Peanut Chocolate Chip Cookies Recipes

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.

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.

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.

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).

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
• Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

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.

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.

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.

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.

Steps:

• In a small microwave-safe bowl, microwave butter and peanut butter until butter is melted; stir until smooth. Stir in applesauce., Transfer to a large bowl. Beat in the sugars until blended. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to peanut butter mixture and mix well. Stir in chocolate chips. Cover and refrigerate for at least 2 hours., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.

Steps:

• In a food processor PULSE 1 cup oats (1 cup only) until ground fine.
• In a large bowl, stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
• In another large bowl with an electric mixer, beat together softened butter and both sugars until light and fluffy (about 3-4 minutes).
• Add in eggs, vanilla (or maple extract if using, can use both, 2 tsp maple and 1 tsp vanilla!) and peanut butter; beat until well combined (about 1-2 minutes).
• Beat in the flour mixture until combined.
• Add in chocolate chips, grated chocolate and nuts (if using) mix well to combine.
• Set oven to 325°, and set oven rack to second-lowest position.
• Form the dough into rounded balls and place on a light-greased cookie/baking sheet about 2-inches apart on the sheet.
• Bake cookies for about 12-15 minutes or until just pale-golden.
• Cool cookies on baking sheet for 5 minutes and then transfer to racks to cool completely.

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the peanuts, chocolate chips and peanut butter cups., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks. Store in an airtight container.

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.

Steps:

• Using a microwave oven or in a small saucepan, melt butter. Allow it to cool for about 5 minutes. In a medium bowl, using an electric mixer or by hand, beat together the butter, brown sugar, and granulated sugar. Beat in vanilla, eggs, flour, baking powder and baking soda. Fold in chocolate morsels and peanuts.
• Refrigerate bowl of cookie dough for 20 minutes. Meanwhile, heat oven to 350 degrees. Line a large baking sheet (or two) with a nonstick liner or parchment paper.
• Shape chilled dough into fat disks about 2 1/2 inches in diameter and 1/2-inch thick (slightly less than 3 tablespoons of dough for each cookie). Place cookies on baking sheet 1 1/2 inches apart. Bake until golden brown around edges and cracked and chewy in middle, about 15 minutes. If using two sheets, switch position of sheets halfway through baking. Remove cookies from oven while they are still soft in center or they will lose their chewiness as they cool.
• Allow cookies to rest on baking sheets for about 3 minutes before transferring them to wire racks to cool. When completely cool, store in an airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, peanut butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Combine the flour, baking soda, baking powder and salt; stir into the peanut butter mixture. Finally, mix in the chocolate chips. Drop dough by rounded teaspoonfuls onto the prepared cookie sheet. Cookies should be 2 inches apart.
• Bake for about 14 minutes in the preheated oven, until the edges are slightly golden and the center is firm. Remove from baking sheets to cool on wire racks.

Steps:

• In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Add vanilla; beat until fluffy. Blend in peanut butter. Combine dry ingredients; gradually add to batter. Stir in peanuts and chips. Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for about 8 minutes.

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.

Steps:

• Line 2 baking sheets with parchment paper.
• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the peanut butter chips and peanuts.
• Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.

Steps:

• Pre-Heat Oven to 375.
• Cream butter, peanut butter, and sugar; beat in egg.
• In a separate bowl, combine flour, salt, and baking powder, baking soda; set aside.
• Combine the flour mixture (a little at a time) with peanut butter mixture, blending well.
• Stir in chips with a spoon.
• Shape mixture into 1 to 1 1/2-inch balls (do not flatten); roll balls lightly in granulated sugar.
• Place on parchment paper.
• Bake for 9-11 minutes. I usually bake for 9 minutes (will result in softer, chewy cookies).
• Let cool and server....

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, peanut butter, brown sugar, butter and eggs with electric mixer on medium speed until well blended. Stir in chocolate chips.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Flatten dough slightly with fingers.
• Bake 9 to 11 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheets to cooling racks. Store covered.

Steps:

• In a bowl, combine peanut butter, sugar and egg (batter will be stiff). Stir in the chocolate chips. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork. Bake at 350° for 15-18 minutes or until browned.

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.