How To make Peanut Butter Chocolate Cookies
1 c Semi-sweet chocolate chips
1 1/4 c Firmly-packed brown sugar
3/4 c Creamy 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
1/2 c Coarsely-chopped unsalted
-peanuts 1. Preheat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies 2. Place chocolate chips in a heavy resealable plastic bag or microwave-safe bowl. Microwave on 100% (HIGH) power for 30 seconds. Knead or stir and repeat, if necessary, until completely smooth. 3. Combine brown sugar, peanut butter, shortening, milk
and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add melted chocolate. Beat just until blended. Add egg. Beat just until blended. 4. Combine flour, baking soda and salt. Add to creamed
mixture at low speed. Mix just until blended. Stir in chopped peanuts. 5. Wrap dough in plastic wrap. Refrigerate 3 to 4 hours or
overnight. Keep refrigerated until ready to use. 6. Shape dough into 2-inch (5 cm) balls. Place 5 inches
apart on ungreased cookie sheet. Flatten into 3-inch (7 cm) patties. Mark cookies in cross-hatch pattern with tines of fork. 7. Bake one baking sheet at a time at 375F (190C) for 8
to 10 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 Chocolate Cookies's Videos
Peanut Butter Chocolate Cookies
Intense chocolate flavoured cookies filled with delicious peanut butter. Imagine Reese peanut butter cup, that's what these delicious cookies are like.
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Peanut Butter Chocolate Chip Cookies!
Easy Peanut Butter Blossom Cookies
These ULTRA-easy, melt-in-your-mouth peanut butter blossoms have lots of peanut butter flavor and a big kiss of chocolate right in the middle. Peanut butter and chocolate are a match made in heaven, add cookies into the mix and everything’s coming up roses!
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These peanut butter cookies are so fun to make and basically foolproof making them a great addition to your cookie rotation. P.S. I hope you have a rotation of cookie recipes you work though, you deserve a treat!Do you think the red one's look like Santa's hats? Christmas cookie time appoaches!
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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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►PEANUT BUTTER FILLED BROWNIES:
►CHOCOLATE CHIP NUTELLA COOKIES:
►EGGLESS NUTELLA COOKIES:
►RED VELVET COOKIES:
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Soft Peanut Butter Chocolate Chip Cookies
These soft peanut butter chocolate chip cookies taste like a Reese's cup, in cookie form! So soft & tender, with tons of peanut butter and chocolate flavor.
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Ridiculously Big, Thick Peanut Butter Chocolate Chunk Cookies
These are the biggest, fattest peanut butter chocolate chunk cookies you'll ever make! My recipe is simple and loaded with chunks of semisweet chocolate in every bite.
Recipe:
Ingredients
1 cup unsalted butter, softened (226g)
1 cup creamy peanut butter (260g)
1 cup light brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
1 egg + 1 large egg yolk
1 teaspoon vanilla extract
3 cups all-purpose flour (375g)
1 Tablespoon cornstarch
½ teaspoon baking soda
¾ teaspoon salt
8 oz chocolate bars, coarsely chopped (226g)
Sea salt for sprinkling on top, optional
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Instructions
00:00 Introduction
00:28 Combine butter, peanut butter, and sugars in a large mixing bowl and use an electric mixer to beat until light and fluffy.
01:36 Add egg, egg yolk, and vanilla extract and stir until combined.
02:17 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
02:49 With mixer on low-speed, gradually stir dry ingredients into wet until completely combined (be sure to scrape the sides and bottom of the bowl and no dry spots should be remaining).
03:28 Add chopped chocolate and use a spatula to stir into the cookie dough until well-incorporated.
05:10 Cover bowl with plastic wrap and refrigerate for 30 minutes. While dough chills, preheat oven to 350F (175C) and line baking sheets with parchment paper.
05:20 Once dough is chilled, remove from refrigerator and scoop into large 2 ½ 0 Tablespoon-sized balls and roll between your palms to make a smooth ball.
06:03 Place on parchment-lined baking sheets, spacing cookies at least 2” apart.
06:15 Transfer to 350F (175C) oven and bake for 13-15 minutes (edges may be just beginning to turn light golden brown). Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
Peanut Butter
You could use crunchy or creamy peanut butter. I recommend using classic peanut butter and not the “natural” sort that separates, as the cookies won’t turn out as shown with natural peanut butter.
Chocolate
I like to use semisweet chocolate bars but you can use milk chocolate or your favorite type of chocolate instead.
Storing
Cookie dough may be prepared in advance and refrigerated (tightly covered) for up to 5 days. Baked cookies will keep in an airtight container at room temperature for up to one week.
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