How To make Peanut Butter Chippies
1 1/4 c Firmly-packed brown sugar
3/4 c Crunchy peanut butter
1/2 c Crisco shortening
3 tb Milk
1 tb Vanilla
1 Egg
1 3/4 c All-purpose flour
3/4 ts Baking soda
3/4 ts Salt
1 c Miniature semi-sweet
-chocolate = chips 1 c Chopped peanuts
1. Preheat oven to 375oF (190oC). Place sheets of foil on
countertop for cooling cookies. 2. Combine brown sugar, peanut butter, shortening, milk
and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. 3. Combine flour, baking soda and salt. Add to creamed
mixture at low speed. Mix just until blended. Stir in chocolate chips and peanuts. 4. Drop by heaping teaspoonfuls (15 mL) of dough 2 inches
(5 cm) apart onto ungreased baking sheet. Flatten slightly with hand or back of pancake turner. 5. Bake one baking sheet at a time at 375oF (190oC) for 7
to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes: About 3 dozen cookies -----
How To make Peanut Butter Chippies's Videos
Chocolate Chip Peanut Butter Cookies | How Tasty Channel
How to make fudgy and chewy chocolate chip cookies stuffed with gooey Peanut Butter! Cookie dough is double chocolate with a rich and brownie texture, slightly crispy to the edgest but very soft in the center.
I suggest this recipe to every chocolate addicted, even the ones who usually don't like peanut butter.
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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.
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1:31 Intro to Levain Cookies!
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Easy Delicious Peanut Butter Cookies
You’ll love these ULTRA-easy peanut butter cookies. They’re full of peanut butter flavor and have the perfect balance of salty and sweet with a wonderfully soft, melt-in-your-mouth texture. This cookie is a classic for a reason!
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How To Make PEANUT BUTTER BANANA CHOCOLATE CHIP COOKIES | 1 Minute Recipes
Here is a 1-minute step by step recipe video showing you how to make the most amazing simple PEANUT BUTTER BANANA CHOCOLATE CHIP COOKIES.
Here is the full recipe:
INGREDIENTS
2 cups all-purpose flour
1 tsp baking soda
1 tbsp corn starch
1/2 tsp salt
1/2 cup 1 stick unsalted butter, softened
2 medium ripe bananas, peeled and mashed
1 cup brown sugar
1/4 cup granulated sugar
2 tsp vanilla extract
1 cup chocolate chips
1 cup peanut butter chips
INSTRUCTIONS
1. Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.
2. Cream butter, bananas, and sugars together until combined.
3. Add vanilla extract and mix until combined.
4. Stir in the flour mixture just until combined.
5. Stir in chocolate and peanut butter chips.
6. Cover and refrigerate dough for 30 minutes.
7. Preheat oven to 375F. Line two cookie sheets with parchment paper.
8. Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.
9. Bake cookies for 10 to 12 minutes or just until they start to turn light, golden brown on top.
10. Let cookies cool completely on cookie sheets.
11. Store in airtight containers for up to a week.
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4 Ingredients Peanut Butter Chocolate Chip Cookies
4 Ingredients Peanut Butter Chocolate Chip Cookies
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Soft and Chewy Peanut Butter Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookie Recipe
:: Cook Me Food ::
These peanut butter chocolate chip cookies are soft and chewy; rich in peanut butter flavor, and loaded with gooey chocolate chips! This is the perfect recipe for anyone who loves the combination of chocolate and peanut butter. Best of all, they are super easy to make and does not require a mixer to whip up.
You’ll need:
• 1 1/3 cup all-purpose flour (spooned & leveled)
• ¾ tsp baking soda
• ½ cup salted butter (room temperature)
• ½ cup creamy peanut butter (I used JIF)
• ½ cup white sugar
• ½ cup light brown sugar (packed)
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• ¾ cup chocolate chips (dark or semi-sweet)
Makes 18 delicious cookies
* Using 2” cookie scoop in the video
:: HELPFUL HINTS ::
* Measure your flour correctly (spoon & level method). Adding too much flour will result to dry and crumbly texture of cookies when baked. Fluff your flour with a spoon, spooned it into your measuring cup, and use the back of the knife to level it off.
* Don’t over bake the cookies. Take it out of the oven at 12 minutes mark or when cracks are noticeable on the surface.
* Let the cookie rest in the baking pan for 5-10 minutes. Transfer to wire rack to finish cooling.
Happy baking!
Thanks for watching!