looking centers, 15 to 18 minutes. Allow the cookies to cool on the baking sheets for 2 minutes before moving to a plate, then serve immediately.
PEANUT BUTTER-CHOCOLATE CHIP-BACON COOKIES
Provided by Food Network Kitchen
Time 45m
Yield 12 cookies
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.
- Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.
- Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.
- Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon.
- Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on top. Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.
CHOCOLATE PEANUT BUTTER COOKIES
Provided by Food Network
Categories dessert
Time 45m
Yield About 2 dozen cookies
Number Of Ingredients 7
Steps:
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
- Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
- Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
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 OAT CHOCOLATE CHIP COOKIES
There are many versions of this recipe, but this the best! 8) Very rich and perfect for the chocolate and peanut butter lovers out there! 8)
Provided by OceanIvy
Categories Drop Cookies
Time 22m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°.
- Beat peanut butter, butters and sugar until fluffy.
- Beat in egg, milk and vanilla extract.
- Combine flour, baking soda and salt; add to mixture and blend well.
- Stir in the oats and chocolate chips.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet.
- Bake 10-15 minutes.
Nutrition Facts : Calories 1057.2, Fat 53.8, SaturatedFat 26, Cholesterol 87.5, Sodium 892.6, Carbohydrate 136.1, Fiber 9.8, Sugar 77.3, Protein 20.4
PEANUT BUTTER AND CHOCOLATE CHIP COOKIES
These cookies are perfectly squidgy!
Provided by Eleanor Sharpe
Time 42m
Yield Makes 15
Number Of Ingredients 0
Steps:
- Preheat oven to 190C
- Chop up the chocolate into small chunks so that they'll melt into the micture when baking
- Beat together the butter, peanut butter, soft brown sugar and caster sugar until smooth
- Whisk the eggs in a mug with a fork, then add to the mixture and beat in
- Stir in the golden syrup, water and vanilla essence
- Stir in the flour, bicarbonate of soda and salt, then the chocolate chunks
- Line a tray with greaseproof paper and put spoonfuls of mixture on it with plenty of room between for them to spread out
- Bake in the oven for 10-12 minutes and remove while still gooey
- Leave on the tray to cool for 5 minutes before removing
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
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
REESE'S ORIGINAL PEANUT BUTTER CHIP COOKIES
These are not P.B. cookies with choc. chips, or chocolate cookies with P.B. chips. These are the original Reese's P.B. chip cookies that they used to print on the back of the bag. They don't print this recipe anymore, but it has been my favorite since childhood. They are a traditional cookie with P.B. chips...Delicious! A great alternative to choc. chip cookies for those who don't like chocolate or want something different.
Provided by EMcooks
Categories Drop Cookies
Time 20m
Yield 24-36 cookies
Number Of Ingredients 8
Steps:
- Cream butter (or shortening), sugars, and vanilla until light and fluffy.
- Add eggs and beat well.
- Combine flour and baking soda.
- Add to batter and mix well.
- Stir in chips.
- Place by teaspoon fulls onto ungreased cookie sheet.
- Bake 350°F for 10-12 minutes.
PEANUT BUTTER CHIP COOKIES III
This is the best Peanut Butter Chocolate Chip Cookie I have ever had. I researched different cookies two years before I found this one. It is chewy, plump, and delicious.
Provided by KATHY FLANIGAN
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 42
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, brown sugar, white sugar, salt and peanut butter. Beat in the eggs and vanilla. Combine the flour and baking soda; stir into the batter to form a dough. Mix in the chocolate chips and walnuts. Scoop mounds of dough as large as two tablespoons onto the prepared cookie sheets. Cookies should be at least 2 inches apart. If batter is crumbly, roll portions of dough into rough spheres between the palms of your hands. Flatten cookies down by 1/3 using the bottom of a glass.
- Bake for 10 to 12 minutes in the preheated oven, until well risen and brown. Do not overbake they will firm up a little as they cool. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 178 calories, Carbohydrate 19.8 g, Cholesterol 14.7 mg, Fat 10.6 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 112.6 mg, Sugar 12.3 g
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 CREAM CHEESE COOKIES
Make and share this Peanut Butter & Chocolate Chip Cream Cheese Cookies recipe from Food.com.
Provided by CutiePi69
Categories Dessert
Time 2h27m
Yield 20 Cookies, 5-10 serving(s)
Number Of Ingredients 5
Steps:
- Beat sugar, cream cheese and vanilla together until smooth and creamy.
- Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough. Pinch together seams on pre-cut crescents if necessary.
- Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
- Sprinkle your chips on top of cream cheese - press them in lightly to aid in rolling.
- Roll the crescent sheet up tightly and wrap in cling wrap.
- Place in freezer for at least 2 hours it won't get really solid as the cream cheese mix won't freeze hard.
- When chilled preheat oven to 350°.
- Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).
- Slice the crescent roll into 1/4" slices. They won't keep the precise round shape, but that is fine!
- Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
- Cool on the parchment paper or wire rack.
Nutrition Facts : Calories 554.4, Fat 27.4, SaturatedFat 13.2, Cholesterol 84.3, Sodium 522, Carbohydrate 62.6, Fiber 3.8, Sugar 27.6, Protein 13.8
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