Peanut Butter Chocolate Chip Cookies
My granddaughters are coming over so I wanted to make something special for them. These Peanut Butter Chocolate Chip Cookies are easy and delicious!
Ingredients:
1 Tablespoon Butter (soft, optional)
Dash of salt
1 Extra-large Egg or 2 Small Eggs
1 teaspoon Vanilla Extract
2/3 Cup Sugar
1/4 Cup Light Brown Sugar
1/2 Cup Chocolate Chips (or more!)
1/2 Cup Self-Rising Flour (Plus 1-2 Tablespoons if needed)
1 Cup Peanut Butter
Bake at 350 F. for 15 minutes.
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Peanut Butter Chocolate Chip Cookies | Sally's Baking Recipes
Using this recipe, you’ll enjoy ultra-soft and thick bakery-style peanut butter chocolate chip cookies that are filled to the brim with chocolate chips. I make them with a whopping 2 cups of peanut butter, so you’re guaranteed mega flavor in every single bite.
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• More of Sally's baking recipes:
Peanut Butter Chocolate Chip Cookies
Easy Peanut Butter Chocolate Chip Cookies are the best of both worlds: peanut butter cookies mixed with chocolate chip cookies! They’re soft and chewy and everyone loves them.
PRINTABLE RECIPE:
RECIPE:
INGREDIENTS
1/2 cup unsalted butter melted
1/2 cup creamy peanut butter
1/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups all-purpose flour
1 1/2 cups chocolate chips
INSTRUCTIONS
Mix or stir butter with peanut butter until smooth. Add brown sugar and granulated sugar and mix until creamy.
Beat in vanilla, egg, baking soda, and salt. Mix in flour slowly until cookie dough forms. Stir in chocolate chips.
Scoop 2 tablespoon sized cookie dough balls onto cookie sheets covered with parchment paper or silicone baking mats. Chill 30 minutes.
Preheat oven to 350°F.
Press cookie dough balls flat with the tines of a fork.
Bake cookies for 8-12 minutes, or until slightly brown on the bottom and the top just loses the wet cookie dough look.
Store in an airtight container for up to 3 days or freeze for up to one month.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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Chocolate Peanut Butter Levain Style Cookies!- The Scran Line
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RECIPE:
225g - 1 cup unsalted butter, softened
315g - 1 1/2 cups granulated sugar
2 large eggs
50g - 1/2 cup Dutch process cocoa powder
225g - 1 1/2 cups all-purpose flour
150g - 1 cup cake flour
3/4 tsp baking soda
1 tsp cornstarch
1/2 tsp salt
600g - 3 cups peanut butter chips
Preheat your oven to 410°F. Line three baking sheets with baking paper. Set aside.
Add the cocoa powder, all-purpose flour, cake flour, baking soda, cornstarch and salt to a small mixing bowl and use a whisk to combine. Set aside.
Add the butter and sugar into a large mixing bowl. Use an electric hand mixer to cream until pale and fluffy. About 3 minutes. Add the eggs one at a time and mix each time until well combined. You’ll want to scrape down the bowl before you add each egg. Add the dry ingredients and use a wooden spoon or spatula to mix everything until a dough forms and no dry ingredients are showing. Add the peanut butter chips and mix until evenly distributed in the dough.
Use a large ice cream scoop (holds 3 tbsp) to double scoop balls of dough. So all up the dough balls will be 6tbsp in size. You don’t want to shape these into balls, leave them a rough ball shape but flatten slightly before baking. Add 4 cookies on each tray before baking. Bake for 7 minutes. Cookies will be very fudgy and soft when they come out of the oven. Let them cool completely on the tray before serving.
Notes
Cookies can be stored in an airtight container for up to three days.
Chapters:
0:00 3 easy ways to help grow this channel!
1:31 Intro to Levain Cookies!
1:58 Let's make cookies!
4:26 How to scoop cookies!
5:23 Time for a taste test!
6:21 Don't forget to subscribe!
5-Ingredient soft & chewy peanut butter chocolate chip cookies (Trying TikTok recipes Ep. 1)
Hi guys! We've seen this super easy peanut butter chocolate chip cookie recipe on TikTok and everyone seems to love it! So we decided to try this recipe and also make a new series where try and remake TikTok recipes to see if it's good or not :) & this recipe was delicious!
PEANUT BUTTER CHOCOLATE CHIP COOKIES
(By @everydaychiffon on TikTok. Video link:
- Brown sugar 1 cup
- Peanut Butter 1 cup
- One large egg
- 1 tsp baking soda
- 1/2 cup chocolate chips
Bake for 8 to 10 minutes in the oven (350-degree Fahrenheit)
Irresistible Peanut Butter Chocolate Chip Cookies
My peanut butter chocolate chip cookies pair a buttery, chewy cookie base with crunchy peanuts and chocolate chips. Just 30 minutes to chill!
Recipe:
Ingredients
1 cup unsalted butter, melted and then cooled until no longer warm to the touch (226g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
1 cup creamy peanut butter (264g) (see note)
3 Tablespoons honey
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
3 ¼ cups all-purpose flour (410g)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cup milk chocolate chips (255g)
1 heaping cup dry-roasted peanuts, coarsely chopped (140g)
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Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
00:21 Combine melted, cooled butter, both sugars, and peanut butter in a large mixing bowl and stir well.
01:13 Add honey, eggs, and vanilla extract and stir well until batter is cohesive.
02:00 In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
02:45 Gradually stir dry ingredients into wet until thoroughly combined.
03:47 Add chocolate chips and peanuts and stir well.
04:27 Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 5 days.
04:45 Once dough is nearly ready to bake, preheat oven to 350F (175C) and line several baking sheets with parchment paper.
04:53 Remove dough from fridge and scoop into about 2 Tablespoon-sized balls. To make cookies more uniform and round, roll them between your palms into a smooth ball before placing on baking sheet. Space cookies at least 2” apart.
05:42 Transfer baking sheet to center rack of 350F (175C) oven and bake for 11-12 minutes. Cookies may appear slightly underdone in the centers, this is fine. Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
Peanut butter
May substitute crunchy peanut butter. For best results, avoid “natural” peanut butter where the oil separates out on top, as this can give the cookies a poor texture.
Storing
The cookie dough becomes quite firm when stored longer than several hours and will need to sit at room temperature until softened enough to scoop and roll.
After baking and cooling, store cookies in an airtight container for up to one week.
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