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!
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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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3-Ingredient Peanut Butter Cookies
Here is what you'll need!
3-INGREDIENT PEANUT BUTTER COOKIES
Makes 25-30 cookies
INGREDIENTS
1 cup peanut butter
½ cup sugar
1 egg
PREPARATION
1. Preheat oven to 350ºF/180ºC.
2. In a large bowl, mix together the peanut butter, sugar, and egg.
3. Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.
4. For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again at a 90º angle to make a criss-cross pattern.
5. Bake for 8-10 minutes or until the bottom of the cookies are golden brown.
6. Remove from baking sheet and cool.
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Snoop Dogg's peanut butter chocolate chip cookie recipe l GMA Digital
Snoop Dogg shared one of his unique cookie recipes with us from his cookbook, From Crook to Cook.
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Peanut Butter Oatmeal Chocolate Chip Cookies | Sally's Baking Recipes
These peanut butter oatmeal chocolate chip cookies are exploding with flavor, unapologetically thick, and hopelessly irresistible. One of the most popular cookie recipes on the site! The oats add texture and help achieve the thickest, richest, and most satisfying cookie.
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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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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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